BOURBON PECAN CREME BRULEE
Make and share this Bourbon Pecan Creme Brulee recipe from Food.com.
Provided by Da Huz
Categories Dessert
Time 4h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 350.
- Heat the cream to a simmer, stirring occasionally to prevent a skin from forming.
- Meanwhile fork together the egg yolks and sugar, taking care not to incorporate any air into the mix.
- When cream is hot, remove from heat and add vanilla and bourbon.
- Slowly pour cream into eggs, mixing with fork, being careful not to incorporate any air into the mix. You have to pour slowly, otherwise the hot cream will cook the egg.
- Divide custard between 6 ramekins and place in a baking dish. Add water to the baking dish so that it comes up the sides of the ramekins to the level of the custard inside. Take care not to splash any water into the ramekins.
- Carefully place baking dish in the oven (don't splash water into the ramekins) and bake about half an hour. Custard is done when it is set but still jiggly.
- Remove from the oven and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and refrigerate at least a couple hours, and up to 2 days.
- When ready to serve, cover each custard with about 2 tsp of brown sugar and caramelize with a torch (or you can use the broiler in your oven, but be careful, the line between caramelized and burned is a fine line). Top with toasted pecans.
Nutrition Facts : Calories 635, Fat 49.3, SaturatedFat 25.6, Cholesterol 384.9, Sodium 51.7, Carbohydrate 39, Fiber 0.9, Sugar 34.6, Protein 6.5
PECAN BOURBON CREME BRULEE
A bit different because the toasted pecans are chopped and sprinkled on top, but neverless an excellent brulee
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Place six 3/4-cup custard cups in large roasting pan.
- Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring whipping cream to boil in heavy medium saucepan. Gradually whisk hot whipping cream into egg yolk mixture. Pour custard into souffl dishes, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of souffl dishes. Bake custards until just set in center, about 30 minutes.
- Remove from water and cool completely. Cover and refrigerate at least 6 hours. (Custards can be prepared up to 2 days ahead. Keep covered and refrigerated.).
- Preheat broiler. Arrange custard dishes on baking sheet. Sprinkle 1 tablespoon golden brown sugar evenly over each. Broil until sugar melts and turns dark brown, rotating baking sheet for even browning and watching closely, about 2 minutes. Sprinkle creme brulees with chopped toasted pecans, dividing equally.
Nutrition Facts : Calories 659.3, Fat 50, SaturatedFat 25.8, Cholesterol 450.5, Sodium 55.5, Carbohydrate 43.5, Fiber 0.9, Sugar 39, Protein 6.9
THE BEST CREME BRULEE
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
- Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
- Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
- Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
- Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
- Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
- Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
- Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
- Freeze the custards for 5 minutes before serving (see Cook's Note).
BOURBON VANILLA CRèME BRûLéE
This crème brûlée couldn't be easier especially with just four ingredients! This is not made the traditional method, but still turns out silky smooth, and it's ready faster than the oven method!
Provided by thedailygourmet
Categories Creme Brulee
Time 2h20m
Yield 4
Number Of Ingredients 5
Steps:
- Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
- Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
- Pour egg yolk-cream mixture into the remaining cream in the double boiler.
- Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
- Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
- Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
- Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
- Lightly tap the crystallized sugar with the back of a spoon to break it before eating.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 18.4 g, Cholesterol 235.2 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 28.7 mg
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
BOURBON BRûLé
I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice. And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks. I loved the way it looked and how it tasted. The sweet seared orange perfumes every sip.
Provided by Florence Fabricant
Categories cocktails
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Slice the orange in half horizontally. Cut a thin slice (no more than 1/8 inch) from each half. Coat one side of each slice with the sugar. Heat a small, heavy skillet, preferably cast iron, on high. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized. Remove from pan and let cool, browned side up. Juice the rest of the orange; you should have about 1/4 cup.
- Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes. Stir briefly to chill. Strain over ice into two rocks glasses. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks. Serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 13 grams
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
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