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Crème Brulee

Crème Brulee . By: Dazjon Hixon Ayodele Mason and Tamara Pierre . What Is It?. Crème Brulee is a custard that has been sprinkled with sugar and placed under a broiler until a brown crust forms on top. In English it literally means: Burnt Cream. History.

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Crème Brulee

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  1. Crème Brulee By: Dazjon Hixon Ayodele Mason and Tamara Pierre

  2. What Is It? • Crème Brulee is acustardthathasbeen sprinkled with sugar and placed under abroileruntilabrowncrustformsontop. • In English it literally means: Burnt Cream

  3. History • “The name is French, but the origins are not perfectly clear [...] Culinary experts generally agree that Crème Brulee originated in England. They also agree recipes for this dessert vary according to time and place. “

  4. Different Types • Lemon Rosemary Crème Brûlée • White Chocolate Crème Brûlée • Rhubarb and Rosemary Crème Brûlée • Lavender Crème Brûlée • Of course there are many more different types. These just happen to be some of the most famous Crème Brûlées

  5. Lemon Rosemary Crème Brûlée

  6. White Chocolate Crème Brûlée

  7. Lavender Crème Brûlée

  8. Rhubarb and Rosemary Crème Brûlée

  9. Make It Yourself • Prep Time: 10 Minutes • Cook Time: 30 Minutes • Ready In: 2 Hours and 40 Minutes You Will Need…. • 6 egg yolks • 6 tablespoons white sugar, divided • 1/2 teaspoon vanilla extract • 2 1/2 cups heavy cream • 2 tablespoons brown sugar

  10. Directions • Preheat oven to 300 degrees F (150 degrees C). • Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy. • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined. • Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish. • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight. • Preheat oven to broil. • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. • Remove from heat and allow to cool. Refrigerate until custard is set again.

  11. Works Cited • French Flag – • http://www.google.com/imgres?hl=en&biw=1138&bih=530&gbv=2&tbm=isch&tbnid=zNYMWp_QK5l1xM:&imgrefurl=http://graafix.blogspot.com/2011/05/wallpapers-flag-of-france.html&docid=q3pPY8RlA5ci6M&imgurl=http://4.bp.blogspot.com/-3kld5yxU_Ys/TchsB1SahqI/AAAAAAAAAww/SKiHb2Ak1Kg/s1600/Wallpapers%252BFlag%252Bof%252BFrance%252B%252525284%25252529.jpg&w=1280&h=1024&ei=hpdnT62uHMTV0QHk7KinCQ&zoom=1&iact=hc&vpx=849&vpy=184&dur=402&hovh=201&hovw=251&tx=184&ty=132&sig=112361265244953033113&page=1&tbnh=138&tbnw=182&start=0&ndsp=10&ved=1t:429,r:4,s:0 • Crème Brulee History-http://www.foodtimeline.org/foodpuddings.html#brulee • Lemon Rosemary Crème Brulee • http://www.google.com/imgres?hl=en&biw=1138&bih=530&gbv=2&tbm=isch&tbnid=Y-OZirjEXbweEM:&imgrefurl=http://batterandbeat.blogspot.com/2010/05/taking-new-culinary-torch-for-test.html&docid=HqEjM8vdVQ2iQM&imgurl=http://4.bp.blogspot.com/_1KCndzVY0Hc/S_By1xwn46I/AAAAAAAABgY/j7xo28tAarY/s1600/lemon%252520rosemary%252520creme%252520brulee.jpg&w=432&h=289&ei=QZtnT9L0Le250AG-zsz1CA&zoom=1&iact=hc&vpx=118&vpy=233&dur=2133&hovh=184&hovw=275&tx=124&ty=160&sig=112361265244953033113&page=1&tbnh=161&tbnw=230&start=0&ndsp=10&ved=1t:429,r:5,s:0

  12. Works Cited Continued • White Chocolate Crème Brulee • http://www.akitcheninbrooklyn.com/2010/01/sashas-kitchen-white-chocolate-creme.html • Rhubarb and Rosemary Crème Brûlée- • http://tastefoodblog.com/2011/05/18/rosemary-rhubarb-creme-brulee-dessert-recipe/ • Lavender Crème Brulee- • http://whatscookingamerica.net/LavCremeBrulee.htm • Recipe – • http://allrecipes.com/recipe/creme-brulee/

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