IRISH CRèME BRûLéE
Enjoy this delicious brûlée packed with whipping cream, Irish cream liqueur, eggs and sugar - a wonderful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
- In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
- Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
- Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
- Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 250 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 1/2 g
IRISH CREAM CREME BRULEE
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
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
IRISH CREME BRULEE WITH FRUIT COMPOTE
This version of crème brûlée takes on an Irish touch with the addition of toasted oatmeal and a hit of Bushmills. Patrick McLarnon, chef at Ardtara, County Londonderry, keeps it a fixture on the menu although he changes the fruit compote seasonally. Here he uses a small ramekin which is a perfect size given the richness of the crème. From "The Irish Heritage Cookbook" by Margaret Johnson
Provided by Chef Kate
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To make the Custard:.
- Preheat the oven to 375°F
- Butter six 6-ounce ramekins.
- Place the oats into a shallow ovenproof dish and toast in the oven until they start to brown and smell nutty; about 10 minutes. Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
- Reduce heat to 325°F
- In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Add the cream and oats and stir to blend. Spoon the mixture into the prepared ramekins.
- Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
- Bake until the custard is set, about 45 minutes.
- Remove from the oven and let cool in the baking pan for 15 minutes.
- Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
- To make the compote:.
- In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
- To serve:.
- Preheat the broiler.
- Dust each custard with 1 tablespoon confectioners' sugar and place under the broiler until caramelized (or if you are lucky enough to have a little torch, you can do it with that).
- Serve with a spoonful of rhubarb compote on the side.
- Note:.
- If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.
Nutrition Facts : Calories 643.5, Fat 33.1, SaturatedFat 19.6, Cholesterol 266, Sodium 40.6, Carbohydrate 82.8, Fiber 1.7, Sugar 75.4, Protein 4.9
IRISH CREAM CRèME BRûLéE
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
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
CARAMELIZED BAKED CUSTARDS
Creme brulee is our favorite dessert and we love Irish cream liqueur, so I decided to put them together for a dinner finale we truly love. With a last name like Moynihan and a husband named Patrick, you can tell St. Patrick's Day is a very big holiday in our house! -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a saucepan, heat cream and liqueur until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks and 3/4 cup sugar until blended but not foamy. Slowly stir in hot cream mixture. Stir in vanilla., Place six 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour cream mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins., Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. 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, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 5-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 481 calories, Fat 35g fat (20g saturated fat), Cholesterol 283mg cholesterol, Sodium 68mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 6g protein.
IRISH CREME BRULEE
Steps:
- Preheat oven to 350°F. Place international coffee, cream, sugar, and salt in medium sauce pan. Cook over medium heat stirring occasionally for 4-5 minutes or till sugar is dissolved. Beat in egg yolks. In medium bowl, gradually whisk cream mixture into egg yolks. Stir in vanilla.
- Pour mixture into 6 ounce custard cups. Place cups in 13x9-inch baking pan. Fill baking pan with hot water to 1 inch depth. Loosely cover with foil.
- Bake for 70 minutes or until gently set in center. Remove from to wire rack to cool. Chill for several hours overnight.
- Preheat broiler. Sprinkle each Creme Brulee evenly with brown sugar. Broil for 2 minutes or till sugar is melted and caramelized. Chill for 30 minutes or till topping hardens.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRèME BRûLéE COCKTAIL RECIPE BY TASTY
This dessert cocktail is the best of both worlds-rich white chocolate liqueur and Irish cream are blended with hazelnut liqueur and vanilla vodka for a dreamy drink. We use whipped aquafaba to create a frothy bed for the turbinado sugar that's caramelized into a crunchy sugar top for that classic crème brûlée feel.
Provided by Andrew Pollock
Categories Drinks
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whip 3 tablespoons aquafaba with an electric hand mixer on medium-high speed until frothy. Add the granulated sugar, 1 tablespoon at a time, until the mixture is glossy and holds stiff peaks. Set aside.
- Add 1 ice cube and the remaining 3 tablespoons aquafaba to a large cocktail shaker. Shake vigorously until you no longer hear the ice cube and the aquafaba is foamy.
- Add the Irish cream, vanilla vodka, hazelnut liqueur, white chocolate liqueur, vanilla. Shake vigorously for 30 seconds.
- Strain the cocktail into 2 martini glasses, filling each about ¾ of the way.
- Gently spoon the whipped aquafaba topping over each cocktail and smooth the top.
- Sprinkle each cocktail with 1 teaspoon turbinado sugar. Use a culinary torch to brûlée the sugar until melted and caramelized. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, Sugar 18 grams
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
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- Preheat oven to 325 degrees. In a small saucepan, combine cream and sugar and cook over low heat just until simmering. Allow to cool for a few minutes.
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