CRÈME BRULEE (WITH VARIATIONS)

By pbaumgartner

Ingredients

• 2 c. whipping cream
• 5 egg yolks
• 1/2 c. sugar
• 1 Tbs. vanilla extract
• 1/2 c. brown sugar

Details

Servings 6
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Combine first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Pour evenly into 6-8 round individual baking dishes; place dishes in a large roasting pan. Add hot water to pan to depth of 1/2 inch.
Bake at 275º for 45-50 minutes or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
Sprinkle about 1 1/2 Tbs. brown sugar evenly over each custard. Broil or torch until sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish, if desired.

Almond Crème Brulee:
Reduce vanilla to 1 tsp.; add 1 additional egg yolk, 1 Tbs. amond liqueur, and 1/4 cup chopped toasted almonds to custard mixture. Proceed as directed in basic recipe, baking 1 hour.

Coconut Crème Brulee:
Omit vanilla; add 3 additional egg yolks and 8 oz. coconut milk and 1 tsp. coconut rum. (This will fill more dishes than basic recipe.) Proceed as directed in basic recipe.

Chocolate Crème Brulee:
Combine 4 (1 oz.) squares semisweet chocolate and 1/2 cup whipping cream from basic recipe in small heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe, baking 55 minutes. For a Chocolate-Raspberry version, place 8-10 fresh raspberries in each baking dish first, and increase baking time to 1 hour and 5 minutes.
Double Raspberry Crème Brulee:
Reduce vanilla to 1 tsp.; add 1 additional egg yolk and 1 1/2 Tbs. raspberry liqueur to custard mixture. Place 8-10 fresh raspberries in each baking dish first. Bake 45-50 minutes.

Eggnog Crème Brulee:
Add 3 Tbs. brandy and 1/2 tsp. grated nutmeg to basic recipe. Add 1/2 tsp. additional nutmeg to brown sugar before broiling/torching.

Key Lime Crème Brulee:
Reduce vanilla to 1 tsp.; add 1 additional egg yolk and 2 Tbs. Key lime juice. Proceed as directed in basic recipe.

Pumpkin Crème Brulee:
Reduce vanilla to 1 tsp.; add 1 additional egg yolk, 1/2 tsp. grated nutmeg, 1/2 tsp. cinnamon, and 1/2 cup solid pack pumpkin. Proceed as directed in basic recipe.

White Chocolate Macadamia Nut Crème Brulee:
Combine 4 oz. white chocolate and 1/2 cup whipping cream from basic recipe in a heavy saucepan; cook over low heat, stirring constantly until chocolate melts. Add remaining 1
1/2 cups whipping cream; reduce vanilla to 1 tsp. Proceed as directed in basic recipe. Place 1 Tbs. chopped macadamia nuts, toasted in each dish before filling. Bake 1 hour and 10 minutes.