Creme brulee recipe mary berry - Puddings and desserts

Author: Jennifer Winter  

Creme brulee has its origins in England - it was invented at Trinity College, Cambridge, where it was known as Burnt Cream. This classic French dessert takes a refreshing, summer turn with the addition of plump blueberries.

Mary Berry’s Cappuccino Crème Brûlées

Mary Berry’s Cappuccino Crème Brûlées
These incredibly rich and creamy coffee-flavoured variations on the classic brûlée have a more unusual method for creating an extra-crunchy topping. Here, the caster sugar is cooked to a caramel and allowed to set, then broken into shards. These are blitzed to a fine sand in a food processor before being sprinkled onto the custards and melted under the grill.
Yields: 6 servings
Number of ingredients: 7
  • 4 large egg yolks, at room temperature
  • 45g caster sugar
  • ½ tsp vanilla extract
  • 300ml single cream
  • 300ml double cream
  • 2½ tsp instant coffee granules
  • 100g caster sugar
How to cook:
  1. Heat the oven to 170°C/150°C fan/325°F/Gas 3. Put the egg yolks into a large heatproof bowl, add the sugar and vanilla extract, and mix with a wire whisk until thoroughly combined.
  2. Pour both creams into a medium pan and heat until scalding hot. Remove the pan from the heat, add the instant coffee and stir until dissolved. Leave to cool for a couple of minutes, then pour the coffee cream slowly onto the egg yolks, whisking constantly. Strain the custard into a jug, then pour into the buttered ramekins, dividing equally.
  3. Set the ramekins in the roasting tin and pour hot water into the tin to come halfway up the side of the ramekins. Bake in the heated oven for 25–30 minutes until the custards are just set. Remove the ramekins from the roasting tin and leave to cool. Once cold, cover the ramekins with clingfilm and chill overnight, or for up to 2 days.
  4. To make the caramel topping, put the sugar in a stainless-steel pan and add a little water to dampen. Set over a medium heat and stir gently until the sugar has completely melted. Turn up the heat to high and cook, without stirring, until the sugar syrup has turned to a pale straw-coloured caramel. Pour the caramel onto the lined baking sheet and leave until cold and hard.
  5. Break up the caramel into chunks, then blitz in a food processor to make a fine sandy sugar. Sprinkle the caramel sugar evenly over the chilled custards. Place them side by side on a grill pan or baking sheet.
  6. Heat the grill to its highest setting. Slide the pan of ramekins under the grill, as close to the heat as possible, and grill for 4–5 minutes until the sugar has melted and turned to a rich caramel. Be careful not to burn the sugar or leave the ramekins under the grill for too long as you risk re-heating and overcooking the soft-set custard. Cool briefly until the caramel has set, then serve as soon as possible.
Notes: Creme Brulee Recipe Mary Berry, Preheat oven to 350 degrees F (175 degrees C). Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in …

Mary Berry makes Creme Brulee

Cooking legend Mary Berry CBE make the classic dessert Creme Brulee . First shown: 01/05/1979If you would like to license a clip from this video …

Professional Baker Teaches You How To Make CREME

Learn to bake fresh berry crème brûlée tarts with Anna Olson. Click 'SHOW MORE' for recipe instructions. Makes 8 – 4oz individual desserts.INGREDIENTS1 cup f

Blueberry Creme Brulee

Blueberry Creme Brulee
This classic French dessert takes a refreshing, summer turn with the addition of plump blueberries. It's the perfect way to enjoy this rich dessert in the summer!
Provided by: Sharon
Total time: 261 minutes
Cook time: 1 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 10
  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup water
  • 1/4 cup sugar
  • 4 large egg yolks
  • 1 1/3 cup heavy cream
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup superfine granulated sugar
How to cook:
  1. Add ingredients for blueberry sauce to a medium sauce pan. Place over medium high heat and bring to boil. Reduce to a simmer and cook until berries burst and sauce thickens. Distribute evenly among 4 6-ounce ramekins. Place into a square baking dish. set aside.
  2. Preheat oven to 350 degrees. Place egg yolks in a medium bowl and whisk until blended. Combine cream, milk, sugar, and salt in a medium sauce pan and heat on medium. Stir to dissolve the sugar and heat-through the mixture. Do not let it boil! Remove mixture when sugar is dissolved.
  3. Add vanilla extract to milk mixture. Slowly whisk in 1/4 cup of hot milk mixture into egg yolks to heat them up without scrambling. Whisk in the remaining milk mixture. If you have any egg chunks, strain the mixture.
  4. Ladle the custard mixture into the ramekins very gently so the blueberry sauce does not completely mix with the blueberry sauce. It will swirl a little but not turn completely blue. Fill the ramekins almost to the very top, leaving about 1/2 inch.
  5. Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were tall so they took about 1 hour 20 minutes.
  6. Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
  7. Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of superfine sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.
Notes: Creme Brulee Recipe, Step 1. Preheat the oven to 300 degrees F (150 degrees C). Advertisement. Step 2. Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set …

Vanilla Creme Brulee

Vanilla Creme Brulee
Creme brulee has its origins in England - it was invented at Trinity College, Cambridge, where it was known as Burnt Cream. You can now watch how to make this recipe in our Cookery School Video, just click the image to play.
Provided by: Delia Smith
Yields: 6 servings
Cuisine: British
Number of ingredients: 6
  • 570 ml double cream
  • 6 large egg yolks
  • 4 teaspoons cornflour
  • 2 tablespoons golden caster sugar
  • 1 teaspoon, pure vanilla extract
  • 6 tablespoons granulated sugar
How to cook:
  1. You will need to start the recipe at least one day before so the custards have time to chill.
  2. First place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
  3. When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again. Now divide the custard among the ramekins and leave to cool. Then cover each dish with clingfilm and refrigerate overnight.
  4. To caramelize the tops, first pre-heat the grill to its highest setting then uncover the ramekins and sprinkle each of the tops evenly with one tablespoon of granulated sugar. Place them on a baking tray and put them under the hot grill for 4-5 minutes until the sugar has melted and started to go very dark brown in some places. Leave the caramel to harden before serving or you can freeze them as they are in the Iced Chocolate and Vanilla Crème Brûlée recipe below
Notes: Mary Berry Creme Brulee Recipe, Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.

Summer berry brulée

Summer berry brulée
Rich and creamy, deliciously naughty berry brulée
Provided by: Lesley Waters
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 8
  • 50g pudding rice
  • 140g cherries , redcurrants or blueberries
  • 4 tbsp cassis liquer
  • 1 vanilla pod , split
  • 568ml pot double cream
  • 6 medium eggs
  • 2 tbsp golden caster sugar
  • 85g golden caster sugar
  • Calories: 669 calories
  • Fat: 56 grams fat
  • Saturated Fat: 30 grams saturated fat
  • Carbohydrate: 34 grams carbohydrates
  • Sugar: 23 grams sugar
  • Fiber: 1 grams fiber
  • Protein: 5 grams protein
  • Sodium: 0.08 milligram of sodium
How to cook:
  1. Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
  2. Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
  3. Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
  4. Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
  5. Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.
Notes: Mary Berry Creme Brûlée | Sweet cooking, Mary berry, This Pin was discovered by Judy Keene. Discover (and save!) your own Pins on Pinterest
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