Crème Brûlée

Spread the love

A RICH VANILLA CUSTARD WITH A CARAMELIZED SUGAR CRUST IS AN IMPRESSIVEDESSERT FOR GUESTS OR FAMILY. THIS TIMELESS CLASSIC CAN BE PREPARED AHEAD ANDREFRIGERATED UNTIL YOU’RE READY FOR THE PRESENTATION

Crème Brûlée Ingredients

  • 12 egg yolks
  • 1 cup granulated sugar
  • 3 cups heavy cream
  • 1 cup half-and-half
  • 1 vanilla bean, split
  • ½ cup packed light brown sugar Fresh raspberries, forgarnish
  • 8 fresh mint leaves

How Do You Make Crème Brûlée : Step By Step

  • Using an electric mixer, beat the egg yolks with the granulated sugar until lightand foamy.
  • Whisk in the heavy cream and half-and-half.
  • Scrape the seeds out of the vanilla bean with the tip of a small, sharp knife. Stirthem into the cream mixture. Add the vanilla pod as well. Refrigerate themixture, covered, for 1 hour.
  • Preheat the oven to 250°F.
  • Remove the vanilla pod and strain the custard into another bowl through a finemesh strainer. Stir the mixture, and pour the custard into eight 6-ounceramekins. Set the ramekins in a high-sided baking dish and fill with enough hotwater to reach a third of the way up the sides of the ramekins.
  • Set the baking dish in the center of the oven and bake for 1 hour and 30minutes. The custards should be set and just slightly wiggly in the center.Remove the ramekins from the water bath and let them cool at roomtemperature.
  • Wrap each custard in plastic and refrigerate until you are ready to finish thecrème brûlée and serve.
  • Preheat the broiler and place the broiler pan as far from the heat source aspossible.
  • Evenly sprinkle a tablespoon of brown sugar over each custard. Broil thedesserts, one or two at a time, until the sugar caramelizes. Be careful not toburn the sugar—if you do, just lift it off and start over.
  • The sugar will harden as it cools. Garnish each crème brûlée with a couple ofraspberries and a mint leaf.

Crème Brûlée

Rifat
A RICH VANILLA CUSTARD WITH A CARAMELIZED SUGAR CRUST IS AN IMPRESSIVEDESSERT FOR GUESTS OR FAMILY. THIS TIMELESS CLASSIC CAN BE PREPARED AHEAD ANDREFRIGERATED UNTIL YOU’RE READY FOR THE PRESENTATION
Course Dessert Recipes
Servings 8

Ingredients
  

  • 12 egg yolks
  • 1 cup granulated sugar
  • 3 cups heavy cream
  • 1 cup half-and-half
  • 1 vanilla bean, split
  • ½ cup packed light brown sugar Fresh raspberries, forgarnish
  • 8 fresh mint leaves

Instructions
 

  • Using an electric mixer, beat the egg yolks with the granulated sugar until lightand foamy.
  • Whisk in the heavy cream and half-and-half.
  • Scrape the seeds out of the vanilla bean with the tip of a small, sharp knife. Stirthem into the cream mixture. Add the vanilla pod as well. Refrigerate themixture, covered, for 1 hour.
  • Preheat the oven to 250°F.
  • Remove the vanilla pod and strain the custard into another bowl through a finemesh strainer. Stir the mixture, and pour the custard into eight 6-ounceramekins. Set the ramekins in a high-sided baking dish and fill with enough hotwater to reach a third of the way up the sides of the ramekins.
  • Set the baking dish in the center of the oven and bake for 1 hour and 30minutes. The custards should be set and just slightly wiggly in the center.Remove the ramekins from the water bath and let them cool at roomtemperature.
  • Wrap each custard in plastic and refrigerate until you are ready to finish thecrème brûlée and serve.
  • Preheat the broiler and place the broiler pan as far from the heat source aspossible.
  • Evenly sprinkle a tablespoon of brown sugar over each custard. Broil thedesserts, one or two at a time, until the sugar caramelizes. Be careful not toburn the sugar—if you do, just lift it off and start over.
  • The sugar will harden as it cools. Garnish each crème brûlée with a couple ofraspberries and a mint leaf.
Keyword Crème Brûlée

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating