"DIAMOND" CREME BRULEE
A bunch of us were sitting around in the Gatehouse of the Residence Inn - Cedar Rapids (IA). One of the ladies was joking about turning her husband into a diamond when he died. We were trying to think of something with a REALLY high fat content that was high in calcium for better bone structure. Hence, Diamond Creme Brulee, all of the calcium and twice the fat!
Provided by franzcooks
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs and sugar in a large Stainless Steel or glass bowl.
- Place the bowl over a large 3 or 4 quart saucepan filled with simmering water.
- With the heat on low, whisk the mixture vigorously and continuously until you can form ribbons. This is where you can lift the whisk out of the mixture, write your name, and it doesn't disappear for about 5 to 10 seconds. This can take as long as 30 minutes. My son and I used a Black and Decker Gizmo and it took about 15 minutes but was somewhat messy.
- Slowly whisk in the cream.
- Split and scrape the vanilla beans into the mixture. Put the vanilla beans in there too.
- Stir often with the whisk until the mixture can coat a spoon with only a slow drip. It will be about the consistency of vegetable oil.
- Remove the custard from the stove and whisk in the butter, one pat at a time.
- When the butter is fully melted, strain the mixture through a sieve and transfer it into ramekins or custard cups. Be sure to leave about ½ inch for the last step. You can transfer it into a bowl and chill first before putting it in ramekins.
- Place in refrigerator until cold.
- Remove the cups from the refrigerator and sprinkle sugar on top until it is about 1/8 inch thick.
- Heat the tops of the custard with a kitchen torch until the sugar is caramelized. (I've heard you can do this in a broiler, but I've never tried. The torch is too much fun.).
Nutrition Facts : Calories 648.2, Fat 48.1, SaturatedFat 29.1, Cholesterol 317.6, Sodium 128.8, Carbohydrate 52.9, Sugar 50.2, Protein 4.5
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Kayleen Matthews
[email protected]This crème brûlée was a bit too sweet for my taste, but it was still very good. The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will probably make this again, but I will use less sugar next time.
Modou Ceesay
[email protected]This crème brûlée was amazing! The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Monica Valos
[email protected]This crème brûlée was delicious! The custard was rich and flavorful, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Rajesh Sen
[email protected]This crème brûlée was very good. The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Ilaz Musa
[email protected]This crème brûlée was a bit too sweet for my taste, but it was still very good. The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will probably make this again, but I will use less sugar next time.
Nadim Hasan
[email protected]This crème brûlée was easy to make and turned out great! The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Lila Rai
[email protected]This crème brûlée was delicious! The custard was rich and flavorful, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Ahmad Tanweer
[email protected]This crème brûlée was amazing! The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again.
Martin Maleka
[email protected]This crème brûlée was a disaster! The custard was curdled, and the sugar topping was burnt. I will definitely not be making this recipe again.
Arefin 2.0
[email protected]This crème brûlée was just okay. The custard was a bit bland, and the sugar topping was not very caramelized. I will probably not make this recipe again.
Lesinya Calvin
[email protected]I was a bit disappointed with this crème brûlée. The custard was a bit too runny for my taste, and the sugar topping was not as caramelized as I would have liked. I will probably try a different recipe next time.
Shujaat khan
[email protected]This crème brûlée was a bit more labor-intensive than I expected, but it was worth it. The results were amazing! The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again, but I will pr
Mila Dimitrovska
[email protected]I made this crème brûlée for my husband's birthday, and he loved it! He said it was the best crème brûlée he had ever had. The custard was rich and creamy, and the sugar topping was perfectly caramelized. I will definitely be making this again for sp
Sk Hemal
[email protected]I was a bit skeptical about the diamond sugar topping, but it really made this crème brûlée special. It added a touch of sparkle and crunch that took the dessert to the next level. I will definitely be using diamond sugar again in my future crème brû
Lazarus Danjuma
[email protected]This was my first time making crème brûlée, and it turned out perfectly! The recipe was easy to follow and the results were delicious. The custard was smooth and creamy, and the sugar topping was perfectly caramelized. I will definitely be making thi
Gem Motivational stories.
[email protected]I've made crème brûlée many times before, but this recipe was by far the best. The instructions were easy to follow and the results were amazing. The custard was perfectly set and the sugar topping was perfectly caramelized. I will definitely be usin
Modesto Mondragon
[email protected]This crème brûlée was a hit at my dinner party! The diamond sugar topping added a touch of elegance and sparkle. The custard was smooth and creamy, and the flavor was rich and decadent. I will definitely be making this again.