Crème Brûlée Squares Recipes

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
• Reduce oven temperature to 300°F. In large bowl, beat egg yolks and sugar with wire whisk until well blended; gradually beat in whipping cream and vanilla. Pour over crust. Bake 45 to 50 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Refrigerate at least 3 hours before serving.
• Set oven control to broil. Sprinkle top of bar with brown sugar. Broil with top about 5 inches from heat 2 to 3 minutes or until top is brown and sugar is melted. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
• For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
• For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
• For the topping: Preheat the broiler.
• Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
• Pour the large and small cartons of double cream into a medium pan with the milk.
• Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
• Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
• Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
• Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
• Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
• Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
• Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top - it's easier to spoon in the last little bit.
• Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
• Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.
• Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
• When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
• Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Steps:

• Whisk together first 4 ingredients until sugar dissolves and mixture is smooth. Pour the mixture evenly into 5 (5"x1") round ramekins or custard cups. Place cups in a large roasting pan or a 15x10" jellyroll pan. Add hot water to pan to a depth of 1/2 inch. (Tip: All baking times are for 5"x1" round baking dishes. Adjust baking time more or less according to your cup size. See test for doneness in next paragraph.) As a general rule, 4 oz. cups yield 10 servings, 6 oz. cups yield 7 servings and 8 oz. cups yield 5 servings.).
• Bake at 300 degrees for 40 - 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Carefully remove from pan; cover and chill 8 hours. (Tip: Baking times may need to be adjusted according to size of the baking cups. The creme brulee is done when the center is slightly liquid and a knife will NOT come out clean.).
• Sprinkle about 1/2 tablespoons brown sugar over each custard then place custards in a jellyroll pan.
• Broil 5 1/2 inches from heat (if using an electric oven, leave door partially open) until sugar melts. (Tip: When you broil the brown sugar, get the creme brulee as close to the heating element as possible. You may need to place an inverted roasting pan on the top shelf of the oven; then place the brulee on a baking sheet on top to elevate. A chef's secret is to nestle the custards in a pan filled with ice; then broil. The ice keeps the custards cold while the sugar melts.) Let stand 5 minutes to allow sugar to harden. Garnish, if desired.
• ALMOND CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons almond liqueur and 1/4 cup chopped toasted almonds to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
• CHOCOLATE CREME BRULEE:.
• Cook 4 ounces semisweet chocolate squares and 1/2 cup whipping cream from the basic recipe in a small heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe; bake 55 minutes.
• BERRY CREME BRULEE:.
• Place 8 - 10 fresh blackberries or raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 45 minutes.
• COFFEE CREME BRULEE:.
• Cook 1 1/2 teaspoons instant coffee granules and 1/4 cup whipping cream from the basic recipe over medium heat, stirring constantly, about 2 minutes or until coffee dissolves. Add remaining 1 3/4 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in the basic recipe; bake 45 - 50 minutes.
• DOUBLE RASPBERRY CREME BRULEE:.
• Reduce vanilla to 1 teaspooon; add 1 additional egg yolk and 1 1/2 tablespoon raspberry liqueur to custard mixture. Place 8 - 10 fresh raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 55 minutes.
• GINGER CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 2 tablespoons grated fresh ginger to custard mixture. Proceed as directed in the basic recipe; bake 1 hour and 5 minutes.
• ORANGE CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons grated orange rind and 2 tablespoons almond liqueur to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
• PEPPERMINT CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as directed in basic recipe; bake 50 minutes. Substitute 5 hard peppermint candies, crushed (in place of brown sugar); broil as directed.
• WHITE CHOCOLATE MACADAMIA CREME BRULEE:.
• Cook 4 ounces white chocolate and 1/2 cup whipping cream froom basic recipe in a heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe. Place 1 tablespoon chopped macadamias, toasted, in each dish then pour custard over nuts. Bake 1 hour and 10 minutes.
• ONION CREME BRULEE:.
• Melt 2 tablespoons butter in skillet over low heat; add 1 cup coarsely chopped onion and cook, stirring occasionally, 45 minutes or until caramelized. Reduce sugar in basic recipe to 1 tablespoon, omit vanilla and add 1 teaspoon salt and caramelized onion to the custard mixture. Process onion mixture in a blender until smooth. Proceed as directed in basic recipe; bake 50 minutes.
• ROASTED GARLID CREME BRULEE:.
• Cut off the flat end of 2 garlic bulbs and spread apart whole cloves, leaving tight outer covering intact. Trim pointed end so bulb will sit flat. Place garlic bulbs, trimmed ends down, on a sheet of aluminum foil. Drizzle with 2 teaspoons olive oil; wrap in aluminum foil. Bake 350 dgrees for 1 hour; cool. Squeeze out pulp from each garlic clove. Reduce sugar in basic recipe to 1 tablespoon; omit vanilla and add 1 teaspoon salt and garlic pulp to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic reicpe; bake 40 minutes.
• BLUE CHEESE AND BLACK PEPPER CREME BRULEE:.
• Reduce sugar in basic recipe to 1 tablespoon and omit vanilla; add 1 teaspoon salt, 1/4 cup blue cheese and 1 teaspoon freshly ground black pepper to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic recipe; bake 45 minutes.

Steps:

• Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
• In medium saucepan, add cream, 7 tablespoons sugar and salt.
• Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
• In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
• Stir in vanilla.
• Pour the cream mixture through a fine sieve into prepared cups.
• Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
• Loosely cover with foil.
• Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
• Remove to wire rack to cool slightly.
• Refrigerate for several hours or overnight.
• Sprinkle each crème brûlée evenly with remaining sugar.
• Place under broiler until sugar is melted and caramelized.
• Refrigerate for 10 to 15 minutes or until caramel hardens.
• The cooking time allows for the creme bulees to sit overnight.