VANILLA CRÈME BRÛLÉE RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 1 hours
Yield: 4 servings
|2 cups heavy or light cream, or half-and-half|
|1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract|
|1/8 teaspoon salt|
|5 egg yolks|
|1/2 cup sugar, more for topping|
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
@context http//schema.org, Calories 407, UnsaturatedFatContent 15 grams, CarbohydrateContent 4 grams, FatContent 41 grams, ProteinContent 5 grams, SaturatedFatContent 25 grams, SodiumContent 121 milligrams, SugarContent 4 grams
PASSION FRUIT CRÉME BRÛLÉE | LOVE AND OLIVE OIL
Provided by: Love and Olive Oil
Total time: 4 hours Cook time: 45 minutes Yield: 5 servings
Cook time: 45 minutes
Yield: 5 servings
|4 large egg yolks|
|1/3 cup granulated sugar, plus more for brûlée topping|
|1/4 cup passion fruit juice (from 4-5 fresh passion fruit) or concentrate|
|2 cups heavy cream|
- Preheat oven to 325 degrees F. Arrange five 6-ounce ramekins (or equivalent) in a baking dish. Bring a pot of water to a gentle boil (this will be used for the water bath later).In a bowl, whisk together egg yolks and sugar until lightened in color. Whisk in passion fruit juice.Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.Divide cream mixture among ramekins. Gently place baking pan with ramekins in oven, then carefully pour hot water into the baking pan around ramekins, taking care not to get any water in the custard. It is helpful to use a spouted kettle or pitcher to more easily pour the water into the pan.Bake for 30 to 33 minutes or until just set. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.
CRÈME BRÛLÉE TART RECIPE | EPICURIOUS
Provided by: Melissa Roberts
Total time: 4 1/4 hr
Cook time: 35 min
Yield: 8 servings
|1 1/4 cups all-purpose flour|
|2 tablespoons sugar|
|1/4 teaspoon salt|
|1 stick cold unsalted butter, cut into 1/2-inch cubes|
|3 to 5 tablespoons ice water|
|1/2 vanilla bean|
|1 1/4 cups heavy cream|
|2/3 cup whole milk|
|4 large egg yolks|
|1 whole large egg|
|1/2 cup sugar, divided|
|1/8 teaspoon salt|
|a 9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom|
|pie weights or dried beans|
|a small blowtorch|
- Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
- Gently squeeze a small handful of dough: If it doesn’t hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
- Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 350°F with rack in middle.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
- Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
- Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
- Remove tart shell from oven and reduce temperature to 300°F.
- While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
- Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
- Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
- Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.