Creme Brulee Martini Recipes Recipe For Chicken

SIMPLE CREME BRULEE DESSERT

Simple Creme Brulee Dessert image

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

Ingredients

3 tablespoons white sugar
1 cup heavy cream
3 egg yolks
¼ teaspoon vanilla extract
2 tablespoons white sugar, divided

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

CREME BRULEE COOKIES

Creme Brulee Cookies image

Soft and creamy creme brulee-inspired cookies!

Provided by LetsHaveCookies

Categories Cookies

Time 1h40m

Yield 10

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream
1 cup unsalted butter, at room temperature
1 ¼ cups white sugar, divided, or as needed
4 large egg yolks

Steps:

Mix flour, baking powder, and salt together in a bowl. Pour vanilla into cream in a second bowl.
Combine butter and 1 cup sugar in a third, large bowl; cream with an electric mixer until well combined. Scrape down the sides and beat in egg yolks, 1 or 2 at a time. Scrape the sides again and beat in vanilla-cream mixture until just combined.
Add in dry ingredients, 1 cup at a time, and beat on low speed until just combined. Chill batter in the refrigerator for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Scoop batter into a mini muffin silicone mold to recreate the shape of creme brulee. If you don't have a mini muffin silicone mold, use a tablespoon or tablespoon-sized scooper to portion out the batter and set on a greased baking sheet, leaving 2 inches between each cookie.
Bake cookies in the preheated oven for 10 to 12 minutes. Remove from oven and allow to cool for about 10 minutes. Transfer to a cooling rack to cool completely.
Transfer cookies to a baking sheet and sprinkle a thin layer of the remaining sugar on top of each cookie. Use a torch to carefully heat up the sugar until slightly browned, being careful not to burn the cookies.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 45.2 g, Cholesterol 163.3 mg, Fat 29.2 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 17.8 g, Sodium 180.3 mg, Sugar 25.2 g