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Cooking your own crème brulee

Lisa O'Connell, local chef and founder of Sauce Anna Lisa, stopped by KARE 11 News at 4 to show us how to make it.

GOLDEN VALLEY, Minn. - Regardless of the fancy French name and irresistibly delicious and decadent flavors, Crème brulee is quite simple to make at home.

Lisa O’Connell, local chef and founder of Sauce Anna Lisa, stopped by KARE 11 News at 4 to show us how to make it.

Crème Brulee, Classic Vanilla Bean

2 Cups heavy cream

½ Vanilla bean- split lengthwise

6 Large egg yolks

1/3 Cup sugar

6 Tablespoons sugar for topping

Preheat oven to 300 degrees

Pour the cream into a medium saucepan, scrape the seeds from the vanilla bean into the cream, and add the vanilla pod. Place over medium and heat until just beginning to a light boil. Whisk to combine and disperse vanilla beans into cream. Remove from the heat and let cool to room temperature. Remove the vanilla pod and scrape any remaining seeds into the cream. Remove from heat and allow cream to cool slightly for 10 or so minutes.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/3 cup granulated sugar until dissolved. Gradually whisk in the cream.

Place 4- 6 ramekins or custard dishes in a baking dish or roasting pan, divide mixture evenly.

* If mixture seems lumpy, drain through a mesh sieve when dividing.

Pour warm water into baking pan until halfway covering custard dishes and bake for 30-40 minutes or until custard is set and jiggles slightly in the center.

Remove from oven let cool, loosely cover with plastic wrap and refrigerate until chilled-about 2 hours and up to 3 days.

To serve, top each dish with a tablespoon of sugar and shake slightly to cover evenly. Caramelize with a torch or place under broiler until deep golden brown. Serve immediately.

Dark Chocolate Crème Brulee

2 Cups heavy cream

½ Vanilla bean- split lengthwise

6 Large egg yolks

6 Ounces Dark Chocolate, chopped

1/3 Cup sugar

6 Tablespoons sugar for topping

Preheat oven to 300 degrees

Pour the cream into a medium saucepan, scrape the seeds from the vanilla bean into the cream, and add the vanilla pod. Place over medium and heat until just beginning to a light boil. Whisk to combine and disperse vanilla beans into cream. Remove from the heat and allow cream to cool slightly. Remove the vanilla pod and scrape any remaining seeds into the cream. Add chopped chocolate pieces and whisk to combine until chocolate is melted.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/3 cup granulated sugar until dissolved. Gradually whisk the chocolate cream mixture into the egg mixture.

Place 4- 6 ramekins or custard dishes in a baking dish or roasting pan, divide mixture evenly.

* If mixture seems lumpy, drain through a mesh sieve when dividing.

Pour warm water into baking pan until halfway covering custard dishes and bake for 30-40 minutes or until custard is set and jiggles slightly in the center.

Remove from oven let cool, loosely cover with plastic wrap and refrigerate until chilled-about 2 hours and up to 3 days.

To serve, top each dish with a tablespoon of sugar and shake slightly to cover evenly. Caramelize with a torch or place under broiler until deep golden brown. Serve immediately.

Crème Brulee Strawberries

1 Cup heavy Cream

¼ Vanilla bean split lengthwise

3 Large egg yolks

2 Tablespoons Sugar plus more for toppings

Preheat oven to 300 degrees

Pour the cream into a medium saucepan, scrape the seeds from the vanilla bean into the cream, and add the vanilla pod. Place over medium heat until small bubbles form around the edges of the pan. Whisk to combine and disperse vanilla beans into cream. Remove from the heat and let cool to room temperature. Remove the vanilla pod and scrape any remaining seeds into the cream.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1/3 cup granulated sugar until dissolved. Gradually whisk in the cream.

Pour custard into small baking dish or custard dishes. Bake for 30-40 minutes or until custard is just set- there should still be a slight jiggle in the center.

Remove from oven and let cool before covering with plastic wrap, refrigerate for two hours or until chilled completely.

Wash, dry and remove stems from berries. With a paring knife, create a well in 20 or so medium sized strawberries. Trim the pointed end to sit flat, by slicing off just the tip.

Fill each berry with a spoon of the custard. Just before serving dust with granulated sugar and caramelize sugar with a kitchen torch until deep golden brown. Serve immediately on a large platter or on individual small plates. A sprig of mint looks lovely with the berries and bruleed cream

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