Anyone have the CI creme brulee recipe?

[Soushi]

I guess it appeared in 1999 and in one of their cookbooks. I love creme brulee and supposedly this is the ultimate recipe.

[chefjon]

I think the one you're referring to is in the CL 2002 Annual(pg. 44). I've made this several times and it really is good.


Vanilla Bean Creme Brulee

4 large egg yolks
1 tsp. granulated sugar
1/8 tsp. salt
2 cups 2% reduced-fat milk
1(3 inch) piece vanilla bean, split(I used a whole bean)
lengthwise, or 1 tsp. vanilla extract
3 Tbs. granulated sugar
3/4 cup non-fat dry milk
1/4 cup packed light brown sugar
1 1/2 tsp. water

1. Preheat oven to 300 degrees.
2. Combine the first 3 ingredients in a meduim saucepan. Scrape seeds from vanilla bean; add seeds, bean, 3 Tbs. granulated sugar, and dry milk to pan. Heat mixture over medium heat to 180 degrees or until tiny bubbles form around the edge(do not boil), stirring occasionally with a whisk. Discard bean.
3. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly among 6(4 oz.) ramekins or custard cups. Place ramekins in a 13 x 9 inch baking pan; add hot water to a depth of 1 inch. Bake at 300 degrees for one hour or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
5. Combine brown sugar and water in a 1 cup glass measure. Microwave at HIGH for 30 seconds; stir until sugar dissolves. Microwave at HIGH 60 seconds; pour evenly over desserts, quickly tipping ramekins to coat tops of brulees.(There will be a thin layer of melted sugar). Let harden. Yield: 6 servings.

CALORIES 185;FAT 5.2g(sat 2.1g, mono 1.8g, poly 0.5g); PROTEIN 10g;CARB24.7g; FIBER 0g; CHOL 155mg; IRON 0.6mg; SODIUM 177mg; CALC 309mg


I have tried another CL Creme Brulee recipe, mistaking it for this one. It called for a cooking time of 25 minutes. No good. This is the correct recipe.

[Soushi]

I' anxious to try it.

[golden1225]

This is my DH's signature dish! He makes it for every family gathering and lots of special occasions - everone loves it. I honestly can't say I've ever had better. Last Christmas we served it with the sugared cranberries and some mint leaves as garnish - it was so pretty, and the tartness of the cranberries went perfectly with the rich custard.
ENJOY!!!!!
:D

[sneezles]

Soushi,
Your title has CI not CL so was this the one you were looking for?

Perfecting Créme Brûlée

Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
The Problem: A majority of crème brûlées, as simple as they are, suffer from a leaden, bland custard topped by either a paltry or heavy, unwieldy sugar crust.

The Goal: A proper crème brulee-a crackle-crisp, bittersweet sugar crust over a chilly custard with balanced egginess, creaminess, and sweetness.

The Solution: Use 12 egg yolks for the best texture, forget scalding the heavy cream (it overcooks the delicate custard), bake until barely set, and use turbinado sugar for the perfect, crackly crust.


Classic Créme Brûlée

Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 teaspoons of extract, whisked into the yolks in step 4, can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with a dial-face thermometer. For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.
Serves 8
4 cups heavy cream chilled
2/3 cup granulated sugar
pinch table salt
1 vanilla bean halved lengthwise
12 large egg yolks
8 - 12 teaspoons turbinado or Demerara sugar






1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.

2. Combine 2 cups cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

3. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.

4. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

5. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time.

6. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

7. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

[chefjon]

OMG Sneezles. I thought it was a lower cap L. I'll bet yours is the right recipe(although the CL recipe is a good one).

[Soushi]

I meant the Cook's Illustrated recipe. Thank you.

[golden1225]

Ooops! I was also referring to the Cook's Illustrated recipe. I'll go and put it in MC and then send to you. That's the one my hubby makes. You'll love it!
;)

[golden1225]

Here it is - in its glory!!


* Exported from MasterCook *

Classic Creme Brulee

Recipe By :Dawn Tanagihara
Serving Size : 8
Categories : Desserts - Other

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups heavy cream -- chilled
2/3 cup granulated sugar
pinch salt
1 vanilla bean -- split
12 egg yolks, large
10 teaspoons Demerara sugar (or Turbinado)

Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Combine 2 cups cream, sugar and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to a boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4- to 5-ounce ramekins (or shallow fluted dishes) on towel. Bring kettle or large saucepan of water to boil over high heat.

After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30 to 35 minutes (25 to 30 minutes for shallow fluted dishes). Begin checking temperature about 5 mintues before recommended time.

Transfer ramekins to wire rack; cool to room temperature; about 2 hours.
Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon turbinado sugar (1 1/2 tsp for fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes (but no longer); serve.

Source:
"Cook's Illustrated, Nov/Dec 2001"
Copyright:
"2001"
Ratings : Fantastic - Make Again!

NOTES : 1/20/2002 - Kevin claimed this the BEST and DEFINITIVE
creme brulee recipe. No more hunting. :-)