Creme Brulee

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Introduction: Creme Brulee


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


Step 3: Cooking and Such


Boil around four cups of water in sauce pan.

Gather ramekins (should be the same size so custard cooks evenly if cooking all together) and deep dish pan. Place ramekins in pan and pour custard a centimeter or so from the top. Pour the hot water half way up the ramekins and place in oven. Cook for 40-45 minutes.

When custard is set but jiggles like jello it is done. Place on cooling rack and bring to room temperature. If you don't bring the custard to room temperature the inside will become chuncky and not smooth.

Step 4: Refrigerating


Place custards in refrigerator for 3-4 hours or up to 3 days to set.

Step 5: Preparing and Torching

Take custards out 30 minutes prior to serving and until they are at room temperature. Evenly pour a tablespoon of granulated sugar on each ramekin.



Light your torch and with a circular motion melt (not burn) the sugar until all is brown and crispy. Eventhough you may not see the white sugar in some areas hold the torch in one position until it turns brown, NOT BLACK.


Step 6: Enjoy


Use a spoon to crack the top layer as it has hardened. It is extremely filling so more then two people can easily eat a small sized Creme Brulee and be stuffed. Any questions or comments...

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    28 Discussions

    0
    Weeyahneh
    Weeyahneh

    8 years ago on Introduction

    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.

    0
    Kathyb7
    Kathyb7

    11 years ago on Step 5

    Oh sorry, the title & author of the song playing...

    0
    Kathyb7
    Kathyb7

    11 years ago on Step 5

    What is that title & author in the video how to sugar (the first video)? Thanks in advance!

    0
    Bourne11
    Bourne11

    11 years ago on Introduction

    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?

    0
    Seiko125
    Seiko125

    Reply 11 years ago on Introduction

    You can mix mixed berries, brown sugar and some type of fruit liqueur and place it ontop of the finished cb

    0
    Bourne11
    Bourne11

    Reply 11 years ago on Introduction

    Yeah i figured that but i was just curious if you could add fruit inside the dessert itself?

    0
    Joe Martin
    Joe Martin

    11 years ago on Introduction

    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

    0
    riku-riku-chan

    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...?

    0
    finfan7
    finfan7

    11 years ago on Introduction

    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.

    0
    hotmale
    hotmale

    11 years ago on Step 6

    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.

    0
    Strombergundy
    Strombergundy

    11 years ago on Introduction

    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.