CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories World Cuisine Recipes European French
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
CHOCOLATE CREME BRULEE
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 (or enough for 15 sandwiches)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
- Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
- Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
- Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.
CHOCOLATE CREME BRULEE
A great take on classic creme brulee, with just the right amount of chocolate.
Provided by jeanius80
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h31m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
- Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
- Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
- Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
- Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
- Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 43.9 g, Cholesterol 367.9 mg, Fat 49.2 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 29.4 g, Sodium 130.8 mg, Sugar 37.2 g
CHOCOLATE MACADAMIA NUT CREME BRULEE
The only way you could possibly improve Creme Brulee is to add a little bit of chocolate and macadamia nuts This is the brulee to end all brulees. From Chef Daniel Bruce. The Zaar computer is not recognizing some of the instructions so.....the 1st 4 ingredients are for the custard. The next 6 ingredients are for the chocolate mixture. The last 2 ingredients are for the topping.
Provided by dojemi
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- CUSTARD: Beat together the ingredients, strain and reserve.
- CHOCOLATE MIXTURE: Heat cream to boil, remove and stir in remaining ingredients, keep warm.
- BRULEE TOPPING: Mix together and reserve.
- FINAL PROCEDURE: Preheat oven to 300°F Place Chocolate mix evenly into the bottom of four flat ramequins.
- Slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. Bake for approximately 1 hour until set. Remove and cool.
- To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.
Nutrition Facts : Calories 739.3, Fat 57.3, SaturatedFat 31.6, Cholesterol 362.1, Sodium 64, Carbohydrate 54.8, Fiber 0.8, Sugar 49.8, Protein 5.7
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories Creme Brulee
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories Creme Brulee
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
CHOCOLATE-ANCHO CRèME BRûLéE
Categories Milk/Cream Chocolate Egg Dessert Bake Broil Spice Fall Cinnamon Ramekin 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:
- Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
- Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.
- This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.
WHITE CHOCOLATE CREME BRULEE W/ MACADAMIA NUTS
From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.
Provided by Da Huz
Categories Dessert
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in a double boiler.
- Preheat oven to 300 F.
- Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
- Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
- Split nuts between 6 ramekins.
- Pour chocolate mixture on top of nuts.
- Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
- CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
- Remove from oven and let cool to room temperature while still in the water bath.
- Remove ramekins from water bath and chill in the fridge for at least 2 hours.
- Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
- Allow caramelized sugar to cool and harden (takes less than a minute).
Nutrition Facts : Calories 669.6, Fat 54, SaturatedFat 28.4, Cholesterol 302.8, Sodium 72.2, Carbohydrate 41.6, Fiber 1, Sugar 37.9, Protein 7.2
WHITE CHOCOLATE MACADAMIA CREME BRULEE
I had this wonderful dessert on vacation and have since played around with a basic Creme Brulee recipe until I came up with this little bit of heaven!
Provided by Sandy
Categories Creme Brulee
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Set 6 (4-ounce) ramekins in a deep baking dish. Put 1 tablespoon of the macadamia nuts into each of the ramekins.
- In a saucepan, stir the cream and sugar over medium heat. When the mixture comes to a slow simmer, add the white chocolate and remove from the heat. Whisk until the chocolate has completely melted. Stir in the egg yolks, one at a time, continuing to whisk until combined. Stir in the vanilla extract. Divide the mixture evenly between the ramekins. Place the dish into the oven and then pour water into baking dish until ramekins are 3/4 submerged.
- Bake in preheated oven until custard has set, about 45 minutes. Remove pan and turn oven to broil.
- Sprinkle the brown sugar over each of the ramekins. Place pan under broiler until sugar has melted and caramelized, about 5 minutes.
- Remove ramekins from water bath. Allow to cool for about 15 minutes. I prefer to chill these in the fridge before serving however they are just as heavenly served warm.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 49.8 g, Cholesterol 249.2 mg, Fat 44.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 24 g, Sodium 58 mg, Sugar 46.3 g
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