Recipe by Bobo
"I have made creme brulee many times, and have been perfecting it over time."
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The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and placed this in a double boiler, and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn't recommend this to a beginner.
This is for the lady from Dailey gormet..... First off your method is wrong...... You can tell the beginner with what is said and obviously you are a beginner.... You are supposed to take the egg yolk and half the sugar and mix together ... You then take the other half of the sugar , the creme, and the vanilla bean and slowly heat to melt sugar and not scorch creme... You then slowly temper the the egg with the creme then u place in a ram or half pan and bake for 30 min or so..you then burn your sugar on top when served...... Easy peezzzy double cheesy.... U have to bake cause that is what makes it thickn... You cannot just refrigerate,,, it will not set right and u will serve raw egg....
After reading another review, I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together, heated the cream, added it a little at a time to the egg yolks. Worked fine. I didn't put it through a sieve, and cooked it in ramekins- but it only fit into 3 6oz ramekins. Loved the taste. It was quite thick. I used a torch for the sugar- still getting the hang of that, but overall it was very good.
i love the taste but a bit sad when i tried to caramelised the top with oven broiler and the whole contents shinks.. i was left with a small amount of creme brulee to eat. I would recommend to add more egg yolks and whipping cream.
Judy-Did you mean "too coarse"??
crobert- The egg wouldn't be "raw", as you claimed, as it was cooked in a double boiler! How could you equate that with being raw??
I followed the recipe and thought it was very tasty! Thanks for sharing it!!:-)
I was away from home and was making this for friends, and this recipe followed nearly as close to the one from Cooks Illustrated Best Recipes formula. I used: per 1/4 cup cream, 1 yolk, 1 T sugar and I strain the hot mixture before I put it in the ramekins. There are so many sizes of ramekins now~a serving can be quite relative!
It came out perfect and very good. I put a little too much sugar on top. Next time I will know to use just a little on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Creme Brulee
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 228
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