Creme brulee
 

I go crazy for creme brulee and always order it when I find that the restaurant has it. Can anyone give me the recipe? It must be for creme brulee and NOT creme caramel or panna cotta. Thanks.

Here's one from foodtv.com I'd substitute turbinado sugar if you can find it for the brown sugar and use a propane torch if you have one instead of the broiler. <BR> <BR>4 cups heavy cream <BR>1 teaspoon vanilla extract <BR>1/2 cup sugar <BR>6 egg yolks <BR>1/2 cup dark brown sugar <BR> <BR>Preheat oven to 300 degrees (Fahrenheit). In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes. <BR> <BR>Place dishes in a large baking dish lined with a towel. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles. Chill for at least one hour. Top with brown sugar in an even layer and place under broiler until sugar melts and bubbles. Serve at room temperature. <BR>

Hi <BR>this one is adapted from <BR>Le Cirque restaurant in New York and their creme brulee is pretty highly thought of/drooled over <BR>Le Cirque’s Crème Brulee, slightly revised <BR>serves 8 <BR> <BR>4 cups heavy cream <BR>1 vanilla bean <BR>pinch of salt <BR>8 egg yolks <BR>2/3 cup plus 2 Tablespoons granulated sugar <BR>8 Tablespoons light brown sugar (if you can get free-flowing “brownulated”, so much the better) If brown sugar is not free-flowing, spread it in a pan and dry it in a 200 oven for 10-15 minutes. Do not let it burn. <BR> <BR>preheat oven to 300. <BR>In a heavy saucepan combine the cream, vanilla bean, and salt. Warm over moderate heat until the surface starts to shimmer, about 5 minutes. <BR> <BR>In a large bowl, stir the egg yolks and white sugar gently with a wooden spoon until blended. Pour in the hot cream and stir constantly but gently. You want to keep the yolks from curdling (scrambling) and you don’t want a lot of air bubbles. <BR>Strain the custard through a fine strainer into a large measuring cip and skim off any surface bubbles. <BR> <BR>Place eight ¾ cup ramekins in a roasting pan. Pour the custard into the ramekins, ok to fill up to the rims. Place the roasting pan in the oven, and then pour in hot water to reach halfway up the sides of the ramekins. Cover ramekins loosely with a piece of foil, and bake approx 1 hour and 15 minutes. Custards should be firm around the edges but wobbly in the very center. <BR> <BR>Remove the ramekins from the water bath and let cool. Cover with plastic wrap and refrigerate at least 3 hours, up to 48 hours in advance. <BR> <BR>Remove them from refrigerator, remove coverings, and blot up with a paper towel any liquid that may have formed. <BR> <BR>Preheat the broiler or salamander if that’s what you are using. <BR> <BR>Set the ramekins on a baking sheet. Sieve one tablespoon of brown sugar over the top of each custard in a thin laye, evening it with a knife blade. Broil as close to the heat as possible until the sugar is carmelized, 30 seconds to 2 minutes. Watch this carefully, you can go from pale to burned within seconds. Hower, some spottiness or a few very dark spots are fine. <BR> <BR>Alternatively, carmelize the sugar with a salamander or propane torch. <BR>Let cool. <BR>Serve immediately, or at room temperature no more than 2 hours later, or refrigerate for up to 3 hours. <BR>

I have seen in some Paris cookshops special heavy lids with long handles that are designed to carmelize the sugar without "cooking" the rest of the dessert. You put them in the oven at high heat (or heat on a stovetop flame) according to the specific instructions and then you use them to carmelize the sugar on the individual creme brulee dishes. Carmelizing the sugar without affecting the rest of the mix is the tricky part of creme brulee and a couple of French friends use these lids. <BR>BTilke

Hi <BR>that disk with the long handle is a salamander <BR>but now that propane torches have become home-kitchen-sized, nothing beats them