Rum Raisin Creme Brulee Recipes

RUM RAISIN CREME BRULEE

Steps:

• Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins., Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins., Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours., 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.

3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
• Add the egg yolk into the melted ice cream and whisk well.
• Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
• Bake for 40-50 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 2 hours, and up to 3 days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
• Sprinkle 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 5 minutes before serving.
• You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
• Enjoy!

CREME CARAMEL WITH RAISINS

Steps:

• Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.
• Place 2/3 cup of the sugar and 6 tablespoons water in a medium-size nonstick skillet. Swirl to moisten the sugar. Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.
• Pour a thin layer of the caramel into each of 10 half-cup ramekins or dariole molds, enough caramel to coat the bottoms. Scatter the marinated raisins into the ramekins. Set aside.
• Place the milk and 1/2 cup of the sugar into a saucepan, and bring just to a boil.
• Whisk the remaining 1/2 cup of the sugar with the eggs and egg yolk. Pour in the hot milk in a thin stream. Strain the mixture through a fine sieve, and add the vanilla. Pour into the ramekins.
• Preheat the oven to 275 degrees. Place the ramekins in a baking dish or a roasting pan, and add enough warm water to the pan so that the water comes halfway up the sides of the ramekins. Bake for 50 to 60 minutes, until firm.
• Remove the ramekins from the water bath, and allow the custards to cool. Then, refrigerate them at least 4 hours. To serve, unmold by running a thin knife around the edges of the custards, and invert them onto small plates.