See Also: molecular genetics(medicine)
creme(dictionary)
creme de la creme(dictionary)
Creme chantilly(recipes)
creme caramel(dictionary)
Creme Brulee(recipes)
Crème fraîche(recipes)
Coeur a la Creme(recipes)
Crème anglaise(recipes)
creme de menthe(dictionary)

Creme Brulee (recipes) and molecular genetics (medicine)


Creme Brulee (recipes)


Serves 4-6





2 cups half & half

4 egg yolks

2½ Tbsp. sugar

1 tsp. vanilla



¼ cup brown sugar (light)







Slowly heat half and half. Beat egg yolks, gradually adding sugar, until mixture forms a ribbon. Slowly dribble hot cream into egg mixture while beating on a low speed (so as not to add air). Add vanilla. Pour into a 1 quart soufflé or 6 individual soufflé dishes. Place in a pan of hot water and bake, uncovered, at 325º for 40 minutes for the 1 quart or 25 minutes for the individuals, or until set.



Sprinkle with brown sugar that has been sifted through a strainer. Place under a broiler for a minute or so until sugar melts or use a kitchen blow torch. Chill. Serve very cold.



If you make this in advance: 1-2 hours before serving, sugar, broil & re-chill.





Other ways:








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



16 seedless green grapes100ml/3½fl oz full-fat milk290ml/½ pint double cream4 medium eggs, yolks only1 vanilla pod, split and seeds removed1 tbsp caster sugar1 tsp cornflour4 tbsp demerara sugar



Method



1. Place four grapes in the base of each small ramekin.2. In a medium bowl whisk together the milk, cream, egg yolks, vanilla pod and seeds, sugar and cornflour.3. Transfer to a medium pan and place on the heat.4. Gently cook, whisking continuously, until thick. Remove the vanilla pod.5. Divide the mixture between the ramekins.6. Sprinkle 1 tbsp sugar over the top of each.7. Blow torch or grill until melted and golden. 8. Leave to set and go hard and serve.







Other ways:




A rich custard dessert covered with a hard caramel glaze. The glaze should be just thick enough so it gives a lovely crackle and shatters when gently tapped with a spoon. To produce the perfect golden-brown crust it helps to have a blow torch, but a very hot preheated grill will do a pretty good job. A good tip is to make the custard ahead of time and keep it well chilled, then sprinkle with sugar just before you put it under the grill. This will prevent the sugar from sinking into the warm custard and resulting in a poor glaze.Vanilla crè­¥ br?






Other ways:





Serves 4



Cooking and preparation

20 minutes preparation, 30-35 minutes Cooking



Ingredients



450ml/16fl oz double cream

50ml/1¾ fl oz whole milk

2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)

5 free-range eggs

75g/2½ oz caster sugar, plus 40g/1½ oz more, for the topping







You'll need a shallow ovenproof dish (to make one large creme brulee) or four brulee dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to caramelise the top.





Method

1. Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.



2. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.



3. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use.



4. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.



5. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe.



6. Ladle the brulee mixture into the serving dish (or dishes). Discard the vanilla pods.



7. Place the creme brulee dishes into a deep Baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie).



8. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brulees in the fridge at this stage if you're not serving them immediately.



9. For the topping, sprinkle half of the remaining caster sugar on top of the brulees. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.



10. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The creme brulees are ready to serve immediately or in 2-3 hours.





--------------------------------------------------------------------------------



Step by Step



Step 1

Preheat the oven to 150C/300F/Gas 2. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.





Step 2

Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.





Step 3

Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and caster sugar until well combined.





Step 4

When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe.





Step 5

Ladle the brulee mixture into the serving dish (or dishes). Discard the vanilla pods.





Step 6

Place the creme brulee dishes into a deep Baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie).





Step 7

Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brulees in the fridge at this stage if not serving immediately.





Step 8

For the topping, sprinkle half of the remaining caster sugar on top of the brulees. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.





Step 9

Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer.





Step 10

The creme brulees are ready to serve immediately or in 2-3 hours.

molecular genetics (medicine)


molecular genetics
<study> The study of the flow and regulation of genetic information between DNA, RNA, and protein molecules.