APRICOT CREME BRULEE RECIPE
A little twist and you can turn your classic creme brulee into this fruity apricot creme brûlée. This French dessert is custard-based baked in a water bath then torched with sugar to create a glass-like caramel top. It takes just 10 minutes to prep with 30 minutes to bake.
Provided by Veena Azmanov
Categories Dessert
Time 3h50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F/ 150°C / Gas Mark 2
- Place a paper hand towel in a roasting pan with 6 x 4 oz ramekins Pro tip - the paper hand towel will prevent the ramekins from moving around - Set aside.
Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 205 mg, Sodium 170 mg, Sugar 22 g, UnsaturatedFat 8 g, ServingSize 1 serving
SIMPLE CREME BRULEE DESSERT
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Provided by sous-chef-jason
Categories World Cuisine Recipes European French
Time 3h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Nutrition Facts : Calories 612 calories, Carbohydrate 35.5 g, Cholesterol 470.3 mg, Fat 50.6 g, Protein 6.4 g, SaturatedFat 29.8 g, Sodium 57.2 mg, Sugar 31.6 g
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
AMARETTO CRèME BRûLéE
A gourmet dessert that's surprisingly easy to make, this version is a rich blend of amaretto, cream, egg yolks, and other flavorings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place six 6-oz. oval or round ramekins or custard cups in 13x9-inch pan. In medium bowl, combine egg yolks and 1/2 cup sugar; beat with wire whisk until light and fluffy. Add whipping cream, amaretto, vanilla and salt; mix well.
- Strain mixture into 4-cup measuring cup or another medium bowl. Pour about 1/2 cup mixture into each ramekin. Pour hot water into pan until halfway up sides of ramekins. Cover loosely with foil.
- Bake at 350°F. for 40 to 50 minutes or until edges are set but center still jiggles slightly when gently shaken. Remove ramekins from water bath; place on wire racks to cool for 30 minutes. Pour out water from pan.
- Transfer ramekins to same pan. Cover; refrigerate at least 3 hours or up to 24 hours before serving.
- Sprinkle each ramekin with 1 teaspoon sugar. Watching constantly, broil custards 4 to 6 inches from heat for 1 to 4 minutes or until sugar bubbles and is caramelized. Refrigerate at least 1 hour or up to 3 hours to harden topping.
- Just before serving, sprinkle toasted almonds over chilled crème brûlée. Store in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 300 mg, Fat 6, Fiber 0 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1/6 of Recipe, Sodium 85 mg, Sugar 26 g
APRICOT CREME BRULEE
Entered for safe-keeping. From First, November 24, 2008. Chilling time of 4 hours is included in the preparation time.
Provided by KateL
Categories Dessert
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees Fahrenheit.
- Divide chopped apricots evenly among six 4-ounce ramekins.
- Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute.
- In saucepan over medium-high heat, cook heavy cream 5 minutes, or until thermometer (not touching sides of pan) reads 160 degrees Fahrenheit. DO NOT BOIL.
- With mixer on low speed, slowly add heavy cream to egg mixture.
- Stir in peach-flavored liqueur.
- Divide egg mixture evenly among prepared ramekins.
- Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water.
- Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set.
- Remove ramekins from water bath; let cool to room temperature.
- Chill for 4 hours.
- To serve, sprinkle 1 tablespoon sugar evenly over top of each ramekin (1 teaspoon per ramekin). Place under broiler 1 minute or until sugar is golden brown and carmelizes evenly.
- Let sit 1 minute, or until sugar hardens.
- Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.
Nutrition Facts : Calories 603.1, Fat 48.1, SaturatedFat 28.8, Cholesterol 343.8, Sodium 67.1, Carbohydrate 40, Fiber 1.2, Sugar 35.3, Protein 5.8
APRICOT CRèME BRûLéE TART
A fresh, fruity and creamy dessert
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 3h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
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.
FIG, APRICOT, AND RASPBERRY BRûLéE
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a small bowl stir together zest, citrus juices, vanilla, and mint sugar.
- Butter six 1-cup shallow flameproof gratin dishes or bowls. Quarter figs. Halve and pit apricots. Divide figs, apricots, raspberries, and juice mixture among dishes or bowls.
- Just before serving, sprinkle sugar evenly over fruit and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil fruit under a preheated broiler set 2 to 3 inches from heat) until most of sugar is melted and deep golden in places.
- Immediately serve brûlées with crème fraîche.
APRICOT CREME BRULEE RECIPE
Provided by BobLongo
Number Of Ingredients 13
Steps:
- Heat oven to 300 degrees Fahrenheit. Divide chopped apricots evenly among six 4-ounce ramekins. Using electric mixer on low speed, beat egg yolks, egg, 1/2 cup sugar, vanilla extract and cinnamon for 1 minute. In saucepan over medium-high heat, cook heavy cream 5 minutes, or until thermometer (not touching sides of pan) reads 160 degrees Fahrenheit. DO NOT BOIL. With mixer on low speed, slowly add heavy cream to egg mixture. Stir in peach-flavored liqueur. Divide egg mixture evenly among prepared ramekins. Place ramekins in baking pan. Fill baking pan with 1 inch of boiling water. Bake at 300 degrees Fahrenheit for 30 minutes, or until custard is set. Remove ramekins from water bath; let cool to room temperature. Chill for 4 hours. To serve, sprinkle 1 tablespoon sugar evenly over top of each ramekin (1 teaspoon per ramekin). Place under broiler 1 minute or until sugar is golden brown and caramelizes evenly. Let sit 1 minute, or until sugar hardens. Dust with confectioner's sugar and garnish with whipped cream, toasted sliced almonds and apricot roses, if desired.
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