Creme Brulee By Alton Brown Recipes

CREME BRûLéE

Steps:

• Heat oven to 325ºF.
• Combine the cream, vanilla bean pod and its pulp in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, cover, and allow to steep for 15 minutes. Remove the vanilla bean pod and reserve for another use, such as making vanilla sugar.
• In a medium bowl, whisk together 1/2 cup of the vanilla 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 constantly.
• Pour the liquid into 6 (7- to 8-ounce) ramekins. Place the ramekins in 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 brûlée is set, but still trembling in the center, 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours or up to 3 days. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to serving. 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 brûlée to sit for at least 5 minutes before serving.

PERFECT CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

GRAPEFRUIT BRULEE

Steps:

• Special Equipment: Blowtorch
• Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.
• Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

ALTON BROWN'S CREME BRULEE

Steps:

• Preheat the oven to 325ºF.
• 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.

CREME BRULEE BY ALTON BROWN

Steps:

• Preheat the oven to 325*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.
• My Notes: Would recommend waiting overnight to eat. Consistency was firmer. I used regular sugar for the main recipe, and turbinado for the glaze. Made it in coffee mugs and topped with berries in vanilla sugar.
• I've made this recipe for my family twice now and it has been a hit both times. I seem to always end up with extra, making more like 9 instead of six servings, but extras never seem to go to waste. My family later had a creme brulee at a french restraunt in Vegas and said that they were as close as you could come. I highly recommend the vanilla bean but, I don't do the vanilla sugar. I just add a tablespoon of vanilla extract to the sugar and it seems to work just fine. I would recommend this recipe to anyone. You won't regret it.