Easy Creme Brulee Recipe
Ingredients:
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 cup or so of light brown sugar.
Directions:
I've tried many recipes. All ended in yuckness. Granted, I'm
no master chef. I'm sure those other recipes work fine if you
really know what you're doing. But I don't want to have to go
to culinary school. I just want a creme brulee. So I'm talking
to my mother on the phone tonight, as I'm about to embark on
another creme brulee experiment, and she mentions, "Oh,
well, your Aunt Carol makes a great creme brulee; it's always
good."
So I called up Aunt Carol, got the recipe, gave it a shot, and
what do you know? Perfect. So unless you're a master chef, return
that double-boiler, forget about scalding the cream, don't fret
about scrambling your eggs. Just follow this easy recipe for
a creamy, great-tasting creme brulee:
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar,
and vanilla extract together in a bowl. Mix it all up until
it gets nice and creamy. Pour this mixture into ramekins (those
little ceramic dishes). I got it evenly distributed between
4 7-ouncers. I suppose you could pour it all into one smallish
casserole dish too. Place the ramekins in a baking pan Fill
the baking pan with hot water, about halfway up the sides of
the ramekins. Place the pan with the ramekins in the oven for
45 minutes to an hour or so. After 45 minutes or so check them
every ten minutes. You'll know they're done when you can stick
a knife in one and it comes out clean. Remove the ramekins from
the baking pan, set them on the counter, and let them cool for
15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of
each. Make sure it's a THIN layer, but also make sure it completely
covers the custard. Now torch it! Or, if you don't have a torch,
you can supposedly put them under the broiler for a minute or
so. I haven't tried this. [I got my wife one of those little
kitchen torches for Christmas at Williams-Sonoma for about 25
bucks. It's fun!] The point is, you need to caramelize (melt
and let harden) the sugar.
Anyway, that's it. They came out just right the first time.
Easy. And they tasted GREAT. The consistency was perfect. Enjoy!
This recipe for Easy Creme Brulee serves/makes 4.
Amaretto Creme Brulee Recipe
Ingredients:
- 1/4 cup Sugar, brown; firmly packed
- 14 ounces Sweetened condensed milk
- 4 cups Water; hot
- 6 Eggs
- 2 tablespoons Amaretto
- Whipped cream; optional
- Almonds, sliced; toasted (Optional)
- Amaretto (Optional)
Directions:
Preheat oven to 325 F. Place 1 ts brown sugar in each custard
cup; set aside. Combine condensed milk and water, stirring
well; set aside. Beat eggs in large mixing bowl until frothy;
gradually add milk mixture, mixing well; Stir in Amaretto.
Pour mixture into custard cups. Place cups in 13"x9"x2"
baking pans. Pour hot water into pans to a depth of 1"
and bake 50 minutes, until knife inserted in center comes
out clean. Remove cups from water, cool, and chill. To serve,
loosen edges of custard with spatula; quickly invert onto
dessert plates. Garnish with whipped cream and almonds and
drizzle with Amaretto, if desired. This recipe for Amaretto
Creme Brulee serves/makes 12.
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