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ISO: ISO your favorite traditional Creme Brulee recipe
- Thread starter lisainla
- Start date
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Cook's Illustrated: Classic Creme Brulee
4 C chilled heavy cream
2/3 C granulated sugar
pinch salt
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 teaspoons turbinado or demerara sugar
Oven rack at lower middle position. 300 degrees.
Bring to boil 2 CUPS of the heavy cream, sugar and salt with vanilla seeds and pod. Stir often and then remove to steep 15 minutes.
Place kitchen towel at bottom of large dish and arrange eight 4-5 oz ramekins. Bring water to boil.
After steeping, add the other 2 CUPS of heavy cream.
Beat yolks until broken and combined. Whisk in 1 cup of cream mixture and whisk until loosened. Add one more cup of cream and whisk again. Add remaining cream.
Strain through fine mesh into 2 quart measuring cup.
Pour or ladle into the ramekins.
Add hot water and bake anywhere from 25 to 35 minutes, depending on the shape/depth of your ramekins.
Internal temperature should register 170-175 degree F.
Transfer to wire rack and let cool. Cover tightly and chill at least four hours.
To brulee, remove plastic and blot off any moisture. Sprinkle with 1 to 1.5 tsp sugar.
Torch the sucker.
4 C chilled heavy cream
2/3 C granulated sugar
pinch salt
1 vanilla bean, halved lengthwise
12 large egg yolks
8-12 teaspoons turbinado or demerara sugar
Oven rack at lower middle position. 300 degrees.
Bring to boil 2 CUPS of the heavy cream, sugar and salt with vanilla seeds and pod. Stir often and then remove to steep 15 minutes.
Place kitchen towel at bottom of large dish and arrange eight 4-5 oz ramekins. Bring water to boil.
After steeping, add the other 2 CUPS of heavy cream.
Beat yolks until broken and combined. Whisk in 1 cup of cream mixture and whisk until loosened. Add one more cup of cream and whisk again. Add remaining cream.
Strain through fine mesh into 2 quart measuring cup.
Pour or ladle into the ramekins.
Add hot water and bake anywhere from 25 to 35 minutes, depending on the shape/depth of your ramekins.
Internal temperature should register 170-175 degree F.
Transfer to wire rack and let cool. Cover tightly and chill at least four hours.
To brulee, remove plastic and blot off any moisture. Sprinkle with 1 to 1.5 tsp sugar.
Torch the sucker.
This is my favorite recipe. Big flavor, but not necessarily traditional.
http://seattletallpoppy.blogspot.com/2007/03/one.html
http://seattletallpoppy.blogspot.com/2007/03/one.html
This one has always been my favourite. It has a wonderful texture and the sherry
is a perfect addition. This is from the Playboy Gourmet, circa 1972. It actually is the book that got me cooking.
CREME BRULEE WITH Pecans (SERVES FOUR)
1 cup heavy cream
1 cup milk
1 /4 teaspoon salt
1/3 cup sugar
5 egg yolks, well beaten
2 tablespoons oloroso sherry
2 ozs. shelled pecans
Brown sugar
Heat cream and milk to boiling point, but do not boil. Add salt and sugar, stirring until sugar dissolves. Slowly pour cream mixture into egg yolks, beating well. Heat, stirring constantly, in top section of double boiler over simmering water until custard thickens. Avoid over-cooking
or custard may curdle. Stir in sherry.
Pour into a greased shallow heat-proof casserole. Chill in refrigerator overnight, if possible, keeping casserole covered. Put pecans into blender and blend until finely chopped. Sprinkle evenly over custard. (Crushed pecans tend to lump; break them apart with fingertips.) Cover pecans thoroughly and evenly with about 1/4 in brown sugar, smoothing top with tines of a fork.
Place under pre-heated broiler flame until sugar turns medium brown; avoid charring. Chill in refrigerator until serving time.
May be served as is or with sweetened whipped cream.
is a perfect addition. This is from the Playboy Gourmet, circa 1972. It actually is the book that got me cooking.
CREME BRULEE WITH Pecans (SERVES FOUR)
1 cup heavy cream
1 cup milk
1 /4 teaspoon salt
1/3 cup sugar
5 egg yolks, well beaten
2 tablespoons oloroso sherry
2 ozs. shelled pecans
Brown sugar
Heat cream and milk to boiling point, but do not boil. Add salt and sugar, stirring until sugar dissolves. Slowly pour cream mixture into egg yolks, beating well. Heat, stirring constantly, in top section of double boiler over simmering water until custard thickens. Avoid over-cooking
or custard may curdle. Stir in sherry.
Pour into a greased shallow heat-proof casserole. Chill in refrigerator overnight, if possible, keeping casserole covered. Put pecans into blender and blend until finely chopped. Sprinkle evenly over custard. (Crushed pecans tend to lump; break them apart with fingertips.) Cover pecans thoroughly and evenly with about 1/4 in brown sugar, smoothing top with tines of a fork.
Place under pre-heated broiler flame until sugar turns medium brown; avoid charring. Chill in refrigerator until serving time.
May be served as is or with sweetened whipped cream.