Can I use a crafts heat gun to brulee the top of Creme Brulee?
4 years ago
last modified: 4 years ago
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Creme Brûlée
Comments (32)The photos in your link give a good stage-by-stage introduction to making creme brulee. We keep hens and do a lot of creme brulee around here! It's not difficult at all, and you'll receive lots of oohs and aahs from guests. Just be sure to follow all the steps, don't boil the cream, be sure to strain through a fine sieve, use a gentle water bath, don't "burn" the sugar in advance or it will be sort of gelatinous in texture by the time you serve, and using a propane torch is just fine. I mess around with the number of yolks I use, especially when I want to get rid of a few extra. The Sur La Table ramekins are mostly made in China and I have been avoiding Chinese products that are food related, so I do not know how well they function or last, or what the clay ingredients are. I use Villeroy and Boch, Apilco, and Emile Henry ramekins....See MoreCan I use previously frozen milk and cream for making ice cream?
Comments (7)Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn...See MoreI had 'Creme Brulee' for the very first time...........
Comments (19)Here's my recipe. I love this stuff. Don't make it often though, because I eat all six servings by myself. LOL Burnt Cream - A rich vanilla custard with burnt sugar topping. Yummy! 1 pint whipping cream 4 egg yolks ý cup granulated sugar 1 tablespoon vanilla extract Topping 4 tablespoons granulated sugar 1 teaspoon brown sugar Directions: Preheat oven to 350 degrees. Heat cream over low heat in small saucepan until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and put into 6 (6 oz) custard cups. Place custard cups in a baking pan that has about ý an inch of water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown. Put back in the refrigerator and chill well before serving. Makes 6 servings...See MoreCreme Brulee French Toast (Woodie) - Questions
Comments (9)Oh yum, I love the stuff and my office staff asks for it regularly, they say it's a cross between flan and french toast. I use homemade bread, usually Grandma's Farmhouse White, which is sweet, dense and eggy anyway, much like challah, I cut about an inch thick because I want egg all the way through. I use all sizes of eggs, because I use whatever I currently have and that the chickens are laying. Even now I don't have hens, I get my eggs from the Amish, and they can vary greatly. I leave out the Cointreau entirely, so I'm sure it would be OK with more, LOL, you can have the part that I leave out of mine! And, just to gild the lily, I always have a shaker of powdered sugar at the ready, although my girls really want "fried apples" to go with it. Just some peeled and sliced baking apples, preferably MacIntosh for us, sauteed in butter and sprinkled with brown sugar when they are nearly done. Hey, it's got fruit and eggs, it's healthy1 (grin) Annie...See More- 4 years ago
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