IRISH CREAM CREME BRULEE
This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.
Provided by Grace Gutberlet
Categories World Cuisine Recipes European French
Time 6h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
- Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
- Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
- Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
- Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
- Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g
WHISKEY CRèME BRûLéE
Haven't tried this one yet, but seeing as I love both crème brûlée and whiskey, I'll have to soon! Recipe from Glorian ruoka&viini magazine.
Provided by stormylee
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 120°C
- Whip yolks and sugar until light. Stir in milk, cream and whiskey.
- Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
- Take out of the oven and allow to cool completely; then place in the frige for a few hours.
- Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!
Nutrition Facts : Calories 298.4, Fat 23.5, SaturatedFat 13.5, Cholesterol 238.1, Sodium 49.4, Carbohydrate 10.5, Sugar 6.4, Protein 5
CREME BRULEE
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
- Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
- Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
- Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
- Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
- Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
- Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.
MAPLE CREME BRULEE
The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.
Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
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COWBOY CREME BRULEE WITH CROWN WHISKEY | KENT ROLLINS
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- Add the cream to a medium saucepan and warm over medium-high heat. Stir in the mascarpone, vanilla, whiskey and ¼ cup sugar and bring to a boil, whisking constantly. Remove from the heat and let rest for 15 minutes.
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