BRANDY CRèME BRûLéE BARS
A miniature cousin to restaurant-popular Crème Brûlée, you'll find these bars every bit as creamy and wonderful.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes.
- Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
- Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper.
- In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours.
Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 20 mg
CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
PRUNE AND BRANDY CREME BRULEE
A delicious combination that also uses up spare egg yolks!
Provided by dykerdog
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 150C. Cook prunes in a small pan with the orange juice for 6-8 mins to soften, remove stones and puree in food processor.
- Divide into 6 ramekins in a roasting tin
- Pour the cream into a medium pan, scrape in the vanilla seeds and add the pod as well. Heat for 10 mins, without boiling, stirring occasionally.
- Whisk egg yolks and sugar and strain into the warm cream. Remove vanilla pod and pour into the ramekins
- Pour boiling water into the roasting tin half-way up the ramekins and bake for 30 mins until the custard is just set but still wobbly. It will split if overcooked. Allow ramekins to cool, then chill in fridge overnight.
- An hour before serving, sprinkle with remaining sugar and place under a very hot grill or use a chef's blow-torch to caramelise the sugar. Refrigerate, then serve.
CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
HOMEMADE CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins
Provided by Tucker Iida
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
- Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
- Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
BRANDY CRèME BRûLéE DESSERT
Here's a creamy and wonderful crème brûlée dessert made with Original Bisquick® mix - a cool treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 16 to 18 minutes or until golden brown; remove from oven.
- Reduce oven temperature to 300°. Beat egg yolks and 1/4 cup sugar in small bowl with wire whisk until thick. Gradually stir in whipping cream and brandy until blended. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- For serving pieces, cut into 4 rows by 3 rows. Place on dessert plates. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Quickly drizzle hot caramel evenly over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1 g
COFFEE-BRANDY CRèME BRûLéE
Categories Coffee Milk/Cream Dairy Egg Dessert Bake Broil Brandy Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
- Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.
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
COFFEE-BRANDY CREAM BRULEE
A light custard with coffee and a light brandy flavor with a crunchy brown sugar topping. Plan a day ahead the custard needs to chill overnight, the complete recipe can be doubled to make 12 you will need 6 ramekins or oven-proof custard cups (12 if you are doubling) to make this recipe, taken from Bon Appetit magazine
Provided by Kittencalrecipezazz
Categories Dessert
Time P1D
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees F.
- Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
- In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
- In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
- Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
- Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
- Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
- Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
- Remove from fridge, cover with plastic wrap, and continue to chill overnight.
- The following day: Preheat the broiler.
- Arrange the ramekins on a small sheet.
- Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
- Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
- Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
Nutrition Facts : Calories 379.8, Fat 32.4, SaturatedFat 19.4, Cholesterol 248.5, Sodium 38.6, Carbohydrate 18.1, Sugar 15.2, Protein 3.5
RIDICULOUSLY EASY CREME BRULEE
Got this from the Kraft Canada website. I was looking for a way to simulate creme brulee without all the work. This is a very easy, tasty treat.
Provided by Miraklegirl
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk and cream into a mixing bowl and add pudding mix.
- Whisk until slightly thickened.
- Pour into a large baking dish and sprinkle with brown sugar.
- Broil until sugar melts and bubbles.
Nutrition Facts : Calories 154.3, Fat 7.7, SaturatedFat 4.8, Cholesterol 26.3, Sodium 246.8, Carbohydrate 17.8, Sugar 12.3, Protein 3.9
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
WHITE PEPPER CRèME BRûLéE WITH FIG AND PRUNE COMPOTE
Raw sugar melts easily and makes a nice crunchy topping on the custards.
Provided by Gale Gand
Yield Makes 6
Number Of Ingredients 11
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.
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