Crème Brûlée Cocktail Recipe By Tasty

Steps:

• Preheat the oven to 325˚F (160˚C).
• Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
• Add the egg yolk into the melted ice cream and whisk well.
• Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
• Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
• Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
• You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
• Enjoy!

Steps:

• Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
• In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
• Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
• Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
• Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
• Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
• Enjoy!

Steps:

• Remove the vanilla bean from the pod. With a small knife, cut down the middle and scrape out the beans.
• Add vanilla into a medium saucepan with the heavy cream.
• Bring it to a boil and set aside for 10 minutes for the vanilla to be infused.
• In a bowl, combine egg yolk and sugar. Whisk in the cream gradually.
• Place into a ramekin and sift out the pod.
• Fill the baking pan with hot water and bake for 25 minutes, or until the middle of the custard gives a jiggle.
• Set in the fridge for a few hours.
• Add spoonfuls of sugar on the top. Torch the sugar until it caramelizes and let it cool. Take your time to avoid burnt sugar.
• Using a metal cookie cutter place the shape on top of the hardened sugar. Carefully add colored sugar and torch until the sugar melts.
• Let it sit a few minutes before enjoying!
• Enjoy!

Steps:

• Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
• Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
• Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
• Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
• For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
• Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
• Top with whipped cream and strawberries and serve.
• Enjoy!