Crème Brûlée Recipe

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This elegant dessert is easier to make than you might think. Eggs, sugar, heavy creme and vanilla are the main ingredients. Crystallized ginger and fresh fruit can be added for a lovely presentation, along with the burnt sugar on top! (Don't forget you'll need a kitchen torch!)

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Crème Brûlée Recipe

  1. 1. Easy and Elegant Crème Brûlée!An elegant dessert that willleave your guests wantingmore. It’s easier than youthink to make. Torching thesugar on top just beforeserving makes a dramatictable presentation!Prep time: 1 hour to prepareand bake, plus 2 hours to coolServes: 6 Watch the Video
  2. 2. Ingredients 8 large egg yolks 1/3 cup sugar 2 cups heavy cream 1 teaspoon vanilla extract – or seeds of one vanilla bean Serving Options: Berries on top or the side Chopped crystallized ginger on top Small Pirouette or other delicate cookie on the side
  3. 3. Step 1 – Combine Ingredients In large bowl, whisk together egg yolks and sugar until sugar is dissolved and mixture is pale yellow (discard whites – or use in another recipe) Slowly add heavy cream and vanilla and continue to whip until mixture is pale yellow
  4. 4. Step 2 - Prepare Water Bath Pour mixture slowly through a sieve or skim off bubbles to eliminate foam Pour the now smooth mixture into 6 ramekin cups filling ½ to ¾ full (depending on size of ramekin) Place washcloth sized cloth in bottom of a 9x12 pan (so ramekins don’t slip) Place ramekins into the pan, onto the cloth Fill pan with water about ½ way up the sides of the ramekins
  5. 5. Step 3 - Bake, Cool, Torch and GarnishPlace pan in oven and bake at 300 degrees for 40-50 minutes.Crème brûlée is ready when its cooked around edges but slightly loose inthe middleLet cool in water bathRemove from water bath and refrigerate for 2 hours before servingPrior to serving, sprinkle 2 teaspoons of sugar evenly on top of eachCrème brûlée and caramelize the sugar using a butane kitchen torch orplace under the broiler – do not burn!
  6. 6. Cook’s Notes• Water bath with slow long heat avoids curdling. If curdling occurs, pour custard through blender and it will return to a smooth texture.• Use a cloth on bottom of water bath pan so ramekins don’t slip• Pull pan out of oven carefully to avoid water splashing into crème brûlée• Use a kitchen torch for best results and to ensure even caramelizing of sugar on top of crème brûlée• Presentation is everything! Use your imagination when plating. (Our favorite is to add chopped crystallized ginger on top of Crème brûlée (after you’ve torched the sugar) with berries and/or a delicate cookie on the side.• Hold torch about 5 inches away from the sugar – maintain a smooth motion over the top of the sugar until it begins to melt – sugar will harden as it cools, which makes for the wonderful crunch when your spoon breaks through to the custard!
  7. 7. For more great recipes visitwww.TheBrownLounge.com Watch the Video
  8. 8. Thanks

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