Basic Recipe Preparation & Variations
Serving
Prep time
5 minutes
Set time
2 hours min
Amount
4-oz/Serving
This versatile creme brule base makes it possible to prepare the classic French dish in mere minutes with reduced fat/calorie variations possible. Prep time: 5 mins Set time: 1-2 hours.
INGREDIENTS
2-oz/57g Creme Brule Base
8-oz/900g Heavy Cream
8-oz/900g Milk
DIRECTIONS
- Bring heavy cream and milk to a near boil (bubbles at outer rim of liquid)
- Using a whisk, briskly stir in the Creme Brule Base and continue to cook for one full minute – use timer to be certain not to overcook..
- Remove from heat and pour into ramekins. Allow to cool then refrigerate to set. Caramelize with torch and granulated sugar after set.
- If using reduced calorie recipe with half & half only, then 10% more base may be added to achieve the density/texture you want.
- Refrigeration of minimum 1 hour to set for best results. 2 hours if using half & half only
RECIPE VIDEO
VARIATIONS
Chocolate Creme Brulee:
Ingredient:
8-oz Half and Half
8-oz Heavy Cream
3.5-oz Mirage Crème Brûlée Base
100g Milk Chocolate
100g Dark Chocolate
6g Vanilla Paste (optional)
3.5-oz Mirage Crème Brûlée Base
100g Milk Chocolate
100g Dark Chocolate
6g Vanilla Paste (optional)
Preparation:
- Whisk 4 oz (115 g) of milk into the Mirage Crème Brûlée powder.
- Bring the remaining milk, heavy cream, chocolate and vanilla paste to a boil.
- Add the Crème Brûlée mixture to the hot heavy cream. Bring to a boil again.
- Pour mixture into ramekins and allow to chill thoroughly.
- Brûlée the desserts with sugar and a blow torch and serve.
- Or, add your favorite topping and serve.
Topping Options
Classic Topping: granulated sugar caramelized with torch or baked in broiler 2-3
inches from flame Alternative Toppings: Fresh fruit slices or puree, chocolate or
caramel syrup, almonds or pecans