Vanilla creme brulee (Cream brulée)

Creme brulee is one of my favorite desserts, soft, delicious and I love that sugar burned on the surface.
I have done it other times but this recipe seemed simply delicious.
It is for any season or after any meal, it is always pleasant to eat.

Source : Cooking (New York Times) (Mark Bittman)

Ingredients

2 cups heavy or half and half cream
1 teaspoon vanilla extract (or vanilla bean)
pinch of salt
5 egg yolks
3/4 cups of sugar more for topping

Method

Heat oven to 170°c (325 F)
In a saucepan , combine cream, vanilla extractand salt and cookover low heat justy until hot. Let sit for a few minutes.
If you use vanilla bean discard now.

In a bowl beat yolks and sugar together until light. Stir about a quarter of the cream into the mixture, then pour sugar -egg mixture into cream and stir.
Pour into four ramekins and place ramekins in a baking dish , fill dish with boiling water halfway up the side of dishes.
Bake for 30 to 40 minutes or until centers are barely set. Cool completely about 2 hours.

When ready to serve , top each custard with about a teaspoon of sugar in a thin layer. If you use a torch melt the sugar carefully and form a crispy top. Allow the cream brulee to sit at least 5 minutes before serving.

Or place ramekins in a brolier 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or ever blackens a bit.

Print recipe

en español

cream brulee

Comments

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

recipe

Search This Blog