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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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cr me brulee

Crème Brulee

By: Dazjon Hixon

Ayodele Mason

and

Tamara Pierre

what is it
What Is It?
  • Crème Brulee is acustardthathasbeen sprinkled with sugar and placed under abroileruntilabrowncrustformsontop.
  • In English it literally means: Burnt Cream
history
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. “
different types
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
make it yourself
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
directions
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.
works cited
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
works cited continued
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/