48 creme brulee with milk and cream Recipes

heavy cream, milk, vanilla bean (split ), egg yolks, whole eggs, sugar, brown sugar

heavy cream, whole milk, vanilla bean , split lengthwise, sugar, cornstarch, egg yolks, sugar , for browning (turbinado if using a blowtorch, light brown if using a broiler)

cornstarch, heavy cream, sweetened condensed milk, egg yolks, butter, vanilla extract, dulce de leche (i use sauce) (optional), baked pastry shells , cooled. (i have used graham cracker crust too), sugar

heavy cream, milk, vanilla bean, split, whole egg, egg yolks, sugar, sugar

cold milk, half-and-half cream, vanilla instant pudding mix or 2 (1 1/2 oz) packages vegetarian instant vanilla pudding mix, brown sugar

heavy cream, whole milk, cinnamon, nutmeg, ginger, egg yolks, granulated sugar, canned pumpkin puree, coarse sugar or 1/3 cup raw sugar

sugar, egg yolks, egg, whipping cream, coconut milk (canned unsweetened ), sweetened flaked coconut, vanilla

heavy whipping cream, whole milk, canned pumpkin, pumpkin pie spice, vanilla extract, egg yolks, superfine sugar, plus 6 tbsp extra for topping, salt

vanilla bean or 1 tsp vanilla extract, heavy cream , light cream, or milk, or a mixture (i have both and half and half), egg yolks, sugar for custard, sugar for topping

heavy cream, milk, egg yolks, vanilla bean (or 1 tsp vanilla extract), sugar, with extra for the topping

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

egg yolks, caster sugar, double cream, whole milk, instant coffee granules, double cream, whole milk, drops vanilla essence, cocoa powder or ground cinnamon, fudge, rolled in, brown sugar

heavy cream, milk or 1 cup half-and-half cream, vanilla extract, cinnamon, egg yolks (or 8 small yolks ), granulated sugar, granulated sugar, grand marnier

all-purpose flour, brown sugar, baking soda, salt, sour cream, eggs, vegetable oil, prepared vanilla pudding, buttermilk, vanilla extract, granulated sugar, vanilla bean paste, egg yolks, heavy cream, butter, at room temperature, cream cheese, at room temperature, powdered sugar, dulce de leche caramel, evaporated milk, vanilla extract, granulated sugar, for garnish, fresh raspberries, for garnish, special equipment : small blowtorch

whipping cream (optional), sweetened condensed milk, espresso (4 shots), whiskey or 1 1/2 cups vodka, eggs, coffee mate creme brulee flavored coffee creamer (french vanilla or plain can be sub), vanilla, chocolate syrup

heavy cream, whole milk, dark brown sugar, salt, milk chocolate, chopped, pure vanilla extract, pure vanilla extract, egg yolks, granulated sugar, sugar, light corn syrup, water, unsalted butter, kosher salt, freshly popped corn, honey-roasted peanuts

ears sweet corn, butter, heavy cream, whole milk, egg yolks, granulated sugar, coarse sugar or raw sugar

heavy cream, milk, bacon , cut into 1/4-inch pieces, egg yolks, beaten, turbinado sugar (sugar in the raw )