Best Crème Brûlée Recipes

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CREME BRULEE



Creme Brulee image

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 5

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  • In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

CLASSIC CREME BRULEE



Classic Creme Brulee image

My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 5

4 cups heavy whipping cream
9 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Brown sugar

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.

Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.

CREME BRULEE



Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 5 to 6 servings

Number Of Ingredients 6

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Steps:

  • Preheat the oven to 300 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
  • Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  • To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

CRèME BRûLéE



Crème Brûlée image

Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 4

Number Of Ingredients 6

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar

Steps:

  • Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  • Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  • Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g

CREME BRULEE



Creme Brulee image

One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
3/4 cup sugar

Steps:

  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

ULTIMATE CRèME BRûLéE



Ultimate crème brûlée image

With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet

Provided by Angela Nilsen

Categories     Dessert, Dinner

Time 55m

Number Of Ingredients 5

2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
100ml whole milk
1 vanilla pod
5 large egg yolks
50g golden caster sugar, plus extra for the topping

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
  • Pour the large and small cartons of double cream into a medium pan with the milk.
  • Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
  • Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
  • Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
  • Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
  • Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
  • Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit.
  • Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
  • Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
  • Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
  • When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
  • Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Nutrition Facts : Calories 620 calories, Fat 59 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Protein 6 grams protein, Sodium 0.01 milligram of sodium

CLASSIC CRèME BRûLéE



Classic Crème Brûlée image

We prefer turbinado sugar, a slightly refined sugar, for the topping, because it melts easily and forms a crisp, easily shattered cover.

Provided by Gourmet Test Kitchen

Categories     Epi Hall of Fame     Dessert     Milk/Cream     Custard     Vanilla     Valentine's Day     New Year's Eve     Egg

Yield 6 servings

Number Of Ingredients 8

3 cups heavy cream
1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract
6 large egg yolks
1/3 cup granulated sugar
Pinch of salt
3 tablespoons turbinado sugar, such as Sugar in the Raw
Special Equipment
6 (5-ounce) flameproof ramekins; a small blowtorch

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.

CHOCOLATE CREME BRULEE



Chocolate Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus extra for topping
3 cups heavy cream
8 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso granules
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
  • In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
  • Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
  • To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

CHOCOLATE CREME BRULEE



Chocolate Creme Brulee image

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 (or enough for 15 sandwiches)

Number Of Ingredients 5

2 cups heavy cream
1/4 cup plus 3 tablespoons sugar
3 ounces bittersweet chocolate, chopped (1/2 cup)
5 large egg yolks
4 tablespoons sugar

Steps:

  • Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
  • Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
  • Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
  • Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.

CREME BRULEE FRENCH TOAST



Creme Brulee French Toast image

Very rich French toast - can be made ahead of time.

Provided by SANDIPANTS

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h

Yield 6

Number Of Ingredients 9

½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1-inch thick) slices French bread
5 eggs
1 ½ cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
¼ teaspoon salt

Steps:

  • Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
  • Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
  • Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 58.7 g, Cholesterol 218.1 mg, Fat 26.9 g, Fiber 0.6 g, Protein 10.2 g, SaturatedFat 15.5 g, Sodium 359.2 mg, Sugar 38.9 g

THE BEST CREME BRULEE



The Best Creme Brulee image

We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 5

2 1/2 cups heavy cream
1 vanilla bean, split lengthwise
1/4 teaspoon kosher salt
12 tablespoons sugar
7 large egg yolks

Steps:

  • Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
  • Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
  • Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
  • Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
  • Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
  • Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
  • Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
  • Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
  • Freeze the custards for 5 minutes before serving (see Cook's Note).

3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY



3-ingredient Easy Creme Brulee Recipe by Tasty image

Here's what you need: vanilla ice cream, egg yolk, sugar

Provided by Rie McClenny

Categories     Desserts

Yield 1 serving

Number Of Ingredients 3

½ cup vanilla ice cream
1 egg yolk
1 tablespoon sugar

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  • Add the egg yolk into the melted ice cream and whisk well.
  • Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  • Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  • Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  • You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  • Enjoy!

Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams

COFFEE-CARAMEL CRèME BRûLéE



Coffee-Caramel Crème Brûlée image

The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.

Provided by Sarah Patterson Scott

Categories     Coffee     Milk/Cream     Egg     Dessert     Broil     Valentine's Day     Engagement Party     Bon Appétit

Yield 8 servings

Number Of Ingredients 8

2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*

Steps:

  • Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
  • Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
  • Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
  • Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
  • Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
  • Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

CHOCOLATE CREME BRULEE



Chocolate Creme Brulee image

A great take on classic creme brulee, with just the right amount of chocolate.

Provided by jeanius80

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 5h31m

Yield 8

Number Of Ingredients 8

4 cups heavy whipping cream
1 vanilla bean, split in half lengthwise
¼ teaspoon salt
8 egg yolks
¾ cup white sugar
2 tablespoons white sugar
½ cup cocoa powder
½ cup brown sugar, divided

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
  • Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
  • Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
  • Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
  • Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
  • Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 43.9 g, Cholesterol 367.9 mg, Fat 49.2 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 29.4 g, Sodium 130.8 mg, Sugar 37.2 g

COFFEE CREME BRULEE



Coffee Creme Brulee image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Yield 4 servings

Number Of Ingredients 5

4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F.
  • In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
  • In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
  • Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
  • top.
  • Place ramekins into a roasting pan. Transfer to oven. Before closing oven
  • door, pour water into pan (but not into the ramekins themselves!) until it
  • reaches 1/2 way up the side of the ramekins.
  • Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
  • When brulees have fully solidified and cooled down, sprinkle 1 1/2
  • tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
  • Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

HOMEMADE CRèME BRûLéE RECIPE BY TASTY



Homemade Crème Brûlée Recipe by Tasty image

Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins

Provided by Tucker Iida

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

4 cups heavy cream
2 teaspoons vanilla extract
6 egg yolks
1 cup sugar, half in mixture, half for crust
6 oz ramekins, 7 ounces (225 grams)

Steps:

  • Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
  • In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
  • Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
  • Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  • Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  • Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

JASONS CHOCOLATE CREME BRULEE'



JASONS CHOCOLATE CREME BRULEE' image

Categories     Egg     Dessert     Bake     Vegetarian     Wheat/Gluten-Free

Yield 20 4oz ramekins

Number Of Ingredients 7

2 qt Heavy Cream
2 C Sugar
3 oz Godiva chocolate liquer
1 T Vanilla extract
3 oz Dutch process cocoa
3 oz 73.5% dark chocolate
24 Large egg yolks

Steps:

  • Preheat oven to 300 degrees. In a heavy bottom pot heat the cream, sugar, liquer and vanilla. Once warm but not boiling add cocoa and chocolate and wisk while still heating. Once the chocolate has completely melted temper the yolks and let cool completely. After yolk mixture has cooled strain through a strainer lined with cheesecloth, pour into shallow ramekins and bake in a hot water bath for 15 minutes, then turn and bake 15 more (until set up). Cool for 3+ hours, cover with sugar and carmalize with a torch.

CREME BRULEE FRENCH TOAST



Creme Brulee French Toast image

Provided by Food Network

Categories     main-dish

Time 8h55m

Yield 8 to 10 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Steps:

  • In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
  • Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

LEMON CREME BRULEE



Lemon Creme Brulee image

Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

Steps:

  • Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.

GINGER AND VANILLA BEAN CRèME BRûLéE



Ginger and Vanilla Bean Crème Brûlée image

Categories     Dairy     Egg     Ginger     Dessert     Bake     Kid-Friendly     Vanilla     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 9

For Custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
For Crème Brûlée
12 teaspoons sugar
Sliced tropical fruit (such as mango, papaya and/or kiwi)

Steps:

  • Make custard:
  • Preheat oven to 325°F. Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.
  • Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
  • Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
  • Make Crème Brûlée:
  • Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch** so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
  • Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften. Garnish crème brûlées with fruit.
  • *Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.
  • **Available at some cookware stores.

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