Easier Than You Think Creme Brulee Recipes
I have worked on several recipes and Del was nice enough to taste with me. ;-) She finally told me the other night that "I had perfected this", so now I feel like I can share! Extreme creamy custard on the bottom, and a hard, crunchy top layer of "burnt" sugar. "Creme Brulee" literally translates to "burnt creme". The only "must" for this recipe is the custard cups- make sure you use heat proof cups designed for baking souffles or brulees and this recipe will be a snap!!
Makes 5 custard cups
2 cups heavy whipping cream
5 egg yolks
1/4 cup + 2 tbsp. granulated sugar substitute (Swerve)
1 tsp. almond extract (or use 2 for more almond flavor and no vanilla extract)
1 tsp. vanilla extract
and
1/4-1/3 cup granulsted sugar substitute (Swerve) for top of dessert
Start by heating the heavy cream, almond and vanilla extracts on med. low heat in a saucepan. Make sure you stir occasionally; you don't want the milk to simmer or boil- that may curdle it. Just heat through, about 15 mins.
While the milk is heating, separate yolks from eggs (use whites for a nice omelet the next morning!!) and beat yolks with electric mixer on high until light and smooth, about 5 mins. Slowly add sugar and beat to incorporate, another 3-5 mins.
After milk is just heated, remove from heat and allow to cool for 15 mins.
Slowly add cooled cream to egg mixture, beating constantly, until half of milk mixture has been blended. Add the egg mixture into the other half of the cream, and mix thoroughly.
Heat oven to 325 degrees. Place 5 custard cups in a larger glass cooking dish. Fill each cup 2/3 full of mixture. Fill larger glass dish with hot water until it reaches about half way up sides of custard cups.
Place dish in oven and cook until just set, 50-60 mins. Remove cups from water bath and allow to cool to room temperature. After cooling, chill in refrigerator for 2-24 hours; I try to chill mine for a day- I find they set up better.
To serve, cover top of brulee with sugar, about 2 tbsp. If you have a culinary torch*, torch sugar until melted and cool for 3 mins to allow sugar to harden. Serve immediately.
*If you do not have a torch, simply place cups directly under broiler in oven- but BE CAREFUL, they will brown quickly- don't take your eyes off them! Let cool 3 mins. for sugar to harden, and serve!!
THIS VANILLA-ALMOND CREME BRULEE IS A GREAT CANVAS FOR YOUR OWN UNIQUE TASTES!! YOU CAN INSTANTLY CHANGE THIS RECIPE WITH LITTLE EFFORT OTHER THAN YOUR IMAGINATION!!- WATCH-.....
Fruity Creme Brulee-
Substitute cherry, raspberry, lemon, orange, or any other fruit extract for the almond extract and top burnt sugar with fresh fruit for a sweet treat!
Coffee Creme Brulee-
Heat creme and vanilla/almond extracts (or sub. coffee liqueur) with 2/3 cup Italian Dark Roast whole coffee beans on med. low for 30 mins (no boiling!!). Discard coffee and beans and continue with recipe!! Serve with whipped cream over burnt sugar and chocolate shavings!!
The possibilities are endless, these are just examples to get the "creative juices" flowing!! Share with me any great ones YOU come up with!!
BTW-I am still working on a Chocolate Creme Brulee I really like. As soon as I get it perfect, I will post to share!!
Enjoy!!
I have worked on several recipes and Del was nice enough to taste with me. ;-) She finally told me the other night that "I had perfected this", so now I feel like I can share! Extreme creamy custard on the bottom, and a hard, crunchy top layer of "burnt" sugar. "Creme Brulee" literally translates to "burnt creme". The only "must" for this recipe is the custard cups- make sure you use heat proof cups designed for baking souffles or brulees and this recipe will be a snap!!
Makes 5 custard cups
2 cups heavy whipping cream
5 egg yolks
1/4 cup + 2 tbsp. granulated sugar substitute (Swerve)
1 tsp. almond extract (or use 2 for more almond flavor and no vanilla extract)
1 tsp. vanilla extract
and
1/4-1/3 cup granulsted sugar substitute (Swerve) for top of dessert
Start by heating the heavy cream, almond and vanilla extracts on med. low heat in a saucepan. Make sure you stir occasionally; you don't want the milk to simmer or boil- that may curdle it. Just heat through, about 15 mins.
While the milk is heating, separate yolks from eggs (use whites for a nice omelet the next morning!!) and beat yolks with electric mixer on high until light and smooth, about 5 mins. Slowly add sugar and beat to incorporate, another 3-5 mins.
After milk is just heated, remove from heat and allow to cool for 15 mins.
Slowly add cooled cream to egg mixture, beating constantly, until half of milk mixture has been blended. Add the egg mixture into the other half of the cream, and mix thoroughly.
Heat oven to 325 degrees. Place 5 custard cups in a larger glass cooking dish. Fill each cup 2/3 full of mixture. Fill larger glass dish with hot water until it reaches about half way up sides of custard cups.
Place dish in oven and cook until just set, 50-60 mins. Remove cups from water bath and allow to cool to room temperature. After cooling, chill in refrigerator for 2-24 hours; I try to chill mine for a day- I find they set up better.
To serve, cover top of brulee with sugar, about 2 tbsp. If you have a culinary torch*, torch sugar until melted and cool for 3 mins to allow sugar to harden. Serve immediately.
*If you do not have a torch, simply place cups directly under broiler in oven- but BE CAREFUL, they will brown quickly- don't take your eyes off them! Let cool 3 mins. for sugar to harden, and serve!!
THIS VANILLA-ALMOND CREME BRULEE IS A GREAT CANVAS FOR YOUR OWN UNIQUE TASTES!! YOU CAN INSTANTLY CHANGE THIS RECIPE WITH LITTLE EFFORT OTHER THAN YOUR IMAGINATION!!- WATCH-.....
Fruity Creme Brulee-
Substitute cherry, raspberry, lemon, orange, or any other fruit extract for the almond extract and top burnt sugar with fresh fruit for a sweet treat!
Coffee Creme Brulee-
Heat creme and vanilla/almond extracts (or sub. coffee liqueur) with 2/3 cup Italian Dark Roast whole coffee beans on med. low for 30 mins (no boiling!!). Discard coffee and beans and continue with recipe!! Serve with whipped cream over burnt sugar and chocolate shavings!!
The possibilities are endless, these are just examples to get the "creative juices" flowing!! Share with me any great ones YOU come up with!!
BTW-I am still working on a Chocolate Creme Brulee I really like. As soon as I get it perfect, I will post to share!!
Enjoy!!
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