Quote:
Originally Posted by Regulator75
Has anyone made Crème brûlée at home? It's one of my favorite desserts when I'm out for dinner, is it easy to make?
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Here's a very basic recipe...and all you really need to make this work properly is a few ramekins and a blow torch.
Basic Mix (about 12 portions)
1/2 L whipping cream, 35 - 36%
6 egg yolks
3/4 cup of sugar
place the cream in pot and scold. (just beginning to boil, enough to form a skin)
in a mixing bowl, whisk the egg yolks and the sugar.
once the cream has scolded, temper the egg/sugar mixture...adding the cream a little bit at a time. If you add the hot cream to the egg too quickly you may scramble your eggs.
To bake, pour the mixture into ramekins and place ramekins into a half hotel pan or something large enough to hold all the ramekins. Pour enough water to cover ramekins about half way up. cover with tin foil and bake at about 325F, turning pan around every 15 minutes for about 45 minutes...or until brulees are fully set.
With this basic mixture you can get as creative as you want with the flavorings for your brulees. Just remember to always add your flavoring agent to the cream before scolding. Depending on what you use, you may need to strain the cream before tempering the eggs.
Here's a few of my favorite flavorings for brulees.
Vanilla---cut three vanilla beans in half and add the pods to the cream, also add a touch of vanilla extract.
Espresso---ground espresso, vanilla beans, frangelico liqueur or kaluah. when adding these ingredients to the cream, add just enough to get a hint of each. you can also use decaf espresso to get rid of the extra kick in this one. (make sure to strain)
Orange and Gin---orange zest (add once cream has scolded) fresh orange juice, bombay gin
white chocolate---vanilla pods, white chocolate (approx. 125g)
place the chocolate in a mixing bowl and cook over a pot of warm water. once the cream has scolded, add the cream slowly into the chocolate before tempering the egg/sugar mixture.