CHOCOLATE CREME BRULEE
A great take on classic creme brulee, with just the right amount of chocolate.
Provided by jeanius80
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 5h31m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
- Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
- Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
- Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
- Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
- Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.
Nutrition Facts : Calories 619.3 calories, Carbohydrate 43.9 g, Cholesterol 367.9 mg, Fat 49.2 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 29.4 g, Sodium 130.8 mg, Sugar 37.2 g
PUMPKIN SPICE CREME BRULEE
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Provided by chrisreynolds
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
- Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
- Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
- Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
- Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
- Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 34.5 g, Cholesterol 470.3 mg, Fat 50.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 29.9 g, Sodium 96.8 mg, Sugar 29.7 g
CARDAMOM CREME BRULEE
Oh my, I found this on epicurious.com, and can't wait to try it. I love cardamom, and have a huge container of it downstairs that I need to use. I have never tried making creme brulee before. Prep time is chill time.
Provided by spatchcock
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°.
- In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- Place the cream in a heavy bottomed saucepan over medium heat.
- Warm just until little bubbles form around the edge.
- Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
- *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
- Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
- Place the dishes into a shallow baking dish large enough to hold them without crowding.
- Place the dish on the middle rack of oven.
- Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
- Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
- Bake for about 25 minutes, or until the custard is set in the center.
- Remove the custards to a wire rack to cool.
- Refrigerate for at least 3 hours, or until ready to use.
- When ready to serve, preheat the broiler.
- Pass the brown sugar through a fine sieve to eliminate all lumps.
- Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
- Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
- Remove from the broiler and serve immediately.
- Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
Nutrition Facts : Calories 926.2, Fat 67.8, SaturatedFat 39.8, Cholesterol 586.3, Sodium 87.3, Carbohydrate 75.2, Fiber 0.1, Sugar 69.2, Protein 8.7
CARDAMOM CRèME BRûLéE
Provided by Raji Jallepalli
Categories Herb Dessert Bake Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325°.
- 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
- 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
- 6. When ready to serve, preheat the broiler.
- 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
- Wine Suggestion:
- Royal Tokaji Red
- This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.
CHEF JOHN'S PUMPKIN CREME BRULEE
This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g
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