Recipe: A Crème Brûlée or Two

As with our previous Joe and Frankie video, the intent of this recipe is to show how kids can take part in pretty sophisticated recipes with a little adult guidance, and the results are so worth it! Getting them to try it, on the other hand, is where you’re on your own. More for you, we suppose.

Basic Crème Brûlée

Ingredients:

2 qt.           Heavy cream
7 oz.           Sugar
1 each        Vanilla bean, split
4 each        Eggs
12 each      Egg yolks
pinch of salt

and any additional flavorings…

Method:

Place cream, sugar, vanilla bean, and salt to boil.
Add in flavorings, allow to cool slightly, and temper into eggs.
Pour into molds, place into hotel pan, and fill ¾ the way up the molds with hot water.
Place into 325-degree oven for approx. 45 min. cool and place into cooler.

Pumpkin Crème Brûlée

(Yield: Approximately 24 crème brulee)

Ingredients:

4 cups         Sugar
1 ½  qt.       Half and Half
14 each       Eggs
6 each         Yolks
2 Tbsp.       Vanilla
1 can           Pumpkin (15 ounce can)

Method:

Bring the half and half & half the sugar to the boil.
Combine the eggs, yolks, pumpkin, vanilla and the rest of the sugar.
Pour the boiling liquid into the sugar mix gradually while stirring briskly.
Pour into molds and bake in a conventional oven at 325-degrees until set.
Cool, wrap and refrigerate.

Chocolate Crème Brûlée

Ingredients:

Small batch:    (Large Batch)
2 cups               (8 quarts)         Heavy cream
4 ounces           (4 lbs.)              Semisweet chocolate, chopped
1 teaspoon        (6 Tbsp)           Instant espresso powder or coffee powder
6 large               (96 Large)       Egg yolks
3 Tbsp               (6 cups)           Sugar

Method:

Position rack in center of oven and preheat to 325°F.
Arrange six 3/4-cup custard cups.
Combine whipping cream, chopped semisweet chocolate and instant espresso powder in heavy medium saucepan.
Bring almost to simmer over medium heat, whisking until chocolate melts and mixture is smooth.
Whisk egg yolks and sugar in large bowl to blend.
Gradually whisk in hot cream mixture.

Divide custard equally among cups.
Pour enough hot water into pan to come halfway up sides of cups.
Bake custards until just set around edges but still soft in center, about 25 minutes.
Remove cups from water. Refrigerate uncovered until cold, at least 2 hours.
(Can be made 1 day ahead. Cover and keep refrigerated.)
Suggested topping – homemade whipped cream, can be flavored