CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F. Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat.
- Whisk together the egg yolks and granulated sugar in a medium bowl until they are pale yellow and thickened. Whisk the warm cream into the egg mixture, a small amount at a time. Add the vanilla extract and whisk until mixed in. Pour the custard into six 8-ounce custard dishes.
- Put the custard dishes in a deep baking dish lined with a tea towel. Pour in boiling water so that it comes halfway up the sides of the custard dishes. Bake until the custard is firm but still wiggles, about 40 minutes. Remove from the water bath and refrigerate until firm, about 1 hour
- Preheat the broiler. Top each custard with an even layer of turbinado sugar and broil until the sugar melts and bubbles.
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
CALI'S SINFUL CREME BRULEE
Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!
Provided by caligrrl
Categories World Cuisine Recipes European French
Time 6h50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
- Bring a large pot of water to a boil.
- Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
- Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts : Calories 679.9 calories, Carbohydrate 42.6 g, Cholesterol 419.1 mg, Fat 55.8 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 33.1 g, Sodium 57.7 mg, Sugar 36.9 g
NUTELLA CREME BRULEE
Make and share this Nutella Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
- Heat your cream to just under boiling. Remove from heat and add vanilla extract.
- Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
- Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
- Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
- Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
- Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
- Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
- When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
- Eat immediately.
Nutrition Facts : Calories 578, Fat 50.8, SaturatedFat 31.5, Cholesterol 329, Sodium 56.6, Carbohydrate 26.9, Fiber 0.5, Sugar 22.5, Protein 5.4
CREME BRULEE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h32m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put a pie dish of about 8-inches in diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.
- Put the cream and vanilla bean into a saucepan and bring to the boiling point, but do not let boil. Beat the eggs and sugar together in a bowl, and, still beating, pour the flavored cream over it, bean and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens, whisking almost constantly: about 10 to 12 minutes should do it. You do not want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.
- When the cream's thick enough, take out the vanilla bean, retrieve the pie dish and pour the creme into the severely chilled container. Leave to cool, then put in the refrigerator until truly cold. Sprinkle with Demerara sugar, spoonful by spoonful, and burn with a blowtorch until you have a blistered tortoiseshell covering on top.
- dPut back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.
HAZELNUT CREME BRULEE
Creme Brulee what can I say if you serve this desert people will think you are a gourmet chef . The rich and creamy taste and texture are amazing. I have used a kitchen torch for the carmelizing and was not impressed so I went to sears and purchased a torch that screwes right on the little propane tank it lasts much longer. The hazelnut syrup is found in the coffee section.
Provided by small town girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 300.
- in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
- strain into a large bowl, skimming off any foam or bubbles.
- divide mixture among 6 ramekins or custard cups.
- place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
- put the ramekins on the paper towel.
- to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
- bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
- remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
- when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
- for best results use a hand held torch to melt and lightly brown sugar.
- rechill custard for a few minutes before serving.
- if you do not have a torch place under a broiler until sugar melts.
Nutrition Facts : Calories 348.2, Fat 27.4, SaturatedFat 15.7, Cholesterol 333.2, Sodium 32.5, Carbohydrate 21.9, Sugar 19.7, Protein 4.5
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5/5 (5)Estimated Reading Time 2 mins
- Preheat the oven to 130 Celsius degrees and place a heatproof pan with boiling water on the bottom of the oven to create a steamy environment for baking.
- When boiling, add about 1/3 of the cream mixture over the egg yolk mixture while mixing to compare the temperature.
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4.6/5 (10)Total Time 13 hrs 15 minsCategory Dessert RecipesCalories 505 per serving
- Using a knife, split the vanilla bean in half and scrape out the seeds with the point of the knife. Add the seeds to the egg yolks. Whisk in the milk and light cream until combined.
- Divide the Nutella evenly between four ramekins. Pour the egg mixture in the ramekins making sure to divide the mixture evenly among all four.
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5/5 (2)Estimated Reading Time 4 mins
- Preheat oven to 325°F. Heat cream over medium heat until bubbles begin to surface; remove from heat and cool slightly (5-8 minutes). Microwave Nutella for approximately 15-30 seconds until slightly melty - it doesn't take long!
- Meanwhile, whisk egg yolks and sugar until light yellow. Add Nutella. Temper in a bit of the cooled cream (~1/3 cup), swirl together, and then pour back into remaining cream. Stir to combine. If needed, and I'd recommend, running mixture through a sieve before placing into ramekins in case any of the egg cooked.
- Fill 4 6-oz. ramekins or 6 4-oz. ramekins. in a baking dish; fill dish with water halfway up the ramekins to create a water bath. Cover with foil and bake for 33-40 minutes, until centers are just set.
- Let cool completely on a cooling rack, approximately 30-45 minutes, then place in the fridge for at least 30 minutes. Sprinkle on about a tablespoon of sugar, evenly spread across the top. Using a culinary torch, heat sugar until it melts and caramelizes. Let cool slightly. Alternatively, place ramekins under broiler for approximately 2 minutes, watching carefully so they don't burn.
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