Creme Brulee. Does anyone have an easy recipe?

libra29, May 12, 2:33am
It looks awfully difficult to make but tastes so yummy

cookessentials, May 12, 3:06am
Here you go. its not as hard as you think. You can always do cream catalan which is from Spain and more simple again. I have a recipe of you would like it.

800ml cream
1 vanilla bean, split, scraped
10 egg yolks
1/2 cup caster sugar
1/2 cup caster sugar, extra

Combine cream and vanilla bean in a medium saucepan and bring just to a boil. Leave to infuse 15 minutes.

Meanwhile lightly beat egg yolks and sugar together until well combined. Strain infused cream over yolk mixture and whisk briefly to blend.

Return cream and egg mixture to same cleaned saucepan and stir over very low heat until custard thickens enough to coat the back of a spoon. Pour into eight ½ cup ramekins and refrigerate, covered, about 4 hours or until set.

Just before serving remove from fridge and sprinkle surface of each brulee evenly with caster sugar. Using a blow-torch, caremelise the tops.
Allow to cool 5 minutes and serve, or leave, uncovered and un-refrigerated in a cool place no more than 4 hours or until ready to serve (refrigerating at this point will encourage the crisp caramel layer to melt).

cookessentials, May 12, 3:08am
From the recipe section on our website

Creme Catalan
Creme Catalan originates from Catalonia Spain and is similar to the French Creme Brulee', the difference between the two is that creme Catalan is not as rich as a brulee' and is not cooked in a water bath as is the brulee'.
Cook's blow torches are available in our online catalogue or pop under the grill to get that delicious crispy topping!
2 cups (500ml ) milk
1 cinnamon stick
Rind of 1 lemon
1 teaspoon Vanilla Essence
4 medium egg yolks
1 tbsp cornflour
1 cup (250ml) sugar
In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the milk aside. In a bowl, whisk the egg yolks together with the cornflour and 3/4 cup of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously. Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours. Immediately before serving, if you don't have a cook's blowtorch, preheat the grill and scatter the remaining sugar evenly over each serving. Place the dishes under the grill until the sugar topping begins to caramelize. Remove from the grill and serve.

cookessentials, May 19, 1:57am
libra, did you get to try one of these?

noelee, Oct 15, 3:45pm
In one of Jo Seagers recipe books she has a easy recipe for
Creme Brulee make or buyready made custard pour into ramekins and place into the freezer. Put 1 cup of sugar and 1/2 cup water into a pot heat slowly swirl around until the sugar dissolves then boil rapidly until the mix caramelises - changes colour. Pour over the frozen custard place into the fridge till ready to serve.