How to Make...Creme Brulee?

Answer 1

Put it in the broiler of your oven, Temp about 500 deg, and watch very carefully, or take a plumber's torch and skim over the top of it very quickly, several times.

Hope this helped, if so, please "Recommend Contributor" Another way is to heat white sugar in a saucepan until it becomes a clear syurup then carefully spoon over your previously set & chilled custards idealy made the day before eating. this method gives a lovely clear brittle topping to the Creme Brulee which can be cracked with the back of a tea spoon just before eating and it should not be refridgerated as the caramel will soften so you can leave the last stage until up to an hour before serving.

Any remaining hardened syrup can be removed fron the saucepan by filling it with hot water and bringing it up to the boil. approx 4oz (110g) sugar will suffice for four ramekins of custard.

Answer 2

Ingredients: * 500ml (18fl oz) double cream * 1 fat juicy vanilla pod or half a teaspoon of vanilla extract * approx. 100g (4oz) caster sugar (plus extra for the topping) * 6 egg yolks Method: Pre-heat the oven to gas Mk1 (140C°/275°F) Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature. When you're ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy Ingredients: * 500ml (18fl oz) double cream * 1 fat juicy vanilla pod or half a teaspoon of vanilla extract * approx. 100g (4oz) caster sugar (plus extra for the topping) * 6 egg yolks Method: Pre-heat the oven to gas Mk1 (140C°/275°F) Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod into bits, and add these too. Bring to boiling point, then lower the heat and simmer gently for five minutes. Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Strain through a fine sieve into a large jug, then use this to fill 6 ramekins about two thirds full. Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for about 30 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove from the water and allow to cool to room temperature. When you're ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème, then caramelise with a blowtorch. Leave to cool for a couple of minutes, then enjoy

Answer 3

Bake it only until it is cooked fully through. Any longer and you will burn it. Check regularly, don't use too high of a heat, follow the instructions or recipe, know your oven (how it heats, how it cooks, ect.).

Answer 4

Creme brulee is a glorious mix of smooth custard and hard, caramelized sugar. However, creme brulee is a nightmare to make because if the eggs do not incorporate correctly and at the exact right temperature, you end up with a scrambled-egg pudding. The solution? Using a store-bought mix and incorporating homemade touches.

Creme Brulee

• 1 package Creme Brulee mix
• 1 cup cold whipping cream/heavy cream
• 1 cup cold milk
• 1 teaspoon vanilla extract or 2 vanilla beans (scraped and seeded)
• A pint of berries
• Whipped cream
• Sprigs of mint to garnish

Directions

1. In a deep sauce pan, heat milk and heavy cream.
2. Add contents of mix, whisking until incorporated.
3. Continue whisking until mixture comes to a boil and is thickened.
4. Add vanilla or vanilla bean seeds.
5. Pour into oven-safe ramekins or bowls.
6. Let cool at least one hour.
7. Cover top of creme brulee with white sugar. Place under broiler in oven about two to three minutes or until sugar is golden brown. Serve warm.