Best Classic Creme Brulee Recipes

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

CLASSIC CRèME BRûLéE

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

CLASSIC INFUSED CREME BRULEE

Steps:

• Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).
• Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.
• Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.
• Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.
• Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

CHOCOLATE AND CLASSIC CREME BRûLéE

Steps:

• Turn oven to 325°F.
• Step 1: Cut vanilla bean and remove seeds; then add cream to small pan. Simmer at low heat until cream bubbles, then let cool.
• Step 2: Whisk egg yolks with sugar if too thick and add one liter of cream.
• Step 3: Melt chocolate in steam pan.
• Step 4: Mix steps one and two together and whisk well.
• Step 5: Sift vanilla and cream through colander to remove bubbles from cream; add to another bowl.
• Step 6: Pour creme brûlée into 2 baking cups.
• Step 7: Add melted chocolate to remaining creme brûlée mixture and pour into 2 baking cups.
• Step 8: Pour boiling water onto cooking sheet and place cups of creme brûlée in the water.
• Step 9: Bake in oven about 30 to 35 minutes.
• Step 10: Chill creme brûlée in fridge for least 4 hours.
• Step 11: For classic creme brûlée topping: mix brown sugar+ white sugar and sprinkle on the 2 cups of creme brûlée and scorch top with torch).
• For chocolate creme brûlée: Garnish with sugar powder.
• Both classic and chocolate creme brûlée goes very well with raspberries.
• Light, sweet, and delicious French dessert.

CLASSIC CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
• Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
• Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
• Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
• Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
• Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.

GHIRARDELLI® CLASSIC WHITE CHOCOLATE CRÈME BRÛLÉE

Steps:

• Preheat the oven to 300°F. In a medium bowl, whisk egg yolks with ⅓ cup sugar until smooth. In a medium saucepan, bring the cream to a simmer over medium-high heat. Add the white chocolate. Turn off the heat and whisk until the white chocolate is melted. Add 2 tablespoons of the white chocolate mixture to the egg yolk mixture, whisking continually to prevent the eggs from scrambling. Add the remaining white chocolate mixture to the egg yolk mixture. Whisk until smooth. Add the vanilla. Pour into four 6-inch ramekins or custard cups. Place the cups in a 9 by 13-inch baking pan. Add enough hot water so the cups sit in 1 to 1½ inches of water. Bake for about 45 minutes, until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 teaspoon of sugar and place under the broiler until caramelized, 3 to 4 minutes. Rechill in refrigerator for 5 minutes before serving.

CLASSIC CREME BRULEE

Steps:

• 1. Preheat oven to 300.
• 2. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
• 3. Add cream and vanilla, and continue to whisk until well blended.
• 4. Strain into a large bowl, skimming off any foam or bubbles.
• 5. Divide mixture among 6 ramekins or custard cups.
• 6. Place in a water bath, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes.
• 7. Longer baking time will be required for larger, deeper ramekins.
• 8. Remove from oven and leave in the water bath until cooled.
• 9. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
• 10. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
• 11. For best results, use a small, hand-held torch to melt sugar.
• 12. If you don't have a torch, place under the broiler until sugar melts.
• 13. Re-chill custards for a few minutes before serving.

CLASSIC CREME BRULEE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325˚F. Arrange 6 (6-ounce) ramekins in a 9×13-inch baking dish. Combine milk and cream in a medium saucepan (you can infuse this mixture with a vanilla bean for more vanilla flavor, if desired) and bring to a simmer. In a medium bowl, whisk together sugar, salt, eggs, egg yolks and vanilla extract until well combined. Whisking constantly, very slowly stream in the hot milk mixture to temper the eggs. Strain mixture into a large measuring cup or a bowl with a pouring spout. Divide mixture evenly into prepared ramekins. Place pan onto a rack in the oven, and pour boiling water into the pan around the ramekins so that water comes halfway up the sides of the ramekins. Cool to room temperature before refrigerating, then cover with plastic wrap and chill completely before adding topping. Add about a tablespoon of sugar onto the top of each custard and spread into an even layer. Using a kitchen torch and moving it slowly, but constantly, caramelize the topping. Topping can also be caramelized under the broiler.

CLASSIC CREME BRULEE

Steps:

• Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.