Post by Skylar Jackson on Sept 22, 2013 17:31:20 GMT -5
While some people prefer eating breakfast, I enjoy eating desserts. Although, I will eat any type of desssert French deserts seem to be my favorite. Crème brûlée happens to be my favorite French dessert of all time.
History of Crème Brûlée (en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e)
On this website you will find out the history of crème brûlée. The earliest reference of crème brûlée that we know of was featured in Francois Massialot's 1691 cookbook. In the early 18th century, crème brûlée was known as "burnt cream." England, Spain and France all claim to have created the first version of crème brlûée, but because of how popular the dessert is it is hard to trace the origins of crème brûlée.
Recipe and Directions for Making Crème Brûlée (http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html)
You will need the following
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions:Preheat the oven to 325 degrees 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.
Torching Your Dessert (http://topics.wisegeek.com/topics.htm?creme-brulee-torch#)
On this website you will find out the perfect way to torch your desert. Torching is a very important part of making crème brûlée. The torching of the dessert is like the cherry on top of a sundae. Without torching the dessert would be incomplete! To torch the correct way check out this wonderful and detailed website.
Different Types of Crème Brûlée (http://www.epicurious.com/tools/searchresults?search=creme+brulee+flavors)
On this website you will find the many different types of crème brûlée that you can make. I find this very interesting because not only can you enjoy the original flavor, but you can make it will a lot of other different flavors.
History of Crème Brûlée (en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e)
On this website you will find out the history of crème brûlée. The earliest reference of crème brûlée that we know of was featured in Francois Massialot's 1691 cookbook. In the early 18th century, crème brûlée was known as "burnt cream." England, Spain and France all claim to have created the first version of crème brlûée, but because of how popular the dessert is it is hard to trace the origins of crème brûlée.
Recipe and Directions for Making Crème Brûlée (http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html)
You will need the following
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions:Preheat the oven to 325 degrees 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.
Torching Your Dessert (http://topics.wisegeek.com/topics.htm?creme-brulee-torch#)
On this website you will find out the perfect way to torch your desert. Torching is a very important part of making crème brûlée. The torching of the dessert is like the cherry on top of a sundae. Without torching the dessert would be incomplete! To torch the correct way check out this wonderful and detailed website.
Different Types of Crème Brûlée (http://www.epicurious.com/tools/searchresults?search=creme+brulee+flavors)
On this website you will find the many different types of crème brûlée that you can make. I find this very interesting because not only can you enjoy the original flavor, but you can make it will a lot of other different flavors.
