BRANDY CRèME BRûLéE BARS
A miniature cousin to restaurant-popular Crème Brûlée, you'll find these bars every bit as creamy and wonderful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes.
- Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
- Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper.
- In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours.
Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 20 mg
BRANDY CREAM BRULE BARS
Steps:
- Heat oven to 350F. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes. Reduce oven temperature to 300F. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper. In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours. Garnish with fresh raspberries and a mint sprig.
BRANDY CREAM
A must have addition to Christmas pudding - Add to your favourite crumble or pie for something a bit special too!
Provided by sweetunique
Time 5m
Yield Serves 8
Number Of Ingredients 4
Steps:
- Whip cream & icing sugar together in a bowl until soft peaks form.
- Then quickly fold in the brandy.
- Gently fold in mascapone.
- Serve alongside a dessert of your choice.
BRANDY CREME BRULEE BARS
Make and share this Brandy Creme Brulee Bars recipe from Food.com.
Provided by Rachie P
Categories Bar Cookie
Time 1h50m
Yield 3 dozen small bars, 36 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350. In a small bowl, mix flour, 1/2 c sugar and butter with a spoon. Press on bottom and 1/2 inch up the sides of an ungreased 9-inch square pan; bake 20 minutes.
- Reduce oven temp to 300. IN small bowl, beat egg yolks and 1/4 c sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
- Bake 40 to 50 minutes or until custard is set and knife inserted come out clean. Cool completely; about 30 minutes.
- Cut into 6 rows by 6 rows.
Nutrition Facts : Calories 95.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 41.2, Sodium 26.8, Carbohydrate 9, Fiber 0.1, Sugar 6, Protein 0.9
BRANDY CRèME BRûLéE DESSERT
Here's a creamy and wonderful crème brûlée dessert made with Original Bisquick® mix - a cool treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 16 to 18 minutes or until golden brown; remove from oven.
- Reduce oven temperature to 300°. Beat egg yolks and 1/4 cup sugar in small bowl with wire whisk until thick. Gradually stir in whipping cream and brandy until blended. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- For serving pieces, cut into 4 rows by 3 rows. Place on dessert plates. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Quickly drizzle hot caramel evenly over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1 g
COFFEE-BRANDY CRèME BRûLéE
Categories Coffee Milk/Cream Dairy Egg Dessert Bake Broil Brandy Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
- Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before 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
SIMPLE BRANDY CREAM
Found this among my recipes torn from newspapers and thought I'd share with those of you (like me) that can't buy brandy flavoured cream all year. I have only seen it in the stores close to Christmas!!
Provided by Jen T
Categories Dessert
Time 3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream & icing sugar together until soft peaks form.
- Then quickly fold in the brandy.
- Serve with dessert of your choice.
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