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creme brule (sp?) recipe needed
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NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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creme brule (sp?) recipe needed
anyone have a great recipe?
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Posted 12/14/08 3:51 PM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
maybeamommy
Blessed beyond belief
Member since 10/07 17048 total posts
Name:
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Re: creme brule (sp?) recipe needed
I've made this one (Williams Sonoma recipe) a few times and it's delicious! I use the "creme brulee" sugar from Williams Sonoma for the top, although I'm sure any super fine sugar would be okay... Also - make sure you chill it the full 4 hours or even longer... it's much better that way!
Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar
Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.
In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately. Serves 4.
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| Posted 12/14/08 5:01 PM |
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NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Re: creme brule (sp?) recipe needed
great thank you!!!!
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| Posted 12/14/08 7:48 PM |
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klingklang77
kraftwerk!
Member since 7/06 11488 total posts
Name:
Völlig losgelöst
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Re: creme brule (sp?) recipe needed
Posted by maybeamommy
I've made this one (Williams Sonoma recipe) a few times and it's delicious! I use the "creme brulee" sugar from Williams Sonoma for the top, although I'm sure any super fine sugar would be okay... Also - make sure you chill it the full 4 hours or even longer... it's much better that way!
Ingredients:
1/2 vanilla bean
2 cups heavy cream
3 egg yolks
Pinch of salt
1/4 cup plus 4 Tbs. sugar
Directions:
Preheat an oven to 300°F. Have a pot of boiling water ready. Line a baking pan that is 2 to 3 inches deep with a small kitchen towel.
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a 2-quart saucepan. Add the cream, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.
In a large bowl, whisk together the egg yolks, salt and the 1/4 cup sugar until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among four 5- or 6-oz. ramekins and place the ramekins in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, 35 to 40 minutes.
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer's instructions. Serve immediately. Serves 4.
I use this recipe as well, but use a whole vanilla bean. I scape the seeds out and then cook the whole bean with the milk. I take out the shell when I am done with the milk. I also add 1/2 tsp of vanilla extract, b/c in general vanilla beans don't have that strong of a flavour, but are added by pastry chefs for the look. That is what my ex, who was a pastry chef at a top restaurant on LI, said.
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| Posted 12/15/08 12:06 AM |
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