CRèME BRûLéE LATTE
Jazz up your daily coffee with the delicious toasted cream flavor of this Crème Brûlée Latte recipe. It uses just two flavored syrups to make a super tasty latte.
Categories Coffee
Time 10m
Number Of Ingredients 7
Steps:
- Brew the espresso. Steam the milk. If you don't have an espresso machine, you can substitute strongly brewed coffee and heat the milk to near boiling on the stovetop.
- Mix the coffee and milk together. Add the syrups and stir.
- Top with whipped cream and a caramel sauce drizzle, plus caramel pieces, if desired.
CAFé LATTE CRèME BRûLéE
A rich restaurant-quality dessert, requiring only six ingredients, that you can have in the fridge in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
- In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
- Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
- Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
- Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
- Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 34 g, Cholesterol 305 mg, Fat 6 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 33 g, TransFat 1 g
CRèME BRûLéE
Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
- Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.
Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g
COFFEE CRèME BRûLéE
Categories Coffee Dairy Egg Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
- Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
- Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.
CHAI LATTE CREME BRULEE
Rich, creamy, and loaded with spices!
Provided by seabright1226
Categories World Cuisine Recipes European French
Time 5h15m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
- Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
- Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 32.7 g, Cholesterol 328.2 mg, Fat 38.7 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 22.8 g, Sodium 67.1 mg, Sugar 27.6 g
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