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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 cups Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract
10 whole Egg Yolks
3/4 cups Sugar
6 Tablespoons Superfine (Baker's) Sugar (Process sugar in blender or food processor, if you do not have the superfine sugar on hand)
Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat. (If using vanilla bean, split and scrape out seeds first)
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch* to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!
If you do not have a torch broil them in oven as close to broiler as you can.
Serves 6
Adapated from Pioneer Woman
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Pioneer Woman Cream Brulee
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
4 cups Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract
10 whole Egg Yolks
3/4 cups Sugar
6 Tablespoons Superfine (Baker's) Sugar (Process sugar in blender or food processor, if you do not have the superfine sugar on hand)
Preheat oven to 325 degrees.
Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat. (If using vanilla bean, split and scrape out seeds first)
Whip egg yolks with the sugar until pale yellow and thick.
Strain cream using a fine mesh strainer.
Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.
To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch* to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.
Serve immediately!
If you do not have a torch broil them in oven as close to broiler as you can.
Serves 6
Adapated from Pioneer Woman
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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