Irish Creme Brulee With Fruit Compote Recipes

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IRISH CREAM CREME BRULEE



Irish Cream Creme Brulee image

This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

Provided by Grace Gutberlet

Categories     World Cuisine Recipes     European     French

Time 6h25m

Yield 6

Number Of Ingredients 6

2 cups heavy cream
⅓ cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
  • Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  • Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  • Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  • Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
  • Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g

WHITE PEPPER CRèME BRûLéE WITH FIG AND PRUNE COMPOTE



White Pepper Crème Brûlée with Fig and Prune Compote image

Raw sugar melts easily and makes a nice crunchy topping on the custards.

Provided by Gale Gand

Yield Makes 6

Number Of Ingredients 11

2 cups apple juice
3/4 cup diced dried Calimyrna figs (about 5 ounces)
3/4 cup diced dried pitted prunes (about 5 ounces)
1/2 teaspoon (packed) grated orange peel
2 1/3 cups whipping cream
1/3 cup half and half
1/2 teaspoon ground white pepper
1 5-inch piece vanilla bean, split lengthwise
8 large egg yolks
1/2 cup sugar
9 teaspoons raw sugar crystals

Steps:

  • Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes. Cool compote slightly. Transfer to small bowl. (Compote can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 325°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream, half and half, and pepper in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat. Cover; set aside 10 minutes to steep. Discard vanilla bean. Whisk egg yolks and 1/2 cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture.
  • Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake custards until set in center, about 35 minutes. Remove custards from water; refrigerate uncovered until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Preheat broiler. Sprinkle 1 1/2 teaspoons raw sugar crystals over top of each custard. Place custards on small baking sheet and broil until sugar melts and browns, rotating sheet for even browning, about 3 minutes. Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
  • Serve custards with compote.

IRISH OATMEAL BRULEE WITH DRIED FRUIT AND MAPLE CREAM



Irish Oatmeal Brulee With Dried Fruit And Maple Cream image

Provided by Melissa Clark

Categories     brunch, sauces and gravies, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup steel-cut oats
1 cup heavy cream
2 star anise
1 small cinnamon stick
1 small strip (1/2 by 1 1/2 inches) orange zest
1/4 cup maple syrup
Pinch of salt
1/4 cup chopped dried apricots
1/4 cup dried cherries or cranberries
1/4 cup chopped dried figs
2 tablespoons toasted chopped pecans
2 tablespoons toasted chopped walnuts
4 tablespoons sugar

Steps:

  • Place oats in a bowl, and cover with water by 2 inches. Cover bowl, and let stand overnight.
  • In a small saucepan, combine cream, star anise, cinnamon stick and orange zest. Bring mixture to a simmer, and cook for 10 minutes. Using a slotted spoon, remove spices and orange. Whisk maple syrup into cream, increase heat to medium-high and simmer until mixture thickens enough to coat back of a spoon, about 10 minutes.
  • Meanwhile, drain oats and place them in a saucepan with 3 1/4 cups water. Simmer over medium heat until tender but not mushy, about 15 minutes. Stir in salt.
  • Preheat broiler. In a small bowl, combine dried fruit and nuts. Divide half the oatmeal among four broiler-proof bowls or large ramekins, then top with fruits and nuts. Cover with remaining oatmeal, and smooth tops. Sprinkle 1 tablespoon sugar over each, and place under broiler. Broil until sugar caramelizes and forms a crust, about 1 to 2 minutes. Watch carefully so sugar doesn't burn. Serve immediately with maple cream.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 28 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 101 milligrams, Sugar 42 grams

IRISH CREAM CRèME BRûLéE



Irish Cream Crème Brûlée image

This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.

Provided by Grace Gutberlet

Categories     Creme Brulee

Time 6h25m

Yield 6

Number Of Ingredients 6

2 cups heavy cream
⅓ cup white sugar
6 large egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
  • Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
  • Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
  • Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
  • Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45-degree angle and shake off excess sugar.
  • Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g

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