Ingredients
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2
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5
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1/2
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1
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1/2
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-
-
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-
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Directions
Silken Creme Brulee (With 12 Variations), This is for the ‘temper egg’ challenged Though the recipe is ‘temper’ free, it truly comes out smooth and silky From Southern Living, one basic recipe with 12 variations, from sweet to savory See variations listed in instructions below The amount yield depends on the size of your cups You can bake ahead of time, but you should wait until just a few minutes before serving to caramelize the sugar, otherwise the caramelized sugar will begin to liquify if sits for more than an hour Don’t eliminate the waterbath It creates a cushion from the heat, allowing the custard to bake slowly without curdling Naturally, cook time varies, but they’re easier to make than one thinks guaranteed , This is for the ‘temper egg’ challenged Though the recipe is ‘temper’ free, it truly comes out smooth and silky From Southern Living, one basic recipe with 12 variations, from sweet to savory See variations listed in instructions below The amount yield depends on the size of your cups You can bake ahead of time, but you should wait until just a few minutes before serving to caramelize the sugar, otherwise the caramelized sugar will begin to liquify if sits for more than an hour Don’t eliminate the waterbath It creates a cushion from the heat, allowing the custard to bake slowly without curdling Naturally, cook time varies, but they’re easier to make than one thinks guaranteed
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Steps
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1
Done
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Whisk Together First 4 Ingredients Until Sugar Dissolves and Mixture Is Smooth. Pour the Mixture Evenly Into 5 (5"x1") Round Ramekins or Custard Cups. Place Cups in a Large Roasting Pan or a 15x10" Jellyroll Pan. Add Hot Water to Pan to a Depth of 1/2 Inch. (tip: All Baking Times Are For 5"x1" Round Baking Dishes. Adjust Baking Time More or Less According to Your Cup Size. See Test For Doneness in Next Paragraph.) as a General Rule, 4 Oz. Cups Yield 10 Servings, 6 Oz. Cups Yield 7 Servings and 8 Oz. Cups Yield 5 Servings.). |
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2
Done
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Bake at 300 Degrees For 40 - 50 Minutes or Until Almost Set. Cool Custards in Water in Pan on a Wire Rack. Carefully Remove from Pan; Cover and Chill 8 Hours. (tip: Baking Times May Need to Be Adjusted According to Size of the Baking Cups. the Creme Brulee Is Done When the Center Is Slightly Liquid and a Knife Will not Come Out Clean.). |
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3
Done
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Sprinkle About 1/2 Tablespoons Brown Sugar Over Each Custard Then Place Custards in a Jellyroll Pan. |
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4
Done
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Broil 5 1/2 Inches from Heat (if Using an Electric Oven, Leave Door Partially Open) Until Sugar Melts. (tip: When You Broil the Brown Sugar, Get the Creme Brulee as Close to the Heating Element as Possible. You May Need to Place an Inverted Roasting Pan on the Top Shelf of the Oven; Then Place the Brulee on a Baking Sheet on Top to Elevate. a Chef's Secret Is to Nestle the Custards in a Pan Filled With Ice; Then Broil. the Ice Keeps the Custards Cold While the Sugar Melts.) Let Stand 5 Minutes to Allow Sugar to Harden. Garnish, If Desired. |
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5
Done
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Almond Creme Brulee: |
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6
Done
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Reduce Vanilla to 1 Teaspoon; Add 1 Additional Egg Yolk, 2 Tablespoons Almond Liqueur and 1/4 Cup Chopped Toasted Almonds to Custard Mixture. Proceed as Directed in Basic Recipe; Bake 1 Hour. |
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7
Done
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Chocolate Creme Brulee: |
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8
Done
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Cook 4 Ounces Semisweet Chocolate Squares and 1/2 Cup Whipping Cream from the Basic Recipe in a Small Heavy Saucepan Over Low Heat, Stirring Constantly, Until Chocolate Melts. Add Remaining 1 1/2 Cups Whipping Cream; Reduce Vanilla to 1 Teaspoon. Proceed as Directed in Basic Recipe; Bake 55 Minutes. |
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9
Done
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Berry Creme Brulee: |
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10
Done
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Place 8 - 10 Fresh Blackberries or Raspberries in Each Baking Dish; Pour Custard Mixture Over Berries. Proceed as Directed in Basic Recipe; Bake 45 Minutes. |
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11
Done
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Coffee Creme Brulee: |
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12
Done
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Cook 1 1/2 Teaspoons Instant Coffee Granules and 1/4 Cup Whipping Cream from the Basic Recipe Over Medium Heat, Stirring Constantly, About 2 Minutes or Until Coffee Dissolves. Add Remaining 1 3/4 Cups Whipping Cream; Reduce Vanilla to 1 Teaspoon. Proceed as Directed in the Basic Recipe; Bake 45 - 50 Minutes. |
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13
Done
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Double Raspberry Creme Brulee: |
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14
Done
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Reduce Vanilla to 1 Teaspooon; Add 1 Additional Egg Yolk and 1 1/2 Tablespoon Raspberry Liqueur to Custard Mixture. Place 8 - 10 Fresh Raspberries in Each Baking Dish; Pour Custard Mixture Over Berries. Proceed as Directed in Basic Recipe; Bake 55 Minutes. |
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15
Done
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Ginger Creme Brulee: |
