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Creamy Crme Brle Cookbook

Discover Delicious Crme Brle Recipes That You Can Whip Up at Home!

by Will C.

2021 Will C, All Rights Reserved.

Copyright Page

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Table of Contents

Introduction

Want to impress people with a delicious and elegant French dessert? If so, this book is for you!

Filled with a variety of different recipes, this book has all kinds of delicious combinations that will satisfy almost any flavor profile. With simple ingredients and easy-to-follow instructions, even the most amateur baker can produce gorgeous-looking Crme Brle desserts! So what are you waiting for? Lets begin!

1) Classic Crme Brle

A classic Crme Brle recipe with a crispy, caramelized sugar topping

Makes: 4 servings

Prep: 30 mins

Cook: 25 mins

Ingredients:

• 2 cups heavy cream
• 5 egg yolks
• 1 tbsp. vanilla extract
• 11 tbsp. sugar

Directions:

Preheat oven to 325F.

In a saucepan over med-high heat, add the cream by heating it until its almost simmering.

In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until the yolks get a bit thick.

Slowly whisk the cream into the yolk mixture. Stir in the vanilla.

Pour mixture through a strainer into any container with a spout). Divide evenly among the four ramekins.

Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that it comes halfway up the ramekins. Bake for 20-25 mins.

Remove the pan from the oven. Let the ramekins cool for 1 hour. Then cover with plastic & refrigerate until cold, at least 2 hours, and up to overnight.

About 10 mins before serving the Crme brule, pull the custards out of the refrigerator.

To caramelize them under your broiler, preheat it and set the top rack in the upper two-thirds of the oven.

Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards, using about 2 tbsp per ramekin.

If using a butane torch, carefully turn the flame directly onto the sugar. Broil or torch until the sugar turns brown, approximately 3 mins. Remove.

Let cool for before serving.

2) Chocolate Crme Brle

A classic with a twist! Delicious and creamy Crme Brle with chocolate!

Makes: 4 servings

Prep: 30 mins

Cook: 25 mins

Ingredients:

• 2 cups heavy cream
• 5 egg yolks
• cup bittersweet chocolate, chopped
• 1 tbsp. vanilla extract
• 11 tbsp. sugar

Directions:

Preheat oven to 325F.

In a saucepan over med-high heat, add the cream by heating it until its almost simmering.

In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until the yolks get a bit thick.

Once the cream is done, add in the chocolate.

Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir in the vanilla.

Pour mixture through a strainer into any container with a spout). Divide evenly among the four ramekins.

Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that it comes halfway up the ramekins. Bake for 20-25 mins.

Remove the pan from the oven. Let the ramekins cool for 1 hour. Then cover with plastic & refrigerate until cold, at least 2 hours, and up to overnight.

About 10 mins before serving the Crme brule, pull the custards out of the refrigerator.

To caramelize them under your broiler, preheat it and set the top rack in the upper two-thirds of the oven.

Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards, using about 2 tbsp per ramekin.

If using a butane torch, carefully turn the flame directly onto the sugar. Broil or torch until the sugar turns brown, approximately 3 mins. Remove.

Let cool for before serving.

3) Strawberry Crme Brle

Crme Brle with bits of strawberry pieces

Makes: 4 servings

Prep: 30 mins

Cook: 25 mins

Ingredients:

• 2 cups heavy cream
• 5 egg yolks
• 1 cup small fresh strawberries, hulled and halved
• 1 tbsp. vanilla extract
• 11 tbsp. sugar

Directions:

Preheat oven to 325F.

In a saucepan over med-high heat, add the cream by heating it until its almost simmering.

In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until the yolks get a bit thick.

Slowly whisk the cream into the yolk mixture. Stir in the vanilla.

Pour mixture through a strainer into any container with a spout). Divide evenly among the four ramekins. Divide chopped strawberries between ramekins.

Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that it comes halfway up the ramekins. Bake for 20-25 mins.

Remove the pan from the oven. Let the ramekins cool for 1 hour. Then cover with plastic & refrigerate until cold, at least 2 hours, and up to overnight.

About 10 mins before serving the Crme brule, pull the custards out of the refrigerator.

To caramelize them under your broiler, preheat it and set the top rack in the upper two-thirds of the oven.

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