3 Ingredient Easy Creme Brulee Recipe By Tasty

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CREME BRULEE



Creme Brulee image

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 5

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  • In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY



3-ingredient Easy Creme Brulee Recipe by Tasty image

Here's what you need: vanilla ice cream, egg yolk, sugar

Provided by Rie McClenny

Categories     Desserts

Yield 1 serving

Number Of Ingredients 3

½ cup vanilla ice cream
1 egg yolk
1 tablespoon sugar

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
  • Add the egg yolk into the melted ice cream and whisk well.
  • Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
  • Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
  • Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
  • You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
  • Enjoy!

Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams

HOMEMADE CRèME BRûLéE RECIPE BY TASTY



Homemade Crème Brûlée Recipe by Tasty image

Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins

Provided by Tucker Iida

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

4 cups heavy cream
2 teaspoons vanilla extract
6 egg yolks
1 cup sugar, half in mixture, half for crust
6 oz ramekins, 7 ounces (225 grams)

Steps:

  • Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
  • In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
  • Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
  • Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  • Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  • Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

SIMPLE CREME BRULEE DESSERT



Simple Creme Brulee Dessert image

Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.

Provided by sous-chef-jason

Categories     World Cuisine Recipes     European     French

Time 3h15m

Yield 2

Number Of Ingredients 5

3 tablespoons white sugar
1 cup heavy cream
3 egg yolks
¼ teaspoon vanilla extract
2 tablespoons white sugar, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
  • Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
  • Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
  • Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.

Nutrition Facts : Calories 612 calories, Carbohydrate 35.5 g, Cholesterol 470.3 mg, Fat 50.6 g, Protein 6.4 g, SaturatedFat 29.8 g, Sodium 57.2 mg, Sugar 31.6 g

EASY 3-INGREDIENT VANILLA CREME BRûLéE



Easy 3-Ingredient Vanilla Creme Brûlée image

Smooth, creamy, restaurant-quality creme brûlée only requires 3 ingredients! Make them a few hours or even days before you're planning to serve. Chances are, you won't even need to make a grocery run.

Provided by Annie Campbell

Categories     Desserts     Custards and Pudding Recipes     Creme Brulee Recipes

Time 3h45m

Yield 2

Number Of Ingredients 3

1 cup Frozen desserts, ice cream, vanilla
2 large egg yolks
2 tablespoons Sugars, granulated

Steps:

  • Preheat the oven to 325°F. In a microwave-safe bowl, heat the ice cream in 20 second intervals, stirring between, until melted. Let the ice cream cool for 5 minutes. Whisk in egg yolks one at a time until the mixture is smooth and consistent. Pour evenly into 2 oven-safe ramekins.
  • Move the ramekins to a baking dish with a high rim. Pour boiling water into the baking dish until half-way up each ramekin. Bake for 40-50 minutes or until set but still jiggly in the center. Allow to cool completely, then wrap with plastic wrap and transfer to the fridge for 2 hours or up to 3 days.
  • When ready to serve, let the ramekins come to room temperature for 30 minutes, then sprinkle 1 tablespoon of sugar over each creme brulee. If you have a kitchen blow torch, torch the sugar until golden and bubbly. If you don't, broil on the top rack of the oven at 500°F for 2-3 minutes, watching to make sure they don't burn. Serve immediately.

Nutrition Facts : Calories 181 calories, Carbohydrate 28.1 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 52.8 mg, Sugar 26.5 g

CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

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