Butterscotch Creme Brulee With Caramel Corn Recipes

Steps:

• Heat the oven to 300 degrees F. Saute the corn in the butter in a skillet over medium-high heat, until lightly browned. Set aside to cool. Heat the cream, half-and-half, and vanilla bean in a saucepan over medium heat just until it comes to a boil. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks with 1/2 cup granulated sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the custard mixture into a pitcher to smooth it and to remove the vanilla bean. Divide the corn among ramekins or soup plates then top them off with custard. Arrange them in a hot water bath; the water may be very shallow, but that's fine. Bake in the center of the oven until set, 30 to 35 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover each custard with plastic wrap, making sure the plastic does not touch the surface. Refrigerate at least 2 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Sprinkle the surface of the custard with an even layer of coarse sugar and place the dishes on a baking sheet. Broil or torch the surface until the sugar is melted and well browned, about 1 minute. Let cool slightly and serve immediately.

Steps:

• Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
• Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
• While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
• Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
• Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
• Remove the dishes from the pan. Refrigerate until well chilled.
• Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.

Steps:

• Preheat oven to 300 degrees. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the 2 tablespoons plus 1 teaspoons of vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
• Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center. Uncover and let cool in the pan. Then refrigerate until very cold and firm, at least 5 hours.
• Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat source. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each of the creme brulees and broil for about 1 minute, until the tops are carmalized. Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with remaining creme brulees. Alternatively, caramelize the sugar with a propane or bruleee torch. Top the creme brulees with the caramel corn and serve.
• Carmel Corn:.
• Active: 15 minutes; Total: 45 minutes.
• Makes 3 1/2 cups.
• Line a large baking sheet pan with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the sides of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all the pieces. Pour the caramel corn onto the buttered sheet pan and spread into an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.

Steps:

• In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan., In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm., Garnish servings with raspberries and mint leaves.

Steps:

• Make the butterscotch, first.
• Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar), boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat.
• Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden.
• Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk.
• Let cool slightly.
• Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes.
• Strain, pudding through a strainer, into a clean bowl.
• Pour into 5-4 ounce timbals, 3/4 of the way up the bowl.
• Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls.
• Bake in oven, preheated to 325F, for 30 minutes.
• Pudding should be set at sides, but jiggly in centre.
• Remove from bath, cool slightly, then put in fridge, to set.
• Just before serving, remove pudding from fridge.
• Spread 1 tbsp per pudding, evenly on top of pudding.
• Use baking torch, and caramelize topping.
• Serve.

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

Steps:

• Preheat oven to 325 degrees F.
• Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
• Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
• Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
• Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
• Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
• When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
• Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
• Allow to sit for a few minutes before serving.

Steps:

• Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.