Conference turris::cooks

  .0  the hollandaise note is 3832.  this is now just the creme
      brulee note, unless someone knows of another topic containing
      recipes for it.

      diane (co-mod)

CREME BRULEE
                      6 Servings
A rich French custard-famous for its hard, cara-
melized sugar glaze.
Heat in a double boiler until hot-
  2 cups whipping cream
Pour it slowly over:
  4 well-beaten eggs
Beat constantly while pouring. Return the mixture
to the double boiler. Stir in:
  (2 tablespoons sugar)
Heat. stirring constantly, until the eggs thicken
and the custard coats a spoon heavily. Place the
mixture in a greased baking dish or custard cups.
Some people insist this custard should be made
and chilled the day before it is caramelized. In
any case, chill it well. Cover the custard with:
1/4- to 1/3-inch layer of sieved light-brown sugar
  or maple sugar
Be sure to cover the custard with the sugar to the
very edges of the dish. To avoid a mess, place a
piece of paper under the dish. Place the custard
cups or dish in a shallow pan. If the custard has
been chilled for 12 hours, put it in a cold oven.
turn the heat to 250" and heat until the sugar is
caramelized. If the custard has been chilled a
shorter time, put the dish in a shallow pan. Sur-
round it with ice. Place it under a hot broiler just
long enough to let the sugar form a crust. Keep
the oven door open, and regularly rotate the dish
to even the heating. While the sugar caramelizes,
watch carefully, because it may scorch. Serve at
once. A delicate garnish is:
  A compote of greengage plums and apricots

Creme Brulee

from the Bon Appetit
Favorite Restaurant Recipes Book:

Creme Brulee
makes 6-8 servings

1 quart whipping cream
1/4 cup sugar
1 tbsp vanilla
pinch salt
8 egg yolks
dark brown sugar

Preheat oven to 350 degrees. Combine first 4 ingredients
in a heavy saucepan and warm slowly over low heat
until the cream is scalded (180-185 degrees), stirring 
occasionally. Meanwhile, beat yolks in stainless steel bowl 
until lemon colored. Very slowly pour hot cream
into yolks; do not beat or mixture will foam.
Pour into a 6-8 cup baking dish or individual 6 oz ramekins.
Place in larger baking pan. Fill pan with hot water so
water comes halfway up the custard container(s). Bake until
knife inserted 1 inch from edge of custard comes
out clean (center will be soft) about 25-30 min.
Remove custard from water bath and allow to cool.
Cover and refrigerate overnight.

Preheat broiler. Sift brown sugar to depth of 1/4
inch evenly over top of custard. Place custard
under broiler 6-8 inches from heat.  Watch care-
fully as sugar will melt in 1-2 minutes. Do not let it 
burn. When sugar is melted, return immediately to 
refrigerator to stop the cooking. Serve very
cold. Crust will hold up 4-6 hours.

Side note: Many chefs use a blowtorch instead
of the broiler to do this last step just before
serving......no kidding! 

Coconut Creme Brulee

1-3/4 Cups heavy cream
1-3/4 Cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
1 whole large egg
1/2 Cup granulated sugar
2/3 Cup packed flaked sweetened coconut,
  toasted golden, cooled, and crumbled coarse
1/4 Cup firmly packed light brown sugar
  or raw sugar

Preheat oven to 325 degrees

In a heavy saucepan heat cream, milk, and
vanilla bean over moderately high heat until
mixture just comes to a boil and remove
from heat.  Steep vanilla bean 10 minutes
and with a knife scrape seeds into milk
mixture, reserving pod for another use.  In a
bowl whisk together yolks, whole egg, and
granulated sugar until combined well and
add milk mixture in a stream, whisking.
Skim off any froth.

Divide coconut and custard among eight 
1/2-cup flameproof ramekins set in a roasting
pan and add enough hat water to pan to reach
halfway up sides of ramekins.  Bake 
custards in middle of oven until they are 
just set but still tremble slightly, about
40 minutes.  Remove ramekins from pan and
cool custards.  Chill custards, covered 
loosely with plastic wrap, at least 4 hours
or overnight.
Set broiler rack so that custards will be 
2 to 3 inches from heat and preheat broiler.

Sift brown sugar evenly over custards and
broil custards until sugar is melted and
caramelized, about 2 minutes.  Alternatively,
raw sugar may be aprinkled over custards
and carmelized with a blowtorch.

Chill custards 20 mintues.  Serves 8

Grourmet, October, 1995

Chocolate Orange Creme Brulee

4 oz. fine-quality bittersweet chocolate
  (not unsweetened), chopped
1-3/4 Cups heavy cream
6 large egg yolks
1 large whole egg
1/2 Cup granulated sugar
1-3/4 Cups milk
2 Tbsp Gran Marnier
1 tsp freshly grated orange zest
1/4 firmly packed light brown sugar
  or raw sugar

Preheat oven to 325 degrees

Put chocolate in a small metal bowl.  In a
heavy saucepan heat 1/2 Cup cream over 
moderately high heat until it just comes to a 
boil and pour over chocolate.  Let chocolate 
stand until softened and whisk mixture until 
smooth.

In abowl whisk together yolks, whole egg, 
and granulated sugar and whisk in chocolate
misture.  In pan heat remaining 1-1/4
Cups cream and milk until mixture just comes
to a boil.  Add milk mixture to egg
mixture in a stream, whisking, and whisk
in Grand Marnier and zest.  Skim off any
froth.Divide custard among eight 1/2-cup flame-
proof ramekins set in a roasting pan and add
enough hot water to pan to reach halfway up
sides of ramekins.  Bake custards in middle
of oven until they are just set but still
tremble slightly, about 40 minutes.
Remove ramekins from apn and cool custards.
Chill custards, covered loosely with plastic
wrap, at least 4 hours or overnight.

Set broiler rack so that custards will be
2 to 3 inches from heat and preheat broiler.

Sift brown sugar evenly over custards and
broil custards until sugar is melted and
carmelized, about 2 minutes.  Alternatively,
raw sugar may be sprinkled over custards and
carmelized with a blowtorch.

Chill custards 20 minutes.  Serves 8

Gourmet, October, 1995

Coffee Creme Brulee

6 large egg yolks
1 large whole egg
2/3 Cup granulated sugar
1-3/4 Cup heavy cream
1-3/4 Cup milk
1-1/2 Tbsp instant espresso powder
2 Tbsp Kahlua
1/4 Cup firmly packed light brown sugar
  or raw sugar

Preheat oven to 325 degrees.

In a bowl whisk together yolks, whole egg,
and granulated sugar.  In a heavy saucepan
heat cream and milk over moderately high
heat until mixture just comes of a boil and
stir in espresso powder and Kahlua, stirring
until powder is dissoved.  Add milk 
mixture to egg mixture in a stream, whisking
and skim off any froth.

Divide custard among eight 1/2-cup flame-
proof ramekins set in a roasting pan and
add enough hot water to pan to reach halfway
up sides of ramekins.  Bake custards in 
middle of oven until they are just set but
still tremble slightly, about 40 minutes.
Remove custards from pan and cool custards.
Chill custards, covered loosely with plastic
wrap, at least 4 hours or overnight.

Set broiler rack so that custards will be
2 to 3 inches from heat and preheat broiler.

Sift brown sugar evenly over custards and
broil custards until sugar is melted and
carmelized, about 2 minutes.  Alternatively,
raw sugar may be sprinkled over custards and
carmelized with a blowtorch.

Chill custards 20 minutes.  Serves 8.

Gourmet, October, 1995

    Using granulated brown sugar for the topping is a trick that
    Pierre Franey uses.  It guaranteed an even crisp topping.    
    
    
                        *  Exported from  MasterCook II  *

                            Creme Brulee - CLB

Recipe By     : Star Desserts / Pierre Franey
Serving Size  : 10   Preparation Time :6:00
Categories    : Desserts                         Clb-Dinners

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    egg yolks
   2                    eggs
     3/4  cup           sugar
          pinch         salt
   1 1/2  cups          milk
   2 3/4  cups          heavy cream
   2                    vanilla beans
   6      tablespoons   granulated brown sugar

Preheat oven to 300'.
Put egg yolks, eggs, sugar (not brown), and salt in stainless steel bowl.  Whisk mixture together.
Pour milk and crean into heavy-bottomed saucepan.  Slit vanilla beans, add to mixture.  Scald milk, then allow beans to steep for 15 minutes or so.  Remove beans and scrape vanilla seeds into mixture, discarding husks.  Slowly whisk into egg mixture.  Cool custard base and strain through a medium-holed strainer.
Pour custard base into 8 ramekins.  Skim off any air bubbles.
Put ramekins in ovenproof pan and put it into oven.  Fill pan one-third full of hot water.  Cover pan with aluminum foil and bake custards for about 50 minutes.  When the custards are gently shaken, they will be set around the edges yet have an area in the middle, about the size of a quarter, that will not be completely firm.  Refrigerate the custards several hours to overnight.  

To serve:  Preheat broiler until it is very hot.
Sprinkle 2 teaspoons of granulated brown sugar over each custard.  Place custards about 3" from the broiler.  Broil until sugar is caramelized.  Allow sugar to harden for a couple of minutes and then serve.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Use large eggs
Serves 8 

    
    Hi all,
    
    These recipes sound lovely, but, has anyone got a recipe for a
    strawberry or raspberry creme brulee.  I had this at a restaurant and
    it was lovely.
    
    Thanks in advance
    Marie

    I tried the recipe in (.2) and it worked just great.
                       
    However, it does not store well, the burnt sugar coating will collapse
    in a day or two in the fridge.  Oh well, guess you'll have to eat
    it right away... :)

    After the custard is cooked, but before the sugar is sprinkled on
    top, it can be refrigerated for a couple of days.  I add the sugar
    and brown the tops immediately before serving, I like the contrast of
    the cold custard with the hot, crispy top.

I'm looking for you, but so far can only find this:


                          Raspberry Creme Brulee


Categories    : Low-Fat/Low-Cal                  Cream/Dessert



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      cups          Milk -- non-fat

   2      tablespoons   Dry milk powder -- non-fat

     3/4  cup           Egg substitute

     1/3  cup           Sugar

   1      teaspoon      Vanilla extract

  30      each          Raspberries -- fresh

   3      teaspoons     Sugar



Preheat oven to 325.  Gradually stir milk into milk powder. Stir

in egg substitute, 1/3 c sugar, and vanilla.



 Place 5 raspberries in bottom of each of six 6-oz custard cups.

Top with custard mixture. Bake in pan filled with hot water to

1" depth about 35 minutes, until custard is set.



 Chill. Sprinkle 1/2 t sugar over top of each custard and place

cups on baking sheet.  Broil 4" from heat until sugar is caramelized.



 Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat,

13% of calories from fat, 25 g carbohydrates, 7 g protein.

Low(er)-Fat Creme Brulee



1 1/2 cups Egg Beaters or other fat-free egg product 

2/3 cup granulated sugar

1 3/4 cups 2% Milk (don't use skim, it makes it too weird)

1 1/2 tablespoons instant coffee powder (or flavored

  international coffee--do you remember that waiter JEAN LUC?)

2 tablespoons flavored liquor: Triple Sec, Kahlua etc. (optional)

3/4 package of unflavored gelatine



Start the kettle boiling on the stove and preheat the oven to 300

degrees F.  In a medium metal bowl, combine Egg Beaters and sugar, whisk

until well blended, add instant coffee and flavorings, then whisk again

strenuously until slightly thickened and smooth.  Combine a little of

the milk and all the  in a small bowl and whisk in an animated

fashion.  Heat the remainder of the milk in a heavy saucepan over

medium-high heat whisking gently.  Once it begins to foam, mix in 

mixture.  Whisk it like you mean it.  Once the gelatine is dissolved,

SLOWLY pour it into the egg mixture while (you guessed it) whisking

like you've never whisked before- this keeps it from scrambling and

getting grainy.  Pour the final mixture into ramekins (stop whisking

first) and place them in a baking dish.  Fill the dish with boiling

water until it reaches half-way up the sides of the ramekins and bake

in the oven for about 35-45 minutes.  Then chill in the refrigerator

for several hours (3-4+).   Garnish with sugar then apply blowtorch or

try using dark chocolate shavings, raspberries, sprigs of fresh mint etc.