Creme Brulee - BBQ Central

Go Back   BBQ Central > Recipes > Appetizers, Sides and Desserts
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-05-2007, 10:14 AM   #1
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Creme Brulee

Got a "Bonjour" Creme Brulee Set yesterday. Figured I would give it a shot.

1 cup heavy cream
2 tablespoons plus 1/3 cup sugar (I used turbano)
2 extra large egg yolks
1/2 teaspoon vanilla extract

Preheat oven to 300*. Prepare some boiling water.

In a sauce pan over medium heat, combine cream and 2 tbsp sugar. Cook stirring occasionally until small bubbles appear around edges of pan aprox 5-6 minutes. Set asside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks a little at a time tempering the yolks continuously until well blended. Divide mixture among 4 - 4oz ramekins.

Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to 1/2 way up the ramekins. Cover loosley with aluminum foil. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle remaining sugar evenly over top of cooled custards. Torch the top of the ramekins melting the sugar until it becomes golden brown and bubbly.

Can be served with fresh berries or cut up fruit.

__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 02-05-2007, 10:16 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Oh man...that looks great...
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-05-2007, 10:40 AM   #3
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
When are you torching them?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-05-2007, 10:59 AM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
You even foil Creme Burlee?!?!?!?!?!?!?!

Not trying to start anything here, but I have never foiled creme burlee. And none of the recipes or books I have mention it.

Helpfull hint: put a kitchen hand towel in the bottom of you water bath to keep the rameking from sliding around.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-05-2007, 03:14 PM   #5
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Quote:
Originally Posted by Nick Prochilo
When are you torching them?
After dinner tonight.

As far as the foil thing, thats what it said to do. I typed it exactly as it was printed.

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 02-05-2007, 03:36 PM   #6
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Finney
You even foil Creme Burlee?!?!?!?!?!?!?!

Not trying to start anything here, but I have never foiled creme burlee. And none of the recipes or books I have mention it.
I just spit Pepsi out of my mouth, now that's funny I don't care who you are!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-05-2007, 03:39 PM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
That's what I figured but I haven't ever foiled while making it. I don't ever remember seeing to do it in a recipe.

You'll enjoy making and eating your creations. Find some good recipes and you'll be making them as good as any you'll find in better restaurants.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-05-2007, 06:36 PM   #8
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
nice very very nice/

mmmm creme brulee rocks/

You can substitute the turbano sugar for a hazelnut vanilla sugar and it is amazing too.
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×