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Creme Brulee & Recipe Link Party

24 August 2011

For Justin's Birthday this year he wanted creme brulee.  Um,  no you don't have to twist my arm for that... Now while it sounds scary to make, it couldn't be more simple- or delicious.  But the part I hate that always seems to give us trouble is the sugar brulee-ing(when you torch the sugar).  So I decided to search for a better way and  guess what I found it, and I am never going back and you don't need any special equipment!!  Yea for easy!



Creme Brulee
Preheat oven to 300

In a large saucepan start about 2-3 quarts of water boiling, for a water bath when they cook, this will not be added to the recipe!

In another saucepan, combine:
1 cup heavy whipping cream
1/3 cup Sugar

Slowly bring to just boiling, mix only occasionally (don't over stir-we don't want butter)

Add:
1 cup heavy whipping cream
1/2 tsp. vanilla
pinch of salt(I let these heat up a little, but not too hot)
Remove from heat and follow directions below.

In a separate bowl:
6 eggs yolks (beaten)

In order to put the hot cream in with the eggs you have to add a small amount of the hot cream mixture to the egg yolks, and stir it in, to temper the eggs, (so that they don't cook) add a little more of the cream mixture to the eggs, stir and then you can add the rest.

Place a dish towel in a glass casserole dish (this will help the ramekins not to slide all around), add the ramekins on top of towel, fill each ramekin with cream mixture.  (it doesn't rise, so go ahead and fill it up to the final serving height you want)

Place the casserole dish on the oven shelf and fill it with the boiling water to 2/3 the height of the ramekins.  This way I don't spill boiling water down myself trying to stick it in the oven.

Bake 30 minutes

Place ramekins on a wire rack to cool.  Once cool place in fridge for at least a few hours if not overnight

Okay at this point if you want the crystallized sugar here is the new improved no torch technique.  Place a skillet over medium heat add 1/4 cup sugar to pan and don;t do anything else.  It takes a few minutes but the sugar will begin to melt.  Allow it to caramelize, it will go from clear to a light caramel color, don't leave it at this point or it will burn.  Carefully pour it over the top of your cooled cremes. let sit for a minute or two and serve!  Easy as pie... oh pie!  That sounds good!

Good luck!  (here are some picture of the process so you can get an idea of what I mean)

Towel lined casserole dish.

This is what the sugar looks like when you first place it in the pan... 

And just a few short minutes later it begins to look like this.

When you break into it... you get all this wonderful goodness!

Enjoy!

Party Rules:
Please grab a button for your linked blog post 
Please become a public follower of Remodelaholic!

Remodelaholic



** ALSO - I would be really thankful if when you try a recipe, you’d please link to my post for the recipe.  That way people can find and join our party, and we will all benefit from some extra traffic love!   If the recipe is a guest feature, please link to the original author's blog post that is hyper linked at the top of the page!

Thank you!

5 comments:

Rach H @ FamilyEverAfter September 2, 2011 at 9:32 AM  

Holy cow! I could hardly believe it when I saw that you linked up at my party! You just made my day!!! Thanks for helping me out and supporting my small but growing blog! You're awesome! And, this recipe looks amazing!!! I like the no-torch method!

Adrianne September 2, 2011 at 1:56 PM  

This looks so delicious. I am a terrible cook, so I have nothing to contribute to your party, but I would love it if you would share your creme brulee recipe at Freestyle Friday at Happy Hour Projects.

Hope to see you there ~ Adrianne
www.happyhourprojects.com

Jordan McCollum September 5, 2011 at 4:24 PM  

Yum! I haven't gotten the courage to try this yet, but one day--definitely!

Kassi @ Truly Lovely September 9, 2011 at 4:16 PM  

That does sound delicious! Thanks for breaking it down... Just the name was scaring me off! haha! And thanks for linking this to Fancy This Fridays!

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