TANGERINE CRèME BRûLéE
Provided by Todd Porter
Categories Milk/Cream Dessert Cocktail Party Kid-Friendly Shower Tangerine Engagement Party Party Pastry Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.
- In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.
- In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.
- Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.
- Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.
- Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)
- Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.
- Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.
- Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.
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
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
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
TANGELO CRèME BRûLéE
Categories Egg Bake Grapefruit Tangerine Gourmet
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Finely grate enough zest from tangelos to measure 1 tablespoon. Squeeze enough juice from tangelos to measure 2 cups. In a large bowl gently whisk together whole eggs and egg white until combined well. Add zest, tangelo and lemon juices, and granulated sugar and whisk just until sugar is dissolved.
- Divide custard among six 1/2-cup ramekins. Put ramekins in a baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in lower third of oven until just set but still trembling slightly, 20 to 25 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until firm, at least 2 hours, and up to 1 day. Set broiler rack so that tops of custards will be 2 to 3 inches from heat and preheat broiler (or have ready a blow torch).
- Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize under broiler (or with blow torch, moving flame evenly back and forth just over sugar) until sugar is melted and deep golden.
TANGERINE CREME BRULEE
Make and share this Tangerine Creme Brulee recipe from Food.com.
Provided by ringo
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the cream and half n half just to the simmer.
- Remove the zest from the tangerine and place it in the cream.
- Let it steep for about 1/2 hour.
- Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
- Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
- Chill completely.
- Sift the brown sugar and place a light coating over each ramekin.
- Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
- * I usually halve this recipe since we are two.
- If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.
Nutrition Facts : Calories 612.5, Fat 49.3, SaturatedFat 29.6, Cholesterol 355.6, Sodium 64.2, Carbohydrate 39.4, Fiber 0.8, Sugar 34.2, Protein 5.5
CRèME BRûLéE FRENCH TOAST RECIPE BY TASTY
Here's what you need: heavy cream, sugar, cinnamon, large egg yolks, vanilla extract, brioche bread, strawberry, whipped cream
Provided by Claire Nolan
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pour the heavy cream into a 9x13-inch (23x33 cm) baking dish.
- Mix 1 cup of sugar (200 g) and the cinnamon in a small bowl and add to the cream, followed by the egg yolks and vanilla. Whisk well to combine.
- Dip each slice of bread into the cream mixture, coating both sides well. Place the dipped bread on the wire rack set over the baking sheet. Bake for 15 minutes, flip the bread over, then bake for another 15 minutes, until slightly crispy.
- Slice the strawberries into decorative shapes of your choosing. For a strawberry rose, place a strawberry stem side down and carefully make thin slices around the outer edge of the strawberry, making sure not to cut all the way through. Continue cutting and rotating the strawberry until you get to the center. Fan out the "petals".
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper and set a wire rack on top.
- For a strawberry fan, lay a strawberry on its flattest side. Tilt the knife at a 45˚ angle and make thin, angled slices through the strawberry, keeping the top of the strawberry connected and slicing all the way through the bottom of the berry. Fan out the slices.
- Sprinkle the remaining sugar on top of the bread and broil on high for 3 minutes, until the sugar has melted and browned, or carefully use a kitchen torch to brûlée the sugar.
- Top with whipped cream and strawberries and serve.
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 42 grams, Fat 80 grams, Fiber 1 gram, Protein 15 grams, Sugar 33 grams
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
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