Best 2 Paul Bocuses Creme Brulee Recipes
Indulge in the exquisite world of Paul Bocuse's Crème Brûlée, a culinary masterpiece that combines the velvety smoothness of custard with a crisp, caramelized sugar crust. This iconic French dessert has captivated taste buds for generations and remains a benchmark for excellence in the realm of fine dining. Embark on a culinary journey with us as we delve into the intricacies of this classic dish, exploring variations that tantalize the senses and unravel the secrets behind its irresistible charm. Along the way, uncover the nuances of traditional crème brûlée, discover innovative flavor combinations, and master the art of torching sugar to achieve that perfect balance between creamy indulgence and brittle perfection.
Let's cook with our recipes!
PAUL BOCUSE'S CREME BRULEE
This is one of my family's favorite desserts. It is great for company because you fix it the day before.
Provided by Vicki Butts (lazyme)
Categories Puddings
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
- 2. Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, then remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
- 3. Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
- 4. To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.
BAKED OATMEAL CREME BRULEE STYLE
This is a basic recipe, be it breakfast or dessert. Add fruit, nuts or even mini chocolate baking bits. It's so good, adjust any amounts you prefer.
Provided by peachez
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 9 x 13 baking dish.
- In a large bowl, combine dry mix.
- In a medium mixing bowl, whisk wet mix well.
- Add wet mix to dry mix, stirring well.
- Pour mixture into prepared dish.
- Bake 40- 45 minutes- centre will be jiggly.
- Remove pan from oven, place pan on a cooling rack.
- Hand sprinkle brown sugar over top of oatmeal.
- Return pan to oven, bake until sugar melts, 2- 3 minutes.
- Remove pan to cooling rack.
- Set oven to broil.
- Set pan under broiler 3 inches from heat till sugar bubbles and browns slightly, 1- 2 minutes (watch carefully for burning, turn pan if needed).
- Remove pan from broiler and spoon mixture into serving bowls.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your crème brûlée.
- Cook the custard slowly and carefully. Do not overcook it, or it will become curdled and grainy.
- Let the custard cool completely before refrigerating it. This will help to prevent the formation of a skin on the top of the custard.
- Use a kitchen torch to caramelize the sugar on top of the custard just before serving. This will create a beautiful, хрустящий topping.
- Serve the crème brûlée immediately after caramelizing the sugar. This is when it is at its best.
Conclusion:
Paul Bocuse's crème brûlée is a classic French dessert that is loved by people all over the world. It is a simple but elegant dish that can be made at home with just a few ingredients. By following these tips, you can make a crème brûlée that is sure to impress your friends and family.
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