Anyone got an awesome crème brulée recipe?
Discussion
best one i have found:
http://www.ffcook.com/pages/Wquestarch40.htm
however, I havent been able to make one that comes close to a proper french one!
http://www.ffcook.com/pages/Wquestarch40.htm
however, I havent been able to make one that comes close to a proper french one!
I often do a cheat version, thats very nice. Not authentic, but its very quick and very nice.
Buy one pot of M&S luxury vanilla custard. They have two types, but the luxury one has a better texture for this.
put fresh rasperries (or blueberries) at the bottom of a ramekin. Pour over the custard leaving 1cm clear at the top.
chill for an hour then sprinkle with an even layer of demerera sugar. Use a cooking blowtorch to caremelise sugar into a brulee topping.
thats it!
Buy one pot of M&S luxury vanilla custard. They have two types, but the luxury one has a better texture for this.
put fresh rasperries (or blueberries) at the bottom of a ramekin. Pour over the custard leaving 1cm clear at the top.
chill for an hour then sprinkle with an even layer of demerera sugar. Use a cooking blowtorch to caremelise sugar into a brulee topping.
thats it!
Edited by Wadeski on Monday 23 February 15:21
G'kar said:
Brake Brothers?
Yeah - that'd go somewhat against our "freshly made" claim!Fidgits said:
best one i have found:
http://www.ffcook.com/pages/Wquestarch40.htm
however, I havent been able to make one that comes close to a proper french one!
I'll give that one a go... thanks!http://www.ffcook.com/pages/Wquestarch40.htm
however, I havent been able to make one that comes close to a proper french one!
Wadeski said:
I often do a cheat version... Buy one pot of M&S luxury vanilla custard
Thank you. However, as I'll be doing it for commercial gain I think buying non-wholesale (i.e. guaranteed stock & delivered) and M&S prices would make it uneconomic. I'll check it out though.Thanks all!
anonymous said:
[redacted]
You can make a kind of 'cream' from cashew nuts which you could use to substitute in the recipe above. Mobile Chicane said:
anonymous said:
[redacted]
You can make a kind of 'cream' from cashew nuts which you could use to substitute in the recipe above. Landlord said:
Zen. said:
but you need cook them in a shallow dish rather than using a ramakin.
Why's that, out of interest?I agree... after visiting france many times and ordering it, they serve in shallow dishes rather than deep.
It's quite rich so you don't want too much... unless your a complete custard addict!
Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.
It's quite rich so you don't want too much... unless your a complete custard addict!
Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.
Maegus said:
I agree... after visiting france many times and ordering it, they serve in shallow dishes rather than deep.
It's quite rich so you don't want too much... unless your a complete custard addict!
Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.
Good call on Marcus - I've always liked his recipes. James Martin's a good one too.It's quite rich so you don't want too much... unless your a complete custard addict!
Have a look on UKTV food or search online using James Martin (he loves cooking desserts) or Marcus Wearing as he's a trained pastry chef by trade.
Cheers again, all!
I don't do mine in trays in the oven, (Don't have receipe with me I'm afraid)
Whisk Cream along with vanilla pod (split) in bowl above pan of water until hot (not boiling).
Remove from over water(remove pod) and pour over egg yolks whisking together.
Return to above water and whisk in sugar, continue until thickens and coats back of spoon.
Pour into dishes (I like a little stewed rhubarb in the bottom) and set in fridge.
Next day cover with Caster sugar and stick under grill to get the crispy top,
Return to fridge to chill prior to serving
Whisk Cream along with vanilla pod (split) in bowl above pan of water until hot (not boiling).
Remove from over water(remove pod) and pour over egg yolks whisking together.
Return to above water and whisk in sugar, continue until thickens and coats back of spoon.
Pour into dishes (I like a little stewed rhubarb in the bottom) and set in fridge.
Next day cover with Caster sugar and stick under grill to get the crispy top,
Return to fridge to chill prior to serving
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