Best Caramelized Creme Brulee Recipes

CRÈME BRÛLÉE WITH CARAMELIZED BLOOD ORANGES

Steps:

• Preheat an oven to 300°F. Have ready 6 to 8 shallow custard cups or ramekins, each 1/2 to 1 cup, and a baking pan large enough to hold all the cups. In a saucepan, stir together the cream, granulated sugar and salt. Split the vanilla bean and scrape out the seeds with the back of a paring knife. Add the seeds and pod to the cream mixture. Bring to a very gentle boil over medium heat, stirring constantly. Turn off the heat, cover and let stand for 20 minutes. Meanwhile, in a bowl, whisk the egg yolks just to break them up. While whisking constantly, slowly add the cream mixture to the yolks. Pour through a fine-mesh sieve into a pitcher. Divide the mixture among the custard cups. Place the cups in the baking pan and carefully pour hot water into the pan to reach about halfway up the sides of the cups. (It's usually easiest to add the water once you place the pan on the oven rack.) Bake until the custards are just set but still jiggly, 30 to 35 minutes. Carefully remove the custards from the water bath, place on a wire rack and let cool to room temperature. Cover with plastic wrap pressed directly onto the surface of the custards to prevent a skin from forming. Refrigerate until the custards are thoroughly chilled, at least 2 hours or up to 2 days. To make the caramelized oranges, trim the ends from each orange, then remove the peel with a paring knife, following the contour of the fruit and making sure to remove all the white pith. Cut each orange crosswise into thin slices, removing any seeds as you go. In a saucepan, stir together the granulated sugar and water. Cook over medium-high heat, swirling the pan occasionally, until the syrup turns a deep amber caramel. Immediately remove from the heat, add the orange slices and swirl the pan to coat them evenly. Sprinkle each cust with 1 Tsp turbinado sugar, covering the surface. Torch is best.

CARAMELIZED CREME BRULEE

Steps:

• Make the butterscotch, first.
• Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar), boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat.
• Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden.
• Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk.
• Let cool slightly.
• Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes.
• Strain, pudding through a strainer, into a clean bowl.
• Pour into 5-4 ounce timbals, 3/4 of the way up the bowl.
• Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls.
• Bake in oven, preheated to 325F, for 30 minutes.
• Pudding should be set at sides, but jiggly in centre.
• Remove from bath, cool slightly, then put in fridge, to set.
• Just before serving, remove pudding from fridge.
• Spread 1 tbsp per pudding, evenly on top of pudding.
• Use baking torch, and caramelize topping.
• Serve.