Comfort Food - Creme Brulee - very very naughtyNorth Cyprus Forums Homepage Join Cyprus44 Board | Already a member? Login
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Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 12:29 | Join or Login to Reply | Message 1 of 16 in Discussion |
| Vanilla Creme Brulée A basic creme brulee recipe. I N G R E D I E N T S 6 large egg yolks 6 tablespoons sugar 1 vanilla bean, split lengthwise 1 1/2 cups whipping cream 6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar). I N S T R U C T I O N S Preheat oven to 325°F. Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. |
cooper
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Joined: 23/10/2007 Posts: 3386
Message Posted: 16/11/2008 12:31 | Join or Login to Reply | Message 2 of 16 in Discussion |
| Naughty but very very nice ! |
Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 12:33 | Join or Login to Reply | Message 3 of 16 in Discussion |
| Two hours before serving: Preheat grill to high temp. Sprinkle 1 teaspoon or more sugar on top of each custard. Place dishes on small baking sheet. Grill or broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours. Bread Pudding... for those winter months... Now here's the clever bit... if you like bread pudding use some one day old brioche and or croissant and break it up into chunks in the ramekins and pour the same liquid mixture over and cook in exactly the same way... How simple is that... |
Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 12:35 | Join or Login to Reply | Message 4 of 16 in Discussion |
| If you can't get a vanilla pod (anyone seen them on sale in Cyprus?) use one teaspoon of good quality Vanilla essence... it works very nearly as well. |
yorkie58
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Joined: 16/09/2008 Posts: 245
Message Posted: 16/11/2008 12:44 | Join or Login to Reply | Message 5 of 16 in Discussion |
| Groucho, I saw vanilla pods in Guido'd deli. |
yorkie58
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Joined: 16/09/2008 Posts: 245
Message Posted: 16/11/2008 12:45 | Join or Login to Reply | Message 6 of 16 in Discussion |
| even in Guido's deli |
Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 12:51 | Join or Login to Reply | Message 7 of 16 in Discussion |
| What sort of lame-brained diet does not include the odd indulgence? The trick with diets is..... "don't do it!" no it's not, it's "don't swallow" no it's not it's definitely "if you really like your food and they bore you you've lost..." If you follow a balanced diet the only sustainable way to lose weight and keep it off is to eat smaller portions.... That's advice from an overweight food lover.... still got to die of something and I can't come back in my next life and eat it all.... |
Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 12:58 | Join or Login to Reply | Message 8 of 16 in Discussion |
| Suzanne I've looked for ages and can never find them.... can you be more precise? |
Notsoboredhw
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Joined: 15/03/2007 Posts: 1254
Message Posted: 16/11/2008 13:04 | Join or Login to Reply | Message 9 of 16 in Discussion |
| I make rhubard creme brulees which are lovely. Just put some cooked rhubard in the bottom of a ramakin and then put your brulee on the top. Sprinkle with either icing sugar or caster sugar and get the blow torch on it. If you want the topping extra crunchy put another layer of sugar and blast it again! Yum! |
Groucho
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Joined: 26/04/2008 Posts: 7993
Message Posted: 16/11/2008 14:04 | Join or Login to Reply | Message 10 of 16 in Discussion |
| Just noticed the remark about burning your fingers Suzanne... how so? Are you using a blowtorch (the TV chefs seem to love 'em). A grill works just as well if you don't have genuine broiler for the purpose... |
Whistler
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Joined: 28/07/2008 Posts: 1332
Message Posted: 16/11/2008 17:06 | Join or Login to Reply | Message 11 of 16 in Discussion |
| I got Vanilla Pods in Marks and Spencer last week. |
Oilman
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Joined: 19/09/2008 Posts: 225
Message Posted: 16/11/2008 17:44 | Join or Login to Reply | Message 12 of 16 in Discussion |
| Ever tried the Bailey's Irish Cream version? Even naughtier and even nicer! |
come_on_aylin
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Joined: 14/06/2008 Posts: 908
Message Posted: 16/11/2008 18:34 | Join or Login to Reply | Message 13 of 16 in Discussion |
| That sounds good, will also try the banana, chocolate and bitter chocolate and caramelised banana varieties too....if I live that long. |
simbas
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![](images/moderator.gif) Joined: 16/07/2007 Posts: 5943
Message Posted: 01/12/2008 14:56 | Join or Login to Reply | Message 15 of 16 in Discussion |
| Hi come on aylin You posted a recipe for Truffles some time ago . It was a brilliant recipe and i've made them time and time again successfully , i printed off the recipe but this morning i could'nt find it , i've looked though the posts but can't find it . Could you post it again please . Many thanks , Simbas |
come_on_aylin
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Joined: 14/06/2008 Posts: 908
Message Posted: 01/12/2008 16:11 | Join or Login to Reply | Message 16 of 16 in Discussion |
| Simbas I've posted it under a new topic so everyone can have a go ;-) |
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