Crème Brûlée

Crème Brûlée is a favorite dessert! 

Creme Brûlée

When I first started my blog, with the  help and encouragement of my darling daughter, back in 2011, I posted this favorite recipe, and I'd like to share again.  It really is so good, and perfect for Valentine's Day.  

Several years ago, some dear friends of mine gifted me this beautiful tea set that came with six teacups, the creamer and sugar and  tea bag caddies.  Isn't it perfect for Valentine's Day?

The teacup is shaped so beautifully.

My ever faithful lady head vase is being used to root some grape ivy right now, and I stuck a faux rose in to brighten her up.

My friend, Marla, hand stitched two of these too- pretty-to-use coasters for me last year.

Yield: The recipe states 6, but I get 11-12, and even when making half a recipe, I get 5

Author: Made by Kitty but recipe is from Tyler Florence

Creme Brûlée 

This recipe is simply the best, and people that try it are so impressed by it.

Ingredients

• 9 egg yolks
• 3/4 cup superfine white sugar (I just use regular sugar)
• 1 quart heavy cream
• 1 vanilla bean (I use 1 tablespoon of vanilla bean paste when I don't have a vanilla bean, or vanilla extract)

Instructions

1. Preheat oven to 325 degrees.
2. In a large bowl cream together the egg yolks and sugar with a whisk until  the mixture is pale yellow and thick. ( I use my mixer to do this.)
3. Pour cream into a medium saucepan over low heat.  Using a paring knife, split the vanilla bean down the middle, scrap out the seeds and add them to saucepan (or add the vanilla bean paste at this time).
4. Bring cream to a brief simmer, do not boil or it will overflow.  Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture.  Do not add cream too quickly or the eggs will cook.
5. Divide custard into ramekins, about 3/4 full. Place ramekins into a roasting pan or large cake pan, and fill pan with enough hot water to come halfway up the sides of the ramekins.
6. Bake until the creme brûlée is set, but still a little wiggly in the center, about 40 minutes.  You may want to cover loosely with foil to prevent browning.  Remove from oven and cool to room temperature.  Transfer the ramekins to the refrigerator and chill for 2 hours. 
7. Right before serving, sprinkle each with 1 tablespoon sugar.  Hold a kitchen torch 2 inches above the surface to brown the sugar to form a crust.  Garnish with fresh fruit, if desired.  Serve at once.

Notes:

You can also put the sugared creme brûlées under the broiler and watch very carefully.

I keep these creme brûlées, covered, in my fridge for several days, and they are still wonderful. Just remember to torch them just before serving.

Created using The Recipes Generator

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Pumpkin Creme Brulee

 

Pumpkin Creme Brulee and some Pumpkin Chai Tea are my teatime treats for today.  I have plenty to share, if you'd like to stop by!  My late beloved mom gave me the battery operated candles that are timed for 5 hours.  The candle holder on the left was made by my late great grandfather. 

 

My pumpkin tea set is one that I love bringing out in the Fall.

This teacup which is called Roland, by Johnson Brothers is a very old pattern, and it goes with so many things.  The intricate detailing doesn't show up  in pictures.

This old sweater clad pumpkin was a creation from several years ago, as was the shabby pumpkin pillow on my sofa. 

Yield: 8

Author: Kitty

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Pumpkin Creme Brulee

This is a yummy, creamy, slightly spicy creme brulee. I checked several recipes and put together one of my own. I hope you try it!

Ingredients

• 3/4 cups heavy whipping cream
• 3 large whole eggs
• 1/2 cup brown sugar (plus extra for caramelizing)
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 300 degrees.
2. In a medium bowl, whisk together 3 whole eggs and 1/2 cup brown sugar until well blended.
3. Heat 1 and 3/4 cups heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching. Little bubbles will appear around the edge of the sauce pan.
4. Slowly add hot cream to the egg/sugar mixture, while whisking.
5. Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.  I used my 8 cup Pyrex mixing bowl. 
6. Whisk in 1 cup pumpkin puree and the spices.
7. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
8. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
9. Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.  When ready to caramelize, sprinkle the surface with about 1-2 teaspoons of sugar, and then torch. 
   

Notes:

 The creme brulees keep covered in the fridge for several days, but torch the tops right before serving.

Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing at these lovely parties:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

 Meal Plan Monday