COFFEE CARAMEL CREME BRULEE
Steps:
- Preheat oven to 325 degrees.
- In a large saucepan, add cream.
- Slice vanilla bean down the center and scrape out the insides. Add bean and seeds to cream.
- Heat over medium high heat until bubbles form around edges. Remove from heat and set aside.
- While cream is cooling, into a medium bowl whisk together eggs and sugar. Whisk until mixture is light in color and creamy.
- Remove vanilla bean from cream and discard.
- Temper egg mixture into cream mixture by whisking it slowly to avoid scrambling your eggs.
- Add in caramel sauce and continue mixing until everything is combined.
- Pour cream/egg mixture into ramekins. Filling to near the top.
- Place ramekins into a roasting pan. Create a water bath by filling roasting pan with warm water so that water level reaches half way up the sides of the ramekins.
- Bake for approx 40-45 minutes OR until center is slightly jiggly and sides are firm.
- Carefully remove ramekins from water bath with tongs.
- Transfer to a baking sheet and refrigerate for 3-4 hours or until mixture sets up completely.
- Remove crème brulee 15 minutes PRIOR to serving.
- Dust tops of each ramekin with sugar. Rolling the edges so that the sugar is distributed evenly.
- Using your broiler OR a kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving.
CARAMEL CREME BRULEE
This recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large saucepan, heat whipping cream and cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture., Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold., Mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 452 calories, Fat 35g fat (21g saturated fat), Cholesterol 298mg cholesterol, Sodium 86mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 6g protein.
COFFEE-CARAMEL CREME BRULEE
Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.
Provided by DailyInspiration
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
- Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7
COFFEE CREME BRULEE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
- In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
- Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
- top.
- Place ramekins into a roasting pan. Transfer to oven. Before closing oven
- door, pour water into pan (but not into the ramekins themselves!) until it
- reaches 1/2 way up the side of the ramekins.
- Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
- When brulees have fully solidified and cooled down, sprinkle 1 1/2
- tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
- Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
COFFEE & CREME BRULEE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
- In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
- Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.
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.
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
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- Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
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