WHITE CHOCOLATE CARAMEL
Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
- To reheat, warm the jar in a pot of simmering water.
CHOCOLATE CREME CARAMEL
This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
- Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
- Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
- Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
- Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
- Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
- Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
- When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.
WHITE CHOCOLATE CREME BRULEE
When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.
ANNIE'S WHITE CHOCOLATE-KAHLUA® CREME BRULEE
I try to come up with at least one new dish for every holiday with the family. I decided to do a creme brulee one year, and found several recipes that looked interesting but none were quite what I wanted. I ended up combining a couple, then tweaking until my hubby said, That's it! Now when the torch comes out, everyone starts swarming! I've even found hidden dishes in the refrigerator where someone has saved one for themselves.
Provided by Annie C
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 3h52m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
- Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
- Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
- Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
- Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
- Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.
Nutrition Facts : Calories 736.4 calories, Carbohydrate 47.9 g, Cholesterol 414.8 mg, Fat 55.8 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 33.1 g, Sodium 78.6 mg, Sugar 43.6 g
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
MMM... WHITE CHOCOLATE CREME BRULEE
This recipe came from my friend Duncan. He said, "I have a yummy tasty White Chocolate Creme Brulee that is fabulously easy to make. I'm not a big fan of white chocolate and I love this." He got it from the Portobello Yacht Club.
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 4-7 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 300 degrees F.
- Whisk egg yolks and 1/4 cup sugar in a medium bowl.
- Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
- Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
- Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
- Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
- Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
- Bake at 300 degrees F until the custards are set in the center, about 1 hour.
- Carefully remove the custards from water and let cool.
- Cover (plastic wrap works fine) and refrigerate.
- Just before serving, preheat the broiler.
- Sprinkle 1/2 tablespoon sugar over each custard.
- Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
- Serve hot, or refrigerate up to 1 hour and serve cold.
- Makes 4 servings.
WHITE CHOCOLATE CREME CARAMEL
Creme caramel has always been my favourite but the white chocolate in this makes it my "favourite" favourite.
Provided by Shaz Bloomfield
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease 6 oven proof ramekins.
- Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
- Continue to heat on high until mixture starts to turn golden.
- Do not over cook.
- Pour toffee quickly into ramekins.
- Put ramekins in a baking dish.
- Pre heat oven to 160oC.
- Combine milk and cream in a saucepan and heat over medium-high heat.
- Stir until mixture is almost to boiling point.
- Turn off heat and add chocolate.
- Whisk until chocolate is melted and mixture is smooth.
- Beat eggs, extra sugar and vanilla in a bowl.
- Pour in the chocolate mixture, whisking constantly.
- Pour custard into ramekins.
- Pour enough boiling water to come halfway up sides of dishes.
- Cook, uncovered for 30-40 minutes.
- Remove ramekins from water and refrigerate overnight.
- To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
- Serve with strawberries or peaches.
Nutrition Facts : Calories 406.8, Fat 20.1, SaturatedFat 11.4, Cholesterol 185, Sodium 102.4, Carbohydrate 50, Sugar 46.3, Protein 7.8
More about "white chocolate creme caramel recipes"
BUNET (CHOCOLATE CRèME CARAMEL WITH …
From foodandwine.com
CHOCOLATE CREME CARAMEL RECIPE - EL MUNDO …
From elmundoeats.com
CARAMELIZED WHITE CHOCOLATE - THE PIONEER …
From thepioneerwoman.com
WHITE CHOCOLATE CARAMEL FUDGE RECIPE
From shugarysweets.com
WHITE CHOCOLATE CREME CARAMEL | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
Cuisine FrenchCategory DessertServings 6Total Time 1 hr 15 mins
WHITE CHOCOLATE CHIP COOKIES WITH CARAMEL AND PRETZELS - CREME …
From lecremedelacrumb.com
WHITE CHOCOLATE BUTTERCREAM FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
WHITE CHOCOLATE–LIME CREME CARAMEL RECIPE | SUR LA TABLE
From surlatable.com
10 BEST WHITE CHOCOLATE CARAMEL RECIPES | YUMMLY
From yummly.com
BANANA ICE CREAM PIE RECIPE BY TASTY
From tasty.co
OREO CREAM PIE - A BAJILLIAN RECIPES
From abajillianrecipes.com
WHITE CHOCOLATE RASPBERRY ICE CREAM - NO CHURN RECIPE
From dessertsonadime.com
23 MAGICAL ST. PATRICK'S DAY DESSERT RECIPES - SUGARHERO
From sugarhero.com
CARAMEL CREAMS® - CARAMEL CANDY RECIPES AND CRAFTS
From caramelcreams.com
COSTCO TRU FRU WHITE CHOCOLATE-COVERED STRAWBERRIES REVIEW
From costcuisine.com
WHITE CHOCOLATE CARAMEL PRETZELS - CARAMEL CREAMS®
From caramelcreams.com
ANDES CHOCOLATE TART RECIPE BY TASTY
From tasty.co
WHITE CHOCOLATE MOUSSE WITH CARAMEL SAUCE | DESSERT RECIPES
From goodto.com
CHURCH & UNION’S CHOCOLATE ESPRESSO MARTINI - WSMV.COM
From wsmv.com
You'll also love