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Raspberry and Mint Creme Brulee Ingredients:2 cups whipping
cream5 egg yolks 1/2 cup
sugar1 tablespoon vanilla extract1/2
cup firmly packed light-brown sugarGarnishes: fresh raspberries, fresh
mint sprig. Combine the first four ingredients, until sugar dissolves. Then evenly distribute mixture among 5
1-inch round baking dishes (or ramekins if you have them). After that place dishes in a large roasting pan.
Bake at 275 degrees Fahrenheit for 45 to 50 minutes. Cool custards in pan of water. Remove from pan. Cover
and refrigerate 8 hours or overnight. Sprinkle about 1.5 tablespoons brown sugar evenly over each custard.
Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5
minutes to allow sugar to harden. Creme Brulee A La
FantasticIngredients:1 quart heavy whipping cream1 cup sugar
3 tablespoons vanilla essence 6
eggs2 quarts water
Combine all ingredients reserving enough sugar to brown for the top. Bake at 325 degrees Fahrenheit for
about 40 minutes, or longer until the creme brulee is set. Place the creme brulee in the refrigerator for at least
an hour. Using a butane torch, melt the remaining sugar until it is crispy. Place on top of creme
brulee a couple of minutes before serving. Serves about 6 people assuming one half cup serving. Enjoy :)
Creme Brulee SupriseIngredients:6 large egg yolks 1 vanilla bean (scraped and split) 1 cup vanilla sugar
(should be divided) 2 quarts hot tap water 1 quart heavy
creamPreheat the oven to 325 degrees Fahrenheit. Place the cream, vanilla bean
and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat,
cover and allow to sit for 15 minutes. Remove the vanilla bean. In a medium bowl, whisk together 1/2 cup
sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at
a time, stirring continually. Pour the liquid into 6 7 to 8-ounce ramekins. Place the ramekins into a large
cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the
creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the
remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the
sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving. Serves up
to 6 people. Creme Brulee A La
DemeraraIngredients:7 egg yolks 150 gr (1/3 lb.) sugar
3 vanilla beans 250 ml (1 1/4 c.)
milk 700 ml (3 c.) heavy cream Demerara brown sugar Scrape vanilla beans, add to milk
and heat. Whisk yolks and sugar very gently. Add hot milk and temper yolks; cool. Add heavy cream. Pass
through fine chinois. Skim foam and pour into molds. Cook in a bain-marie system, covered, at 300 degrees 45
to 50 minutes. Chill thoroughly. Sprinkle tops with sifted Demerara sugar and glaze under salamander. Serves
8
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