Creme Brulee Lovers
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Anonymous
| I don't have much of a sweet tooth, but am a sucker for Creme Brulee. Where have you had the best in the DC metro area? |
Anonymous
| I make it myself. Soooooo easy! |
Anonymous
| 22:18, could you please post your recipe when you have time? Do you have a small blowtorch for the sugar crust? Thank you! |
Anonymous
| Cafe Deluxe has a good one. |
Elektra
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| 8409 Kitchen Bar or... my house. |
Anonymous
| Clydes |
Anonymous
Yes, I have a small blow torch. This is a Cook's Illustrated recipe: CLASSIC CREME BRULEE With a lot of testing, we discovered the keys to the perfect crème brûlée recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the best texture. SERVES 8 Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish. If you don't own eight individual ramekins, see the related Family Style version. INGREDIENTS 4 cups heavy cream, chilled 2/3 cup granulated sugar pinch table salt 1 vanilla bean, halved lengthwise 12 large egg yolks 8-12 teaspoons turbinado sugar or Demerara sugar INSTRUCTIONS 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors. 3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat. 4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. 5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time. 6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days. 7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. |
Anonymous
|
I am posting a second Cook's Illustrated recipe that is scaled down for two people.
CREME BRULEE FOR TWO With a lot of testing, we discovered the keys to the perfect crème brûlée recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the best texture. SERVES 2 Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too. The amount of sugar needed for the topping will depend on the shape of the ramekin. Sprinkle enough sugar over the the top to cover, and then shake off the excess (about 1 - 1 1/2 teaspoons for turbinado sugar or 1 teaspoon for regular granulated sugar). INGREDIENTS 1 cup heavy cream, chilled 2 tablespoons granulated sugar plus 1 additional teaspoon pinch table salt 3 large egg yolks 1/2 teaspoon vanilla extract 2-4 teaspoons turbinado sugar or Demerara sugar INSTRUCTIONS 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. 2. Combine 1/2 cup cream, sugar, and salt in small saucepan; bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. 3. Meanwhile, place kitchen towel in bottom of baking dish or roasting pan and arrange two 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or saucepan of water to boil over high heat. 4. After cream has cooled slightly, stir in remaining 1/2 cup cream to cool down mixture further. Whisk yolks in medium bowl until broken up and combined. Whisk in vanilla extract and about 1/4 cup cream mixture into yolks until loosened and combined; repeat with another 1/4 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine- mesh strainer into 2-cup measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. 5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 35 to 40 minutes (30 to 35 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time. 6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days. 7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve. |
Anonymous
Thank you so much for posting these recipes! I am so inspired now 
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Anonymous
Thanks to both of you--for the request and the recipes! Can't wait to try!! |
Anonymous
I had it there once (8409--not your house!) and it tasted like refrigerator. |
Anonymous
Yes, their's is good. |
Anonymous
| I don't have a recommendation for a good one around here, but I just wanted to say there is nothing better than a good creme brulee and nothing more vile than a bad one. I used to judge the quality of a restaurant by the quality of their creme brulee. It was a good measure for sure! |
Anonymous
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Just make sure the dish is very shallow - nothing worse than using a deep creme au caramel dish and having too much cream for not enough crust, like so many restaurants! |