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Vanilla
Creme Brulée
A
basic creme brulee recipe.
I N
G R E D I E N T S
6
large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
6
teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).
I N
S T R U C T I O N S
Preheat oven to 325°F.
Whisk yolks and 6 tablespoons sugar in
medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into
the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange
dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides
of dishes.
Bake custards approximately 35-40 minutes
until the custard is set. Do not overbake or your custard will be rubbery.
Remove the pan from the oven and remove custard cups from the water. Allow custards
to cool before placing in the refrigerator. Chill overnight.
Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking
sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning,
about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
More Creme Brulee Recipes
Looking for another
style Creme Brulee? Pumpkin, Coconut, Chocolate, Espresso, Hot Banana. Over 50 more
recipes for Creme Brulee.
Serving size - 6
Dish Options
Here are additional dish options:
Individual 6 oz ramekins
Individual creme brulee/flan dishes
Heart creme brulee dish
Lower Fat Creme Brulee Recipe
Debbie
Puente explains how to make a nonfat, 100-calorie version.
Ingredients
2 cups non-fat milk (can use low-fat)
2 Tbs. non-fat dry milk
1 cup whole egg substitute
1/3 cup white granulated sugar
1 tsp. pure vanilla extract
1/4 cup granulated sugar (use as topping)
Preparation
Dissolve the dry milk powder by whisking it in a small amount of the liquid milk. After it
is dissolved, add the remaining milk. Combine the egg substitute, 1/3 cup sugar and
vanilla extract with the milk. When the mixture is completely blended, strain into another
bowl.
Spoon the mixture into ramekins, which are in a water bath in a larger dish. (The water
should come about halfway up the sides of the ramekins.) The water helps maintain a slow
heating process for the custard to prevent curdling. Bake in a 350-degree oven for 40 to
50 minutes. After removing from the oven, chill for at least two hours or up to two days.
When ready to serve, sprinkle 1 to 2 teaspoons of sugar on top of each custard. Place the
ramekins into a larger dish containing ice, if using a broiler to caramelize the sugar.
(Kitchen specialty stores sell handheld torches that can be used for this purpose.) Watch
the process closely because the dish can quickly go from a nice caramel color to burned.
Yield: 4 to 6 servings
Other Delicious Desserts
Panna Cotta - Literally means
"cooked cream". A delightful traditional Italian dessert
Pots de Creme - the term refers to both
the pretty porcelain cups with lids as well as the rich custard dessert.
Learn about the cups and select from over 40 recipes
Flan - the Latin version of crème caramel.
Learn all the basics, how to use the right pan and lots of recipes too. |
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Need
Creme Brulee Fast? An Amazing Instant Creme Brulee
We found this truly amazing
product at the Fancy Food Show in San Francisco, CA this year. I
was ready to pass the product by when the chef manning the booth said, "you
have to try this". So, I did. The taste was excellent but to my
amazement I found out it is a shelf-stable instant creme brulee.
Simply pour the contents of the box in a pan, heat, and pour into ramekins.
That's it! Chill and caramelize the tops as you normally would.
There is nothing to add, no mixing, just heat and pour.
The box makes 8, 4oz servings. If you don't want to use it all it will
keep refrigerated for 20 days after opening.
This creme brulee was developed for restaurant use but we think it belongs
in our homes. Keep on hand as a pantry essential for an emergency dessert!
Keep a few on hand for the busy holiday season.
32 oz. $11.95
GourmetSleuth.com All
natural ingredients, no preservatives!
Creme Brulee Kits
A perfect combination for making creme brulee.
Debbie Puente's book, a step by step guide to the perfect custard teamed with
6 - BIA
Cordon Bleu 6-oz. creme brulee dish, flan style,
caramelizing sugar and, AND our excellent quality creme brulee torch.
Buy now at
GourmetSleuth.com
We also
carry Creme Brulee Quick Mix and Creme
Brulee Caramlelizing sugars (raspberry,
praline, butter rum and cappucino).
More Creme Brulee Recipes
Bailey's Creme Brulee
Butterscotch Creme Brulee
Chocolate &
Caramelized
Bananas
Chocolate
Chestnut Creme Brulee
Coconut Cream
Brulee
Donna's Low Fat
Creme Brulee
Five Spoons of
Creme Brulee
Ginger Creme
Brulee
Jack
Daniel's Creme Brulee
Lavender Scented
Creme Brulee
Lilikoi Creme Brulee
Low Fat Creme Brulee
Low Fat Pumpkin Creme Brulee
Lower Fat
Mocha Creme Brulee
No Bake Creme
Brulee
Orange Flower Creme Brulee
Pumpkin
Creme Brulee
Raspberry Creme Brulee
White
Chocolate Creme Brulee
View All Creme Brulee Recipes
What To Do With Left Over Egg
Whites
Also see featured 100 calorie version below)
Tips and Substitutions
Translated, Creme Brulée means
"burnt creme". The
traditional version does not use vanilla, so feel free to omit it.
Brown Sugar
You may use brown sugar for the toping. Use 12 teaspoons (packed) instead of 6
teaspoons granulated sugar. Sprinkle 2 teaspoons atop each dish and broil according
to the recipe.
Vanilla Beans
Vanilla originated in Mexico
and has been used in baking for years. The vanilla bean is actually the pod of the Vanilla
Orchid. Use high quality vanilla beans or extract.
 
Buy at
GourmetSleuth.com ony
$6.95 for 2 beans
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