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.
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Rza kurd
[email protected]This is my favorite crème brûlée recipe. It's always a hit!
Prichard Cosmas Fernandes Chipalupalu
[email protected]I would definitely recommend this recipe to anyone who loves crème brûlée.
Charnae Anderson
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
John Martin Salinas
[email protected]I made this recipe for my boyfriend's birthday and he loved it! He said it was the best crème brûlée he's ever had.
Zahed ali
[email protected]I broiled the crème brûlée instead of using a kitchen torch and it worked perfectly.
Mazza Baksmaty
[email protected]I added a pinch of salt to the custard and it really enhanced the flavor.
As Music Official
[email protected]I used vanilla bean paste instead of extract and it gave the custard an amazing flavor.
Konstantin Divelbiss
[email protected]I love that this recipe uses heavy cream instead of milk. It makes the custard extra rich and creamy.
Betty Frias
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
MD SIFUL ISLAM
[email protected]I've made this recipe several times and it never disappoints. The custard is always smooth and creamy, and the caramelized sugar topping is always perfect.
Tanvir Anjum
[email protected]This is my go-to recipe for crème brûlée. It's always a crowd-pleaser, and it's so easy to make.
Victorria Ward
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it, and I received many compliments. I would definitely recommend this recipe.
Amelia Basdeo
[email protected]This crème brûlée is the best I've ever had! The custard was perfectly smooth and creamy, and the caramelized sugar topping was shatteringly crisp. I will definitely be making this again.