Creme Brulee

[songbird72884]

I've got what may be a tricky recipe request for y'all. I'm absolutely drop-dead craving creme brulee, as is my mum, but despite our copious amount of cookbooks, I can't find a single creme brulee recipe. That's where you guys come in ^_

Comments

[nafrate]

is there any reason why you can't use cream? it'd probably be pretty difficult to achieve the creamy, rich texture without...cream.

http://allrecipes.com/Recipe/Creme-Brulee-II/Detail.aspx

that recipe seems pretty easy, if you can get the cream. apparently if you read the comments, you should add an extra egg yolk or two. :)

[songbird72884]

yep, the reason I can't use cream is that I don't have any :( and with the blizzards round here, I can't get to the store to get any. I have loads of milk and evaporated milk so am kinda looking for a way I can use that to make the custard (we buy cartons of UHT so we have lots of that)

[songbird72884]

ooooh! thank you! I thought there must be some way of substituting, since evaporated milk is so similar in texture, and quite similar in taste, but I couldn't find anything in our cookbooks about it.

[a_boleyn]

I've used this lots with no problems. Note that I did try a lower calorie version as well by replacing 1/2 cup of the cream with whole (homogenized) milk. And, I make 4 larger servings instead of the 6 modest ones suggested

[a_boleyn]

PS: You can do the whole thing with milk. Sorry I forgot to make note of that. As to eating that same day, it's 'set' ie cooked when you pull it out of the oven. You're refrigerating it to get it cool so that when you add the sugar for bruleeing you don't remelt the custard. If you make the smaller sized servings and have a very cool fridge (DONT put in your freezer) it should get cool enough to serve the same day.

[rachelpage]

Can’t wait to get all the things I need to make this!

[carinbrat]

I have a fool proof (and easy recipie)... but it's at home!

Let me see if I can remember it.

1 cup heavy cream
3 egg yolks
vanilla
dash Grand Marnier

prepare the dishes in a water bath and heat oven to ... 350?

wisk yolks and vanilla in a bowl and set aside.
heat cream. don't boil!
pour the cream SLOWLY into the yolks, wisking as you go.

Strain.

Pour into custard cups.

Bake for 30 minutes or until just set (centers should jiggle just a bit).

remove from water bath and cool.

Refrigerate until completely cool. I like to press some cling wrap onto the top to avoid the skin you get when it cools.

sprinkle with sugar and do the blow torch magic. if you don't have a torch, use the broiler and watch carefully.

[carinbrat]

Oh, add the Grand Marnier at the same time you add the vanilla...

[theoriginaldawn]

I make mine with cream, but I use a toffee base as the sugar topping.

600ml cream
5 egg yolks
6 tablespoons caster sugar
Zest of 1/4 lemon
Vanilla bean.

Heat cream and half the sugar. Add the seeds of the vanilla bean, and the zest of the lemon. Let sit for 30 mins to cool and infuse.

Wisk the remaining sugar and yolks. Strain in the cream into the yolk mixture, wisking gently. Strain it again into a jug with a lip, and skim off the bubbles.

Pour into ramikins, put in a bain marie for an hour or so at 150C, or until set and just wobbly when jiggled.

Let cool.

Then for the sugar, I make toffee in a saucepan, and then spoon it over the set custard. It's a little thicker than normal, but it's the best way if you don't have a salamander/hot enough grill.

Enjoy!