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I need a creme brulee recipe...please!

post #1 of 5
1/10/06 at 1:08pm
Thread Starter 
GEt me a creme brulee recipe please, (it needs to be around the difficulty for a 14 year old to make!)
I am the most talkented 14 year old chef you'll ever meet!
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post #2 of 5
1/10/06 at 1:23pm

Creme Brule

Hey try this link:
www.thechefinstead.ca/_notes/cremebrule.html

let me know the results...

ciao
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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post #3 of 5
1/10/06 at 3:15pm

brulee

one quart of cream boiled with one cup of sugar, one vanilla bean and zest of half a lemon, let cool to warm.
whisk up ten yolks and one whole egg, pour in boiled cream, pinch of salt. Strain pour into cups, cook in oven in water bath covered 340F until just set 15 to 27 min +-:p .
(depends upon your oven, depth of cups and everything.)
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #4 of 5
1/11/06 at 5:32am
CRÈME BRULEE

9 egg yolks
3/4 cup white sugar plus extra as needed for topping off each custard
1 quart heavy cream
1 vanilla bean

Preheat the oven to 325 degrees. Whisk the egg yolks with the sugar. Pour the cream into a saucepan over low heat. Split a vanilla bean, scrape out the seeds and add them to the saucepan. Bring the cream to a simmer. Remove from the heat and slowly whisk the hot vanilla cream into yolk and sugar mixture. Divide the custard into six 6-ounce ramekins, about 3/4 full. Place the ramekins in a roasting pan and fill it with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. Remove from the oven and refrigerate until chilled. Sprinkle sugar on top of each chilled custard. Caramelize the sugar with a torch or under the broiler.
Salad is the kind of food that real food eats.
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post #5 of 5
1/16/06 at 3:18pm
I think these are so interesting. One with sugar on top, the other with sugar on the bottom. Ones French, I forgot what the other one is. I learned something from Harold Mcgees book.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › I need a creme brulee recipe...please!