ALMOND CREME BRULEE
Make and share this Almond Creme Brulee recipe from Food.com.
Provided by Maureen of Montreal
Categories Dessert
Time 1m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat cream in a heavy saucepan.
- Add granulated sugar and stir until dissolved.
- Beat egg yolks until light and creamy.
- Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
- Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
- Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.
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.
OATMEAL CRèME BRûLéE WITH ALMOND AND ORANGE
At Primehouse in Chicago, David Burke ropes in orange and oatmeal for a crème brûlée: orange zest, stirred into cooked oatmeal with brown sugar, sits at the bottom, contrasting with a creamy custard and a caramelized sugar top. He serves it in eggshells after brunch, with its salt bombs like sausages, eggs Benedict and smoked fish. "Putting salt and sweet together is always going to be successful," Mr. Burke said. "That's the classic candy bar trick."
Provided by Julia Moskin
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Lightly butter six small ramekins or brûlée dishes. Mix oatmeal, brown sugar and 1 teaspoon zest together. Divide among ramekins; smooth surface of mixture.
- In medium saucepan over medium heat, combine cream, granulated sugar, almonds and remaining orange zest. Heat, stirring frequently, about 4 minutes or until mixture is hot and sugar has dissolved (do not boil). Turn off heat and let infuse 10 minutes.
- In a medium bowl, whisk egg yolks. Strain cream mixture into egg yolks, whisking constantly; discard solids. Ladle cream and egg mixture into ramekins atop oatmeal. Transfer to a baking dish and pour in enough warm water to come halfway up sides of ramekins.
- Bake 40 to 50 minutes, until custards jiggle slightly when dish is moved and center is slightly runny; be careful not to overcook. Remove from water bath and cool. Refrigerate at least 2 hours or overnight.
- When ready to serve, evenly sprinkle each ramekin with about 1 tablespoon granulated sugar. Using a kitchen torch or under very hot broiler, carefully caramelize sugar until amber brown. Serve immediately or chill again, uncovered, up to 4 hours.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 49 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 22 grams, Sodium 46 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE-ALMOND CREME BRULEE TARTLETS
Oranges, underneath the signature caramelized topping, add a surprising element to this classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes 6
Number Of Ingredients 15
Steps:
- Make the crusts: Pulse flour, sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. Whisk together egg, yolk, and water. With machine running, quickly add egg mixture. Pulse until mixture just begins to hold together. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 30 minutes.
- Set six 4-inch tart rings on a parchment-lined baking sheet. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles, rerolling scraps as needed. Press dough into bottoms and up sides of tart rings, patching any holes or tears, leaving an overhang at the top of each. Prick bottoms of tart shells all over with a fork, and freeze until firm, about 1 hour. Meanwhile, preheat oven to 350 degrees. Trim excess dough flush with edges of rings using a knife.
- Bake, pressing down dough if puffing, until lightly golden, about 15 minutes. Let cool. Reduce oven temperature to 325 degrees.
- Make orange caramelized almonds: Remove zest from orange in strips using a vegetable peeler; reserve for filling. Cut away pith; slice fruit along membranes to release segments into a bowl. Squeeze juice from membranes into bowl; discard. Reserve half the segments for another use; coarsely chop remaining segments.
- Heat sugar and water in a saucepan over high heat, stirring constantly, until sugar dissolves. Bring to a boil, washing down sides of pan. Cook, swirling often, until sugar is pale amber and starts to caramelize. Add almonds, and stir to toast. Cook until medium to dark amber in color. Add orange and juice and a pinch of salt. Remove from heat, and stir until smooth.
- Make the filling: Bring cream and reserved orange zest to a boil in a medium saucepan. Remove from heat; cover, and let stand for 2 hours. Spread 1 tablespoon orange caramelized almonds in a flat, even layer onto bottom of each tart shell (you will have more almonds than needed to cover the tart shell bottoms; reserve remaining almonds for another use). Freeze tart shells until caramel is firm, about 20 minutes.
- Bring cream to just under a boil. Meanwhile, whisk together yolks, sugar, and a pinch of salt. Slowly whisk cream into egg mixture. Strain through a fine sieve; discard zest.
- Divide cream mixture evenly among tart shells, filling each to the top. Bake, rotating sheets halfway through, until just set, about 20 minutes. Let cool, then refrigerate for 1 hour to set.
- Sprinkle tops with sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of each tart, and move flame back and forth until sugar is caramelized and deep golden brown, or broil until sugar is caramelized. Serve immediately.
CHOCOLATE DELICE WITH SALTED CARAMEL
I cant claim this as my own recipe but it's from 2009 Masterchef Australia chef Eamon Sullivan. I just wanted to post his recipe so I never lose it!
Provided by Kazryn
Categories Tarts
Time 1h
Yield 2 tarts, 2-4 serving(s)
Number Of Ingredients 29
Steps:
- Crème brulee.
- Pre heat oven to 140°C.
- For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.
- Mix egg yolks, whole egg and sugar together, without incorporating too much air.
- Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
- Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.
- Choco cream.
- For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
- Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
- Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
- Biscuit Base.
- For biscuit base, increase oven temperature to 180°C.
- Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
- Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
- Chocolate glaze.
- For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
- Salted caramel.
- For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
- White chocolate stripes.
- Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
- To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.
- To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
- To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.
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- Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Then add the vanilla pod, too. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.
- In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the 1/3 cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form. Stir in the almond extract.
- Place 6 crème brûlée dishes in a baking pan. Divide the custard mixture evenly between the 6 dishes, allowing at least ¼’’ of head space for the sugar topping. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 30 to 40 minutes, or until the center of each custard still jiggles just slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
ALMOND CRèME BRûLéE - HONEST COOKING - RECIPES
From honestcooking.com
Servings 4Estimated Reading Time 3 minsCategory Dessert
- In a small bowl, mix together almond meal, coconut oil and sugar. Divide between four ramekins, pressing into the bottom to make a crust. Place in the refrigerator and chill for 20 minutes.
- Preheat oven to 375 degrees. Place ramekins in the oven and bake 20 minutes until crisp and golden. Set aside until ready to use.
- In a medium bowl, whisk together yolks and honey. In a small saucepan, heat almond milk on medium heat until just below boiling. Slowly pour in egg yolk mixture, whisking constantly. Continue to cook, just below boiling, stirring constantly and scraping the bottom to prevent sticking. Do not let it boil or the mixture will curdle. When thickened, after about 5-7 minutes, turn off heat. Pour mixture between four ramekins. Cover, place in the refrigerator and chill overnight (or at least a couple hours).
- When ready to eat, sprinkle each ramekin with 1½ teaspoons raw sugar. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Cool and let chill another hour before serving.
ALMOND CRèME BRûLéE RECIPE | MYRECIPES
From myrecipes.com
Servings 5
- Combine first 5 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Stir in almonds. Pour mixture evenly into 5 (5- x 1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15- x 10- x 1-inch jellyroll pan. Prepare 1/2-inch water bath (see Brûlée Basics below).
- Bake at 275° for 1 hour or until almost set. Cool custards in water in pan on a wire rack. Remove from pan; cover and refrigerate 8 hours or overnight.
- Sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place custards in jellyroll pan.
- Broil 5 inches from heat (with electric oven door partially opened) until brown sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish, if desired.
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