How to Make Perfect Crispy and Creamy, Creme Brulée

Crispy and Creamy, Creme Brulée. Transform The Coffee You Like Into The Coffee You Love With Coffee mate® Crème Brulee. Crème Brulee Creamer Is Coffee's Perfect Mate. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).

Crème Brûlée French Toast combines fluffy thick slices of Brioche bread with the same sweet and creamy ingredients in Crème Brûlée for a great breakfast. If you love French toast, you're really going to love this recipe. Think about the best French toast you've ever had. You can have Crispy and Creamy, Creme Brulée using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crispy and Creamy, Creme Brulée

1. Prepare of Egg yolk.
2. Prepare of Vanilla Sugar (or Granulated sugar).
3. Prepare of Heavy cream.
4. You need of Milk.
5. It's of Vanilla beans.
6. You need of Rum, optional.
7. It's of more is better Granulated sugar for the caramel topping.

Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard. Making Creme Brulee from scratch is not hard!

Crispy and Creamy, Creme Brulée step by step

1. Put the egg yolk into a large bowl. It's best if they're at room temperature. Warm the heavy cream and milk to body temperature. If you can, use delicious and fresh eggs..
2. Mix together the vanilla beans and vanilla or granulated sugar. Use a rubber spatula to beat the eggs without whipping. Add the vanilla sugar in several batches and mix together with a rubber spatula..
3. Slowly add the heavy cream and mix together. Add the milk and mix it in without whipping..
4. Line a metal tray with parchment paper so that the souffle molds don't slip. Line up the souffle molds onto the tray. Add the egg mixture into the molds while straining. Break any bubbles on the surface with a toothpick or a tissue..
5. Preheat the oven to 170°C. Fill the metal tray with boiling water, about half of the height of the molds. Bake for 20-25 minutes in the water bath in the 170°C oven. They are finished when they are springy and jiggly and when a toothpick is inserted and the egg mixture doesn't leak out..
6. After they have cooled, chill in the refrigerator and they are done. Top with the caramel sauce. Sprinkle granulated sugar, and brown the surface using a torch. Right after this, they will be very hot so be careful..

Baking it in a water bath (called bain-marie) might sound intimidating but it really is easier to do than you think. The first step is heating the cream. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling). Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar. This CREME BRULEE BAKED OATMEAL is soft and creamy on the inside, yet crispy and crunchy on top, just like a creme brulee dessert!