CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. "Putting salt and sweet together is always going to be successful," Mr. Burke said. "That's the classic candy bar trick."
Provided by Julia Moskin
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
- In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
- In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
- Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
- When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams
OATMEAL BRULEE WITH GINGER CREAM
Steps:
- In a small saucepan, combine the cream, ginger, cinnamon stick and orange zest; bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Remove from the heat; strain and discard solids. Stir in syrup and nutmeg., In a large saucepan, bring water to a boil; stir in the oats, apricots, cherries and salt. Reduce heat to medium; cook for 5 minutes, stirring occasionally. Remove from the heat; stir in brown sugar and 1/4 cup ginger cream. Let stand, covered, for 2 minutes., Grease four 10-oz. broiler-safe ramekins with butter; place on a baking sheet. Divide raspberries among ramekins. Spoon oatmeal over raspberries; sprinkle evenly with sugar. Broil 4-6 in. from the heat for 7-9 minutes or until sugar is caramelized. Serve with remaining ginger cream.
Nutrition Facts : Calories 490 calories, Fat 20g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 359mg sodium, Carbohydrate 76g carbohydrate (42g sugars, Fiber 7g fiber), Protein 7g protein.
BAKED OATMEAL CREME BRULEE STYLE
This is a basic recipe, be it breakfast or dessert. Add fruit, nuts or even mini chocolate baking bits. It's so good, adjust any amounts you prefer.
Provided by peachez
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 9 x 13 baking dish.
- In a large bowl, combine dry mix.
- In a medium mixing bowl, whisk wet mix well.
- Add wet mix to dry mix, stirring well.
- Pour mixture into prepared dish.
- Bake 40- 45 minutes- centre will be jiggly.
- Remove pan from oven, place pan on a cooling rack.
- Hand sprinkle brown sugar over top of oatmeal.
- Return pan to oven, bake until sugar melts, 2- 3 minutes.
- Remove pan to cooling rack.
- Set oven to broil.
- Set pan under broiler 3 inches from heat till sugar bubbles and browns slightly, 1- 2 minutes (watch carefully for burning, turn pan if needed).
- Remove pan from broiler and spoon mixture into serving bowls.
CROCK POT CREME BRULEE
It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!
Provided by Nif_H
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
- Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
- Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
IRISH OATMEAL BRULEE
"With its mild maple flavor and crispy broiled topping, this oatmeal is comforting yet special. I often use dried cherries instead of the raisins and add star anise to spice it up a bit." -Rose Ann Wilson, Germantown, Wisconsin
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, bring milk to a boil over medium heat. Add the oats, cinnamon, orange peel and salt. Reduce heat; simmer until thick and creamy, about for 30 minutes, stirring occasionally., Remove from the heat; discard cinnamon and orange peel. Stir in the cranberries, raisins, syrup and a small amount of buttermilk if desired. Cover and let stand for 2 minutes., Transfer to 8 ungreased 6-oz. ramekins. Place on a baking sheet. Sprinkle with brown sugar. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Serve immediately.
Nutrition Facts : Calories 437 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 154mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 5g fiber), Protein 14g protein.
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