CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
HAZELNUT CREME BRULEE
Creme Brulee what can I say if you serve this desert people will think you are a gourmet chef . The rich and creamy taste and texture are amazing. I have used a kitchen torch for the carmelizing and was not impressed so I went to sears and purchased a torch that screwes right on the little propane tank it lasts much longer. The hazelnut syrup is found in the coffee section.
Provided by small town girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 300.
- in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
- strain into a large bowl, skimming off any foam or bubbles.
- divide mixture among 6 ramekins or custard cups.
- place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
- put the ramekins on the paper towel.
- to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
- bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
- remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
- when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
- for best results use a hand held torch to melt and lightly brown sugar.
- rechill custard for a few minutes before serving.
- if you do not have a torch place under a broiler until sugar melts.
Nutrition Facts : Calories 348.2, Fat 27.4, SaturatedFat 15.7, Cholesterol 333.2, Sodium 32.5, Carbohydrate 21.9, Sugar 19.7, Protein 4.5
NUTELLA CREME BRULEE
Make and share this Nutella Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
- Heat your cream to just under boiling. Remove from heat and add vanilla extract.
- Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
- Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
- Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
- Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
- Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
- Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
- When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
- Eat immediately.
Nutrition Facts : Calories 578, Fat 50.8, SaturatedFat 31.5, Cholesterol 329, Sodium 56.6, Carbohydrate 26.9, Fiber 0.5, Sugar 22.5, Protein 5.4
More about "hazelnut creme brulee recipes"
HAZELNUT CRèME BRûLéE WITH CRUSHED PRALINE CRUST
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Category Cookstr RecipesEstimated Reading Time 5 mins
- Prepare the praline: have 1/3 cup of the skinned hazelnuts ready and make sure your hands and forearms are protected by long sleeves and oven mitts or a kitchen towel wrapped securely around them. Put a small bowl of ice water on the stove in case of splattering caramel and butter a large, not non-stick, baking sheet with 1-inch sides and set nearby. Combine the granulated sugar and just enough water to moisten it in a heavy-bottomed, 2-quart saucepan. Stir the mixture over medium-low heat until the sugar melts, then increase the heat to medium-high. Boil the syrup, watching closely, as it begins turning a medium amber colour. When the syrup is a dark gold, immediately slide in the nuts and remove the pot from the heat. The addition of the hazelnuts will produce quite a commotion in the pot, and the caramel will splatter and spit as it is forced to quickly drop in temperature. Stand back and wait for the action to subside. Stir the nuts once or twice to coat them well, then pour the mi
- When it is totally cool, carefully break it into shards, taking care not to cut your hands—this candy is as sharp as glass! Place several shards into the dry bowl of a food processor fitted with a steel blade and pulse until the praline is reduced to a relatively fine powder. Repeat with additional shards until you have about 3/4 cup ground praline. Remove any obvious or large lumps of hazelnuts—these could cause the topping to scorch. Transfer the powder to an airtight container and store at room temperature in a cool, dry place until needed, up to 1 week if it’s not too humid. The remainder of the praline can be stored the same way and used whole to garnish ice creams, custards, cakes and other desserts, or ground and sprinkled on sundaes, cakes, etc.
- Prepare the custard: place the 1½ cups hazelnuts in the clean bowl of a food processor. Add the sifted confectioners’ sugar and pulse until the mixture forms a smooth paste, but is not too oily, and set aside.
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