Mint Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

PERFECT CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract 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 pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 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 at least 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.

MINT CREME BRULEE

Steps:

• Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste).
• Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this.
• Strain the cream to remove the mint leaves. Let it cool somewhat.
• SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg).
• Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly.
• Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center.
• Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours.
• When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.

PEPPERMINT CREME BRULEE

Steps:

• Combine whipping cream, egg yolks, sugar, vanilla, and schnapps, and stir with a whisk until smooth.
• (the sugar will dissolve).
• Divide the mixture evenly in 5 (5x1-inch) round single serving baking dishes.
• Set the dishes on a large roasting pan or jellyroll pan (15x 10x 1-inch).
• Add one inch of hot water to pan.
• Bake at for 45-50 minutes at 275 degrees, until almost set.
• Cool in the pan of water on a wire rack, then remove from pan.
• Cover and chill for at least 8 hours.
• Sprinkle crushed candies over each custard and place them in a pan.
• Broil 5 1/2 inches from heat (with electric oven door partially open) until candy melts.
• Cool for 5 minutes or until top hardens, then garnish if desired.

TINY CREME BRULEES

Steps:

• Position an oven rack in the center of the oven, and preheat to 300 degrees F. Heat the cream and vanilla pod in a small saucepan over medium heat until it begins to steam. Remove from the heat, and let sit for 5 minutes. Whisk together 2 tablespoons of the sugar and the egg yolks in a small bowl until pale yellow. Whisk the cream into the egg mixture. Fish out the vanilla pod, scrape out any remaining seeds and whisk them into the custard. Pour the custard into an 8-inch square baking dish.
• Line a 9-by-13-inch baking dish with a kitchen towel, and put the custard-filled baking dish on top of it. Transfer the large baking dish to the oven rack, and fill it about halfway with warm water. Bake the custard until it is firm but still wiggles slightly, 35 to 45 minutes. Let cool to room temperature, then chill for at least 1 hour. (The custard can be made the night before.) Transfer the custard to a pastry bag or large resealable plastic bag, and cut off the tip.
• Arrange the cookies, flat bottoms up, on a baking sheet. Pipe a spiral of custard onto each cookie, all the way to the edge. Use a small spatula or the back of spoon to smooth out the custard. Chill for at least 30 minutes, up to 2 hours.
• When ready to serve, sprinkle each creme brulee generously with some of the remaining 2 tablespoons sugar. Use a kitchen torch to toast each until the sugar is dark and caramelized. Chill for a few minutes so the custard can thicken slightly, then serve.