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Thursday, January 26, 2012

Creme Brulee Three Ways


A creme brulee recipe was first published in Fran├žois Massialot's cookbook,“Cuisinier Roial et Bourgeois” (Royal and Borgeoise Cooking) in 1691 and literally means 'burnt cream'. This classic dessert is one of my favorites and often appears on restaurant dessert menus, but it's easy to make at home - and made at home with fresh eggs rivals any that I have had at any restaurant.

Here is the classic recipe and also two delicious variations:  coffee-brandy and bananas foster.  All three recipes use the same basic recipe and techniques.   A handheld kitchen torch makes the bruleeing easier, but you can also broil your custards in the oven if you don't have a torch.

 Classic Creme Brulee

(makes 2)


1-1/2 Cups Heavy Cream
1/4 Cup Granulated Sugar
4 Egg Yolks, whisked to blend
1 teaspoon Vanilla Bean Paste
2 T Brown Sugar

Preheat oven to 350 degrees.  Place two 3/4-Cup round or oval ramekins in a baking pan and set aside.  Heat water to a boil in a teakettle. Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.  Remove from heat and gradually whisk in egg yolks and vanilla.  Strain and divide into the ramekins.  Pour enough boiling water into pan to come halfway up the sides of the ramekins.

Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.  
 

When ready to serve, pat a thin layer of brown sugar over top, then broil or torch until sugar melts and bubbles. 


  Let cool just until topping hardens and serve.
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Coffee Brandy Creme Brulee 
(makes 2)


1-1/2 Cups Heavy Cream
2T Granulated Sugar
1/2 teaspoon instant coffee crystals
4 Egg Yolks, whisked to blend
1 teaspoon brandy
1/4 teaspoon Vanilla Bean Paste
2 T Brown Sugar

Preheat oven to 350 degrees.  Place two 3/4-Cup round or oval ramekins in a baking pan and set aside.  Heat water to a boil in a teakettle. Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.  Remove from heat, add coffee and gradually whisk in egg yolks, brandy and vanilla.  Strain and divide into the ramekins.  Pour enough boiling water into pan to come halfway up the sides of the ramekins.

Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.  
When ready to serve, pat a thin layer of brown sugar over top, then broil or torch until sugar melts and bubbles.  Let cool just until topping hardens and serve.
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Bananas Foster Creme Brulee
(makes 2)

1-1/2 Cups Heavy Cream
2T Granulated Sugar
4 Egg Yolks, whisked to blend
1/4 teaspoon Vanilla Bean Paste
2 teaspons Dark Rum
1 teaspoon Banana Liqueur
1 small  Banana, thinly sliced
2T Brown Sugar

Preheat oven to 350 degrees.  Place two 3/4-Cup round or oval ramekins in a baking pan and set aside.  Heat water to a boil in a teakettle. Combine cream, milk and 2T granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.  Remove from heat and gradually whisk in egg yolks, vanilla, rum and banana liqueur.  Strain and divide into the ramekins.  Pour enough boiling water into pan to come halfway up the sides of the ramekins.

Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.  

When ready to serve, remove ramekins from refrigerator and let stand for 20 minutes.  Arrange banana slices over custard.  

Pat a thin layer of brown sugar over top, then broil or torch until sugar melts and bubbles.  Let cool just until topping hardens and serve.

~Recipes adapted from Bon Appetit magazine~


This post is featured at Katie's French Language Cafe.
Shared with: Walking on Sunshine, Mandatory Mooch 

9 comments:

  1. I'm going to try to make that Bananas Foster Creme Brulee this week. It look sooooo good!!!

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    1. I have made bananas foster & taken it at room temp for a dish w/ice cream to friends..easy and a big hit..

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  2. That's the one I made last night to get the rest of the photos I needed...I even forgot to put in the banana liqueur and it was really good.

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  3. These look so yummy. I have been wanting to try creme brulee for a long time now!

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  4. They all look great. Thanks for sharing the recipes and tips with us. :)

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  5. These look fabulous. Will definitely be trying these...maybe for Sunday dinner in a few weeks!

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  6. thank you for linking this recipe up to Katies language Cafe wednesday link up party. It looks delicious and i would love to feature it on one of our upcoming French Cuisine Fridays! ~~Katie

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  7. Wow! They both look amazing! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

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  8. These look rich and delicious, Lisa. Yummy!! Thanks for sharing at Tasty Thursdays!! Nichi

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