Best Quick Creme Brulee Recipe Natashaskitchencom Recipes

EASY NO-BAKE CRèME BRûLéE

Steps:

• In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
• Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
• Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
• Remove from heat and pass custard through a mesh strainer to remove any lumps. Spoon into individual ramekins. Place in the fridge, uncovered, to set up for at least 2 hours.
• When ready to serve, sprinkle ramekins generously with granulated sugar. Working with one at a time, pass a kitchen torch over the surface until sugar melts and caramelizes. Serve immediately.

SIMPLE CREME BRULEE DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
• Pour cream mixture into 2 ramekins. Set 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 creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
• Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.