Creme Brulee Julia Childs Recipes

JULIA CHILD'S CARAMEL CUSTARD

Steps:

• Preheat the oven to 350 degrees. In a small saucepan, combine 1/2 cup sugar with 1/4 cup water. Bring to a boil over low heat, stirring to dissolve the sugar. Increase the heat to high and cook, without stirring, until the syrup turns a light caramel color. Remove the saucepan from the heat and dip the bottom into cold water to stop the cooking. Pour the caramel into a 4-cup charlotte mold, and tilt so that it covers the bottoms and sides. Let cool.
• In a small saucepan, bring the milk and vanilla to a boil. In a heatproof bowl, beat the eggs, egg yolks and cup sugar until blended. Whisking constantly, pour the hot milk into the egg mixture; let rest for a few minutes, then strain. Pour the custard into the caramel-coated mold.
• Put the mold in a small but deep baking or roasting pan, and add hot water to come about two-thirds up the sides of the mold. Place the pan on the stove over medium heat, and bring the water to a simmer. Transfer the pan to the oven. (The water should stay at a low simmer at all times; do not let it boil or the custard will overcook.) Bake until a knife inserted into the center of the custard comes out clean, 40 to 50 minutes. Keep the custard in the baking pan until the water cools. Remove from the pan to finish cooling. To serve, run the tip of a knife around the top of the custard to loosen it. Invert a serving platter over the mold and quickly turn it over again. Carefully remove the mold.

JULIA CHILD'S VANILLA CUSTARD RECIPE

Steps:

• 1. Heat the milk in a saucepan over a low heat until just simmering then remove from the heat. 2. In a large bowl, using an electric whisk, beat the egg yolks until smooth and then beat in the sugar. Beat until thick and pale. 3. Continue to beat the egg yolk mixture while carefully and very slowly pouring the boiling milk in. Do it in a slow stream to prevent the eggs from scrambling. 4. Beat the mixture until all of the milk has been poured in and the mixture is smooth. 5. Pour the custard back into the saucepan and place it back onto a low heat. 6. Stir continuously until the custard coats the back of your spoon, taking it off the heat before it reaching simmering point. 7. Once the custard coats the back of your spoon, remove from the heat and continue to whisk for a couple more minutes to help the custard cool down. 8. Pour the custard through a sieve and briefly stir through the vanilla extract.

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

CREME BRULEE (JULIA CHILDS)

Steps:

• Preheat oven to 350 degrees.
• Pour cream into saucepan. Add vanilla and orange zest. Bring to simmer. Remove from heat, cover pan and let stand 5 minutes. Whish yolks and sugar until thick, pale yellow. Stir egg mixture by dribbles half a cup at a time into yolk mixture. Pour throug seive. Fill ramekins - 1/4 inch from top. Arrange in baking pan and set in oven. Pour in enoug water to come halfway up the ramekins.
• Bake 30-35 minutes until tops are set but center in soft to touch. Cool briefly then chill thoroughly (minimum 4 hours). Sprinkle with suge and use torch to carmelize.

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
• Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Whisk cream into egg yolk mixture; beat until combined.
• Pour 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. Pour into a shallow heat-proof dish.
• Bake in the preheated oven until custard is set, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
• Turn the oven to broil.
• Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard. Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
• Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.