Creme Brulee for the cooking impaired

[jodyrah]

I don't order creme brulee out. This iexcellent recipe takes more time to clean up than prepare. I use two 4C measuring cups for ease of prep.

IN MICROWAVE, BRING TO A BOIL:

2c 1/2 & 1/2 or heavy cream
1/2C sugar

ADD:

2t. vanilla extract

WHISK IN 2ND MEAS. CUP:

7 yolks (6 if using heavy cream)
pinch of salt

TEMPER CREAM INTO YOLKS

PLACE BRULEE DISHES INTO LARGE PAN

STRIAN CUSTARD INTO DISHES

ADD 1" HOT WATER TO PAN

BAKE 35 min.
REMOVE FROM WATER BATH, COOL TO ROOM TEMP, COVER AND REFRIG.

TO SERVE: top with 1 to 1 1/2 T. light brown or white sugar
CARMELIZE: with a propane torch (broiler will heat up the custard and small kitchen torches take forever). Do this just prior to serving. If you do ahead, and refrig., sugar will melt.

[kcdixiecat]

I love creme brulee and make it occasionally at home...every time I make it I am always surprised at how easy it is to make. Grins..but I still order it out for dessert. It's my favorite dessert.

well..one of the three...it ranks right up there with tiramisu and cheesecake for me.

I bake cheesecakes...never tried tiramisu.

[jodyrah]

KC, Tiramisu is easy as well. I've yet to have one out that is as good as homemade. I make mine in a springform to facilitate cutting. Same thing for tres leches. Much better at home though more effort than the others.

[kcdixiecat]

Can you post the recipe that you usually use for tiramisu?

[jodyrah]

KC, I go by taste so measurements are approximate. Mascarpone is the usual component but I find my "substitute" tastes better. The tiramisu must set up over night.

TIRAMISU

1C espresso or very strong coffee
3 pkgs. lady fingers

BEAT TOGETHER: (mascarpone sustitute)

16 oz cream cheese
1/4 C heavy cream
1/3 C sour cream

ADD:

1/2C confect. sugar (taste, I use a bit more)
1 1/2t. vanilla
2T marsala (taste)

BEAT:

2 egg whites = foamy

ADD:
1/8t. cream of tartar
2-3t. sugar = stiff peaks

FOLD INTO:

1 1/4C heavy cream (whipped)... the 1 1/4C is pre- whipped measure

FOLD ALL INTO:

cream cheese mixture

LAYER (in springform):

lady fingers ( drizzle with less than 1/2 of espresso... a needless syringe works best..you want them wet, but not soaked
1/2 cream cheese mixture (smooth with an angled spatula)
shaved semi sweet chocolate

REPEAT LAYERS. REFRIG. OVER NIGHT.

I'm big into presentation (art degree), so I dust with regular sifted cocoa then lay on a handcut stencil and dust again with double dutch (nearly black cocoa). Gives a tone on tone effect. I also add a few fresh blooms with mint leaves.