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creme brulee recipes, please?

eLizard Feb 6, 2012 10:42 AM

I have been living like a savage until yesterday....when i got a kitchen torch. the difference in my s'mores cupcakes is pretty noticeable. and it's far less nerve wracking (and dangerous) than running them under the broiler. the flavor is better, too. more like toasted marshmallow.
the cupcakes have a graham cracker crust (i sprinkled a few mini chocolate chips on the crust after they came out of the oven) and are filled with the 7 minute icing that is toasted on top.
the torched ones are the ones on the left....

anyone have a tried and true classic creme brulee recipe?

 
 
  1. w
    wyogal Feb 6, 2012 10:49 AM

    I just go to a cookbook on the shelf or google. ( http://www.foodnetwork.com/recipes/al... ) I think the basic recipe is pretty standard. I've incorporated white chocolate and orange zest. I steep the cream in the orange zest. Everything is strained before putting into ramekins.
    Lavender is also lovely, same idea, steep the flavor in the cream, as one does with the vanilla bean in the aformentioned AB recipe. Basically, whatever flavor component you choose gets steeped in the cream.
    Have fun!

    4 Replies
    1. re: wyogal
      eLizard Feb 6, 2012 11:08 AM

      stupid question. are there vanilla creme brulee recipes that don't use vanilla beans? or is that just dreadful? I've had much luck replacing the beans in most recipes (especially ice cream recipes) with extract....

      1. re: eLizard
        w
        wyogal Feb 6, 2012 11:17 AM

        some would say it's dreadful. But, I've never used beans outside of cooking school I use vanilla extract. The real extract. Some folks use the artificial and claim people can't tell the difference.

        1. re: wyogal
          eLizard Feb 6, 2012 11:19 AM

          oh! so you don't use beans in your creme brulee? how would you sub for beans in the ab recipe? tia!

          1. re: eLizard
            w
            wyogal Feb 6, 2012 11:21 AM

            with extract. and no, I don't really measure. Maybe a teaspoon and a half, or so...

    2. gingershelley Feb 6, 2012 11:14 AM

      Your S'more cupcakes look great...

      Try making 'lemon meringue pie' cupcakes with your torch - a nice lemon cake, and then from the bottom after cooling, pipe a couple of teaspoons of lemon curd into the center, then do the meringue on top, sprinkle with a little sugar, and torch. Delish!

      As to your question about replacing vanilla beans with extract, yes you can, but the flavor is not quite a complex. I also like the look of the little seeds. Vanilla beans are very reasonably priced if you purchase online. About 1/4 of what they cost in a grocery store, or less!

      Use the search function here and you can find a thread with a discussion of various sites that sell them, and what people liked about different ones.

      1 Reply
      1. re: gingershelley
        eLizard Feb 6, 2012 11:15 AM

        I have made lemon meringue cupcakes without the torch. looking forward to trying with. usually wait until i have a ton of lemons.... except i do vanilla cake, and then i pipe the curd in from the top. never thought to throw sugar on the meringue... must try next time! thanks....

        and thanks so much for the vanilla suggestions...

      2. h
        hollymayberry Feb 6, 2012 12:05 PM

        1 qt. heavy cream
        5 egg yolks
        1 whole egg
        1 cup sugar

        scald cream and 1/2 cup of sugar
        beat eggs and remaining 1/2 cup sugar just to combine
        temper in hot cream

        baked in water bath at 280 F for approximately 40 mins or until set

        I usually use vanilla bean, but if I were just baking them at home I would just use a good extract (for cost purposes). add your vanilla extract to the tempered mix before baking. About 2tsp extract is the equivalent one bean.

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