Instructables

Creme Brulee

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People tend to over-estimate the amount of effort that has to be put forward to make a Creme Brulee. The margin of failure is relatively obscure as this holiday dessert takes little to no effort to make. From the classy stay-home soccer mom to the teenage Pyromaniac (question me not, your confuddling will be cured later), this French dessert, several countries also take claim, provides lasting entertainment and that's crunchy on top with a creamy vanilla custard on the inside.

Step 1: Ingredients


- 2 cups of heavy cream
- 1/2 teaspoon Vinilla Extract or 1 vinilla bean, split and scraped
- 1/2 cup granulated sugar
- 3 large eggs (yolks)(room temperature)
- 1 teaspoon orange zest
- Boiling water

- Propane Torch!!!
- 2 Saucepans
- 2 Whisks
- Ramekins
- Medium-sized Mesh Strainer
- Large Bowls

Note: Recipe serves around 3 people but depends on the size of your ramekins

Step 2: Making the Custard


Preheat oven to 375 degrees Fahrenheit. Pour heavy cream, vinilla bean (or) extract, and orange zest into a medium sized saucepan over medium-high heat, whisk together, and bring to a slight boil. remove from heat and cover for 15 minutes.

Meanwhile in a medium bowl, whisk together 1/4 cup of granulated sugar and egg yolks until well blended.

Remove top and strain custard into a bowl so the vinilla peel and orange zest can be removed. The next step is an important procedure when making custards as it increases the temperature of the yolks so they don't turn it scrambled eggs. With whisk nearby, temper the eggs by adding one spoon full of cream mixture to the yolk mixture and whisk continuously through this process (or vis-versa). When, about, 1/5 of the cream mixture is incorporated into the yolk mixture pour the yolk/cream mixture back into the remaining cream mix and whisk until well blended


 
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Weeyahneh2 years ago
Looks wonderful and I'm making CB for T-Day this year. I love using my torch .. although mine is a culinary one and not one like yours which would be great for stripping parts of cars or welding gates! Thanks for the recipe and instructions.
Seleziona4 years ago
I got to make some day! 5*
Kathyb75 years ago
Oh sorry, the title & author of the song playing...
Seiko125 (author)  Kathyb74 years ago
sorry, foo fighters, times like these
Seiko125 (author)  Kathyb75 years ago
"Violet Hill" by Coldplay
Kathyb75 years ago
What is that title & author in the video how to sugar (the first video)? Thanks in advance!
Bourne115 years ago
What if I wanted to add pieces of fruit inside the creme brulee(i.e. peaches or raspberries) what step could I incorporate that in?
Seiko125 (author)  Bourne115 years ago
You can mix mixed berries, brown sugar and some type of fruit liqueur and place it ontop of the finished cb
Yeah i figured that but i was just curious if you could add fruit inside the dessert itself?
Seiko125 (author)  Bourne115 years ago
I mean, you probaly could...
Joe Martin5 years ago
Fantastic! Just a little tip, where I use to work we would make them up to step 4 then we simply sprinkle them with brown sugar and them put them under the grill (Brollier?). Very useful if your doing many for a dinner party or just for one if you haven't got a blowtorch to hand. Joe
Seiko125 (author)  Joe Martin5 years ago
Thanks
i made this after buying myself a torch-n-ramekin set for xmas...delicious!... and even better after setting for a few days! it did look a little paler than other creme brulee i've had - perhaps an extra yolk or two would make the difference...?
Very nice. The instructions are certainly to the point. :)
aminal5 years ago
that looks so good
finfan75 years ago
Sam Zien uses vanilla pudding cups scooped into ramekins for the base. I have made both and which one I would make would depend on the situation. They're both tasty.
I voted for you!
anjoy85 years ago
oh... look good...
hotmale5 years ago
I love CB and make a great one. Start with the best ingredients. I have found that heating the mixture prior to ramekinizing and baking is not that critical. TIP To spread the sugar evenly, just SPIN the ramekin.
You can also substitute the vanilla with 1 in. of ginger root to make a suprisingly tasty ginger crème brûlée . I also have recipes for eggnog, passion fruit, and pumpkin crème brûlée but I have yet to try them. I'm glad you put this up, making crème brûlée is a great way to make people think you're a better chef than you really are, and it's super easy! thanks.
WOW that looks soooooo amazing! I want to make this now!
1arrow245 years ago
Great instructible. Yum! Still, though I say it was made in cambridge first.
I used a butane pencil torch.
jackathon5 years ago
fresh vanilla does taste a lot better than store-bought vanilla extract. I sometimes put alcohol ontop of the creme brule so when you light it it burns like a fire
Great instructable. Extremely informative and great videos. +abillion for using coldplay song. How is it that it shows you have -1 instructables. I want negative instructables.
Seiko125 (author)  bigwhitebear185 years ago
one Instructable not published yet
Vidar_765 years ago
Wonderful! Good pictures och even a video, thats well done! And it look delicious ;-) I'll try it this jule-leave when i got some more time.
very nice ible great job 5 stars