Difference between revisions of "Crème Brûlée"

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==Description==
 
==Description==
 
Crème brûlée <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=271}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Creme-Brulee-2 |title= Test Kitchen Favorites |year=2004|pages=240|publisher=Taste of Home|work=}}</ref><ref>http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque</ref>is a delicious fired up treat.
 
Crème brûlée <ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=271}}</ref><ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Creme-Brulee-2 |title= Test Kitchen Favorites |year=2004|pages=240|publisher=Taste of Home|work=}}</ref><ref>http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque</ref>is a delicious fired up treat.
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==Procedures==
 
==Procedures==
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Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil.  
 
Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil.  
 
Bake for 15 minutes in a warm 300 degree F oven. Cool for 3 hours.
 
Bake for 15 minutes in a warm 300 degree F oven. Cool for 3 hours.

Latest revision as of 16:43, 15 August 2012

Crème Brûlée
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Description

Crème brûlée [1][2][3]is a delicious fired up treat.

Ingredients

  • 8 egg yolks
  • 3/4 cup sugar
  • 3 tbsp brown sugar
  • 1 quart heavy cream
  • 1 vanilla bean, halved and scraped


Procedures

Warm and combine cream, vanilla bean and sugar until they are hot. Combine yolks by whisking. Pour this mixture into ramekins, in a pan that is filled halfway with water. Cover all with aluminum foil. Bake for 15 minutes in a warm 300 degree F oven. Cool for 3 hours. Sprinkle each custard with ~1 tbsp of brown sugar, then glaze with torch.


References

  1. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 271. ISBN 158234180X (hc). 
  2. Test Kitchen Favorites. Taste of Home. 2004. pp. 240. http://www.tasteofhome.com/recipes/Creme-Brulee-2. 
  3. http://www.flickr.com/photos/amanderson/4972047457/ Recipe for Creme Brulee From Le Cirque