Paul Bocuses Creme Brulee Recipes

PAUL BOCUSE'S CREME BRULEE

Steps:

• Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
• Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, them remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
• Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
• Notes: To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.

CREME BRULEE FOR TWO

Steps:

• Preheat oven to 300 degrees.
• Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
• Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
• Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
• Pour into two creme brulee ramekins.
• Place ramekins in a baking dish with edges taller than the ramekins.
• Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
• Bake for 40 minutes.
• Carefully remove from oven and let cool.
• Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
• When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.

PAUL BOCUSE'S CREME BRULEE

Steps:

• 1. Preheat the oven to 275ºF. In a medium bowl, whisk the egg yolks with half of the granulated sugar. In a small saucepan, warm the cream with the vanilla scrapings and the remaining granulated sugar until steaming. Gradually whisk the hot cream into the egg yolks until blended. Strain the custard and pour it into 5-ounce ramekins or shallow gratin dishes.
• 2. Set the ramekins in a small baking dish and add enough hot tap water to the dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 15 minutes, or until just set. Let cool in the water bath for 10 minutes, then remove and let cool completely. Cover and refrigerate for at least 4 hours or overnight.
• 3. Preheat the broiler. Sift a thin even layer of the air-dried brown sugar over each custard. Broil 1 ramekin at a time as close as possible to the heat source, until the sugar melts, forming a caramelized crust. Serve immediately.
• 4. To air dry brown sugar, sift it onto a plate and leave it out, uncovered, for 1 day. If it's humid, the sifted sugar can also be dried in a 250ºF oven for 20 minutes.

BAILEY'S CREME BRULEE

Steps:

• Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
• Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
• When combined, add a bit more, and so on until warmed through.
• When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
• Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
• Remove from water bath and refrigerate at least 4 hours or overnight.
• To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.

CREME BRULEE PIE

Steps:

• If using Duce De Leche Sauce prepare it and pour into pie crust.
• Beat cornstarch and cream in heavy saucepan until cornstarch is dissolved.
• Stir in sweetened condensed milk and egg yolks.
• Continue stirring until thick and bubbly.
• Remove from heat and stir in butter and vanilla.
• Pour Creme Brulee into prepared pastry shell and chill for two hours or more.
• Spread sugar over pie and brown in broiler for 5-10 minutes--keep an eye on it so it doesn't burn.
• Refrigerate leftovers.

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

CREME BRULEE

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.