CREME BRULEE (ALL FLAVORS)
CRÈME BRULEE WATCH THE VIDEO ON YOUTUBE @REGINASKITCHEN5840
Ratio of ingredients for Crème Brulee 3 cups Heavy Cream½ teaspoon Vanilla Bean Paste7 large egg yolks1/2 cup granulated sugar, plus 1 tablespoon per serving, to Brulee with a torch. 1. Heat heavy cream in a saucepan. Add any flavoring or spices at this point,Stir frequently until it almost reaches a simmer (remove from heat.2. Whisk together the egg yolks and sugar in a separate bowl. Slowly stream the hot cream into the eggs while continuously whisking to temper them so they don’t scramble.3. I strain the custard mixture through a fine-mesh sieve, as I am pouring it into the cups. This helps remove bubbles and egg bits for a silky consistency.4. Divide the custard between six ovenproof ramekins or custard cups. Carefully place the ramekins in a casserole dish and add boiling water halfway up the sides of the ramekins. 5. Bake the creme brulee at 325˚F for 30 minutes. Transfer the ramekins to a wire rack, then cover and refrigerate.Before serving, sprinkle granulated sugar evenly across the top and use a butane torch to brulee the sugar.
Flavor Ideas Variations on Vanilla Crème BruleeStar Anise & Cinnamon (If I am cooking with Asian influences- this adapts the dessert to fit the menu)
Variations on Chocolate Crème BruleeClassic Chocolate: Add 5 ounces of semisweet chocolate, finely chopped, and melt in cream before adding egg yolks.
Chocolate & Cayenne, or Chocolate & Cinnamon for Spanish or Mexican-influenced menu
Chocolate - Raspberry For Raspberry, add teaspoons of raspberry cake and pie filling or raspberry jam to the bottom of the dish before adding chocolate custard.
Chocolate Orange: add 2 teaspoons of orange marmalade to the bottom of the dish before adding custard.
Ratio of ingredients for Crème Brulee 3 cups Heavy Cream½ teaspoon Vanilla Bean Paste7 large egg yolks1/2 cup granulated sugar, plus 1 tablespoon per serving, to Brulee with a torch. 1. Heat heavy cream in a saucepan. Add any flavoring or spices at this point,Stir frequently until it almost reaches a simmer (remove from heat.2. Whisk together the egg yolks and sugar in a separate bowl. Slowly stream the hot cream into the eggs while continuously whisking to temper them so they don’t scramble.3. I strain the custard mixture through a fine-mesh sieve, as I am pouring it into the cups. This helps remove bubbles and egg bits for a silky consistency.4. Divide the custard between six ovenproof ramekins or custard cups. Carefully place the ramekins in a casserole dish and add boiling water halfway up the sides of the ramekins. 5. Bake the creme brulee at 325˚F for 30 minutes. Transfer the ramekins to a wire rack, then cover and refrigerate.Before serving, sprinkle granulated sugar evenly across the top and use a butane torch to brulee the sugar.
Flavor Ideas Variations on Vanilla Crème BruleeStar Anise & Cinnamon (If I am cooking with Asian influences- this adapts the dessert to fit the menu)
Variations on Chocolate Crème BruleeClassic Chocolate: Add 5 ounces of semisweet chocolate, finely chopped, and melt in cream before adding egg yolks.
Chocolate & Cayenne, or Chocolate & Cinnamon for Spanish or Mexican-influenced menu
Chocolate - Raspberry For Raspberry, add teaspoons of raspberry cake and pie filling or raspberry jam to the bottom of the dish before adding chocolate custard.
Chocolate Orange: add 2 teaspoons of orange marmalade to the bottom of the dish before adding custard.
