COFFEE BRULEE SPOONFULS
Provided by Food Network
Categories dessert
Time 1h28m
Yield 20 to 30 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
- Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, fire up your kitchen torch. Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet. Repeat with the remaining spoons. Torch the spoons until the sugar is melted and well browned, about 1 minute. Let cool 1 minute before serving.
BANANA CREME BRULEE
Steps:
- Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
- When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.
CREME BRULEE SPOONFULS
Provided by Food Network
Categories dessert
Time 54m
Yield 20 to 30 servings or spoons
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into an 8 by 8-inch ovenproof baking pan and smooth over.
- Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
- Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold.
- Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet. Repeat with the remaining spoons. Torch or broil the spoons until the sugar is melted and well browned. Let cool 1 minute before serving.
BANANA BRULéE
Another Alton Brown favorite, this is actually part of his Banana Splitsville recipe. You can serve this with ice cream or as is.
Provided by Sandi From CA
Categories < 15 Mins
Time 11m
Yield 16 banana "sticks"
Number Of Ingredients 2
Steps:
- To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
- Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
- Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Nutrition Facts : Calories 26.2, Fat 0.1, Sodium 0.3, Carbohydrate 6.7, Fiber 0.8, Sugar 3.6, Protein 0.3
BRILLIANT BANANA BRULEE
Not sickly-sweet due to the mix of yoghurt with custard which gives this great tangy taste. My son said it was the best dessert he'd had for ages!! The recipe came from the back of a carton of Ambrosia custard.
Provided by Tina and Dave
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Thinly slice the bananas and share amongst fire-proof dishes.
- Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
- Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
- Serve up to your delighted family or guests!
Nutrition Facts : Calories 311.1, Fat 5.4, SaturatedFat 2.4, Cholesterol 137, Sodium 169.3, Carbohydrate 61.9, Fiber 1.5, Sugar 14.3, Protein 6.2
BANANA BRULEE SPOONFULS
Steps:
- Preheat oven 300 degrees. Heat cream, half and half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, grandually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. Place the pan in the hot-water bath. Bake in the center of the oven until the custard is set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool for 15 minutes. Tightly cover the custard with plastic wrap, making sure the plastic does not touch the surface. (Can be refrigerated up to 3 days). Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula or a butter knife. Keep cold. Right before serving, thinly slice the banana (about 1/8 in thick). Heat a broiled to very hot (or fire up your kitchen torch). Top each spoonful of custard with a slice of banan, lightly pressing it onto the custard. Sprinkle the entire surface with a layer of coarse sugar and place each spoon on a baking sheet. Broil or torch the spoons until sugar is melted and well browned, about 1 minute. Let spoons cool 1 minute.
EASY BANANA CRèME BRûLéE
Take only 20 minutes to prepare this amazing and super-easy banana crème brûlée. It will certainly be popular during dessert.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
- Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
- Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.
Nutrition Facts : Calories 90, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
More about "banana brulee spoonfuls recipes"
BANANAS BRûLéE - FOODIE WITH FAMILY
From foodiewithfamily.com
Reviews 17Estimated Reading Time 6 mins
BANANA BRûLéE PULL-APART BREAD RECIPE - TABLESPOON.COM
From tablespoon.com
BANANA BRûLéE SPOONFULS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BANANA BRULEE SPOONFULS – RECIPES NETWORK
From recipenet.org
BANANA BRULEE SPOONFULS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BANANAS BRûLéE WITH AFFOGATO - EASY RECIPES
From yejiskitchenstories.com
BANANAS BRÛLÉE - BRENDA GANTT RECIPES
From brendaganttrecipes.com
BRULEED BANANA SPLIT | PAULA DEEN
From pauladeen.com
RECIPE FOR BANANA BRULEE SPOONFULS - MARLI AVE RECIPES
From marliave.com
BANANA BRULEE SPOONFULS (GALE GAND) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BANANA CRèME BRûLéE RECIPE | MYRECIPES
From myrecipes.com
BANANAS BRULEE - FOODNSERVICE
From foodnservice.com
VEGAN BANANA CREME BRûLéE - FEASTING ON FRUIT
From feastingonfruit.com
BANANAS FOSTER CRèME BRûLéE - FOOD REPUBLIC
From foodrepublic.com
BANANA BRULEE SPOONFULS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
You'll also love