CREME BRULEE SPOONFULS
Provided by Food Network
Categories dessert
Time 54m
Yield 20 to 30 servings or spoons
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into an 8 by 8-inch ovenproof baking pan and smooth over.
- Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold.
- Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch or broil the spoons until the sugar is melted and well browned. Let cool 1 minute before serving.
EASY BANANA CRèME BRûLéE
Take only 20 minutes to prepare this amazing and super-easy banana crème brûlée. It will certainly be popular during dessert.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
- Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
- Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.
Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
BANANA BRULEE SPOONFULS
Steps:
- Preheat oven 300 degrees. Heat cream, half and half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, grandually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. Place the pan in the hot-water bath. Bake in the center of the oven until the custard is set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not touch the surface. (Can be refrigerated up to 3 days). Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8 in thick). Heat a broiled to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banan, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place each spoon on a baking sheet. Broil or torch the spoons until sugar is melted and well browned, about 1 minute. Let spoons cool 1 minute.
BANANA BRULéE
Another Alton Brown favorite, this is actually part of his Banana Splitsville recipe. You can serve this with ice cream or as is.
Provided by Sandi From CA
Categories < 15 Mins
Time 11m
Yield 16 banana "sticks"
Number Of Ingredients 2
Steps:
- To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
- Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
- Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 0.3, Carbohydrate 6.7, Fiber 0.8, Sugar 3.6, Protein 0.3
CREME BRULEE BY THE SPOONFUL
This is a recipe found on the Ricardo Larrivee site. The spoons are a Japanese 5" Miso Spoon. I found difficulty getting these, till I got the name right. I found a supply at Walmart. I still need to get my last 9 spoons. I want 12. I thought this would be a great recipe for entertaining.
Provided by Evelyn L Jepson
Categories Dessert
Time 1h30m
Yield 20 Spoonfuls, 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- In a saucepan, slowly heat the cream and add the vanilla to the warmed cream.
- In a bowl, beat the egg yolks and the sugar.
- Whisk in the hot cream.
- Pour into three 150ml (2/3 cup) ramekins.
- Place the ramekins in a baking dish and add enough hot water to reach 3/4 of the way up the sides of the ramekins.
- Bake for about 30 minutes.
- The water should barely simmer, never boil.
- Cool to room temperature, then refrigerate until thoroughly chilled.
- Just before serving, scoop a small amount of the custard into attractive (miso) soup spoons.
- Sprinkle with sugar and caramelize quickly using a blowtorch.
- Serve immediately with coffee.
Nutrition Facts : Calories 50.7, Fat 5, SaturatedFat 3, Cholesterol 44.6, Sodium 5.6, Carbohydrate 0.9, Sugar 0.5, Protein 0.6
HOT BANANA CRèME BRûLéE
Categories Milk/Cream Egg Fruit Dessert Vegetarian Quick & Easy Banana Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Break 1 banana into pieces and purée in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate heat until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes.
- Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch.
- Just before serving, very thinly slice remaining banana and arrange slices, overlapping them, over each custard. Sprinkle turbinado sugar evenly over bananas and heat under broiler (or with blowtorch, moving flame evenly back and forth just over sugar) until sugar is melted and caramelized.
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