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Nick145
05-13-2009, 09:15 AM
how do you make it

SuperDave
05-13-2009, 11:43 AM
[smiley=rotfl2.gif] [smiley=rotfl2.gif] [smiley=rotfl2.gif]

I don't care who you are, that form of the word was funny. I think that's a fancy dish that is above a mere Sniffers taste. ;D

metalmouth
05-13-2009, 12:12 PM
CREME BRULEE

1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)

Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish or into individual ramekins; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.

About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Note: It's much more fun to use a small propane torch to brown the sugar! *;)

tc
05-13-2009, 12:15 PM
CREME BRULEE

1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)

Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish or into individual ramekins; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.

About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Note: It's much more fun to use a small propane torch to brown the sugar! *;)

Is that what he was asking about. Now I understand.
:o :o :o :o :o :o

Tom

żżż
05-13-2009, 02:43 PM
I thought it involved forcemeats. :o ;D :D ;D

DazShooter
05-13-2009, 03:30 PM
LOL. I opened this thread this morning and thought, what the heck is this new dish? Cranberries and granola? European style flan with a crispy top is gooooood. :D

SuperDave
05-13-2009, 07:17 PM
Nick, I was just funning with you and didn't expect it to look like we were piling on ya. Sorry if we made you feel beat up.

Dave

Nick145
05-14-2009, 09:38 AM
na its all good

Rusty_Hooks
05-14-2009, 10:52 AM
Good sport Nick ;)

I had to look :D

żżż
05-14-2009, 12:38 PM
So Nick, what are you referring to? Is the item a custard dessert with a crisp sugar top, a breakfast treat containing cranberries, oats and yoghurt, or a devilish nocturnal creature that prowls the earth seeking to suck unsuspecting cranberries dry? ;D ;D ;D

tc
05-14-2009, 12:53 PM
You guys are ruthless.
;D ;D :D :D ;D ;D :D :D ;D ;D

Tom

CJC
05-14-2009, 02:14 PM
I thought it was the Asian fruit carambola AKA star fruit. ;D ;D ;D

Emyers
05-29-2009, 09:47 PM
When making CB..make sure you let it sit over night, I have noticed the diffrence between eating it after it has cooled, and when I let it sit overnight, major league diffrence...much more smooth and flavorful imo.

Nick145
06-01-2009, 12:19 PM
thanks eric i will try that