What is a really good and different Creme Brulee recipe? Anything creative besides the "regular" version?!
Answers: I want to try a different flavored creme brulee recipe, or you can submit a good regular creme brulee recipe. And also, how do you properly use the torch to burn the top? How far do you hold it away from the creme mixture? THANKS!
Strawberry Crème Brulee
1 quart light cream or half and half
1/4 cup sugar
2 t. vanilla extract
4 eggs, beaten
1 1/2 cups firmly packed light brown sugar
1 pint basket large strawberries, hulled
Powdered sugar
Heat cream with sugar and vanilla and stir until sugar has dissolved. Add a little hot mixture to eggs, beating constantly,then carefully stir rest of hot mixture into eggs. Beat well. Pour through fine sieve or piece of cheesecloth into a 1 1/2 quart baking dish. Set in a pan of hot water water should come about halfway up mold) put in oven preheated to 325. Bake 45 minutes or until knife inserted in center comes out clean. Chill covered at least 3 hours. Sprinkle brown sugar over surface, a generous 1/4". Slip on lowest rack in preheated broiler and let sugar glaze and melt, watching all the time or it will burn. Cover and chill. Arrange whole berries on top and sprinkle lightly with powdered sugar. Serves 6
Chocolate Vanilla Double Dip Creme Brulee
Yields: Eight Servings
The Custard
1/2 c Milk
2 c of Heavy (whipping) cream
1/2 c of Sugar
2 Vanilla beans (split lengthwise)
6 Egg yolks (room temperature blended with fork)
The Chocolate Mousse
5 oz of Bittersweet or semisweet Chocolate, coarsely chopped
4 oz of Unsalted butter, chopped
4 lg Eggs* (separated, at room temperature)
4 tb of Sgr.
Plus 6 tb of Sgr for caramelizing
1/4 ts of Cream of tartar
For the custard; be sure to place the milk, cream and sugar in a heavy medium sized saucepan. Scrape the seeds from vanilla beans in the mixture & add the split skins too. Bring to a boil over medium heat. Remove from heat and steep for atleast one hour or until the mixture cools to room temp. Discard the split skins of the beans.
Preheat oven to 300 degrees. Then place 8 three inch. ramekins in a large baking pan. Pour enough water into pan to come three quarters of the way up on the sides of the ramekins. Remove the ramekins & place the baking pan with the water in the oven to preheat for about 15 minutes.
Whisk the six egg yolks into the cooled milky mixture. Strain through a fine sieve into the ramekins, filling only about half full [make sure to leave room to add the chocolate mousse layer]. Then place the ramekins in the preheated prepared pan. Bake in the preheated oven until set & a knife inserted into the custard comes out dry. Remove dishes from the water bath and cool to room temperature.
For choc. mousse: melt the choc. and butter in the top of a double boiler, over gently simmering water until chocolate is smooth, stir occasionally. Cool until tepid, about 25 min. Using an electric mixer, beat the four egg yolks with two tablespoons of sugar until a slowly dissolving ribbon forms as the beaters are lifted. Fold the tepid chocolate into the yolks. Using a clean dry beater & bowl, beat the four egg whites and the cream of tartar until soft peaks form. Add the remaining two tablespoons of sugar one at a time and continue beating until barely stiff. Gently fold half of the whites into the chocolate mixture, fold in the remaining whites.
Spoon the chocolate mousse over the cooled baked custards, smoothing the tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to 6 hours or overnight. Remove from refrigerator 30 minutes before serving.
To serve, preheat the broiler (or use stovetop salamander or small propane torch). Sprinkle a little less than one tablespoon sugar over each dessert. Place about two inches below the heat source and broil until the sugar is melted and caramelized, about two minutes, watching carefully. Serve immediately.
Apple Cinnamon Creme Brulee
Apples:
2-3 medium tart baking apples such as Granny Smith, peeled, cored
1/4 cup sugar
1 tablespoon cinnamon
1/8 cup water
2 tablespoons butter
Custard:
6 large egg yolks
6 tablespoons sugar
1 teaspoon vanilla
1 1/2 cups heavy whipping cream
Topping:
3-4 tablespoons sugar
Preheat oven to 325° F.
Cut the apples into bite-size pieces. In a medium saucepan, place the apple pieces, 1/4 cup sugar, cinnamon, water and butter. Cook mixture over medium heat about 10 minutes or until apples are tender and sauce has slightly thickened. Remove from heat and cool.
In a medium bowl, whisk the egg yolks and 6 tablespoons sugar. Add the vanilla and gradually whisk in the heavy cream.
Divide the apple mixture among six 8-ounce ramekins. Evenly divide the cream mixture over the apples. The apples may rise to the top. Arrange the ramekins in a baking dish large enough to accommodate all of them. Add enough hot water to come halfway up the sides of the ramekins.
Bake the custards until set in center, about 40 minutes. Remove from oven and cool the custards in the baking dish with the water for 30 minutes. Remove from the baking dish and chill the custards in the refrigerator overnight.
Sprinkle the tops with sugar and melt the sugar using a chef's cooking torch. Or, if your ramekins are broiler proof, place under a preheated broiler for 1-2 minutes to melt the sugar.
Makes 6 servings
Butterfinger Creme Brulee
Serves 4.
1/4 cup finely chopped Nestle Butterfinger Candy, divided
2 cups heavy whipping cream
10 tablespoons granulated sugar, divided
Pinch of salt
4 large egg yolks
1 teaspoon vanilla extract
Heat oven to 300 degrees F.
Place 1 tablespoon Butterfinger pieces into each of four 6-ounce custard cups. Place whipping cream, 7 tablespoons sugar and salt in medium saucepan. Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
Beat egg yolks in medium bowl; gradually whisk cream mixture into egg yolks. Stir in vanilla extract. Pour cream mixture through a fine sieve into prepared cups. Place cups in 9-inch-square baking pan; fill pan with hot water to 1-inch depth. Loosely cover with foil. Bake for about 1 hour and 30 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
Sprinkle each crème br?lée evenly with remaining sugar. Broil until sugar is melted and caramelized. Refrigerate for 10 to 15 minutes or until caramel has hardened.
COCONUT CREME BRULEE
INGREDIENTS:
1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
(optional) 3 tablespoons toasted, sweetened, flaked coconut
DIRECTIONS:
Preheat oven to 300 degrees. In a large bowl, combine the
cream, coconut milk, egg yolks, sugar, vanilla, and rum.
Whisk until smooth. Skim off any foam or bubbles. Divide
mixture among 6 ramekins or custard cups. Place in a water
bath and bake until set around the edges, but still loose
in the center, about 50 minutes. Remove from oven and leave
in the water bath until cooled. Remove cups from water bath
and chill for at least 2 hours, or up to 2 days. When ready
to serve, sprinkle about 2 teaspoons of sugar over each
custard and caramelize with small butane torch. When the top
has hardened, sprinkle the toasted coconut evenly over the
finished creme brulee.
NOTES: To toast coconut, spread it out in a thin layer on a
baking sheet. Place in a 300 degree oven for 10 to 12 minutes,
until lightly browned. Shake the baking sheet a few times while
toasting, checking often to be sure it doesn*t burn.
Also, if you do not have the torch you can put under the
broiler one at a time to caramelize the sugar but watch carefully
to prevent burning them.
Yield: Serves 6
http://www.gourmetsleuth.com/search.asp?...
look at the bottom... they have pumpkin creme, coconut.. etc
Pumpkin Creme Brulee
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)
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Grand Marnier Creme Brulee with Chocolate Ginger Shards
1 cup heavy cream
2 tablespoons sugar
1/4 vanilla bean, split in 1/2 lengthwise and seeds scraped out and reserved
Very small pinch salt
2 teaspoons Grand Marnier
1 teaspoon orange zest
2 large egg yolks
2 mint sprigs, for garnish
Chocolate-Ginger Shards, recipe follows
Preheat the oven to 300 degrees F.
In a small saucepan, combine the cream, 1 tablespoon of the sugar, the vanilla bean pod and reserved seeds, and salt and bring just to a boil over medium heat. Remove from the heat and set aside. Remove and discard the vanilla bean pods. Stir in the Grand Marnier and orange zest.
In a small bowl, combine the egg yolks and 2 teaspoons of the sugar and whisk until frothy and the sugar is dissolved. Slowly whisk in the cream mixture. Divide between 2 (6-ounce) ramekins. Place in a small roasting pan or baking dish and fill with enough water to come about halfway up the sides of the ramekins. Bake until the custards are just set and still tremble slightly in the center, 35 to 40 minutes.
Remove from the oven and let cool. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours.
Preheat the broiler. Sprinkle the top of each custard with 1/2 teaspoon of the remaining sugar. Place under the broiler and broil until sugar melts and caramelizes, 1 to 2 minutes, watching closely to avoid burning and turning the custards as they cook. (Alternatively, use a kitchen blow torch to caramelize the sugar.)
Stick the sharp ends of the shards down into each custard, garnish with mint, and serve immediately.
Chocolate Ginger Shards:
1 ounce bittersweet chocolate, finely chopped
1 tablespoon crystallized ginger, finely chopped
Line a small baking sheet with foil and chill.
In the top of a double boiler, or in a small metal bowl set over a saucepan of barely simmering water, melt the chocolate, stirring occasionally until smooth. Stir in 2 teaspoons of the ginger and spoon onto the center of the baking sheet. Spread with a rubber spatula into a rough rectangle and sprinkle with the remaining 1 teaspoon of ginger, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into triangle-shaped pieces (shards).
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Chocolate Creme Brulee
1 quart heavy cream
1 cup sugar, plus more for dusting
1-ounce chocolate liqueur (recommended: Godiva Liqueur)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.
Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.
Serve immediately.
I hold the torch about 1-2 inches from the sugar.
EGGNOG CREME BRULEE
2 1/2 c. whipping cream
3/4 c. sugar (5 1/4 oz.)
1/4 c. firmly packed light brown sugar (2 oz.)
1 1/4 tsp. freshly grated nutmeg
5 egg yolks
3 tbsp. brandy
1 tbsp. vanilla
Position rack in center of oven and preheated 300 degrees. Butter shallow 6 cup round baking dish. Set aside. Bring cream just to boil in heavy medium saucepan. Reduce heat; keep hot.
Steel knife: Blend 1/4 cup sugar, brown sugar and 1 teaspoon nutmeg 30 seconds. Transfer to airtight plastic bag and reserve. Combine remaining 1/2 cup sugar, yolks, brandy, vanilla and remaining 1/4 teaspoon nutmeg in work bowl and blend until fluffy, about 1 minute, stopping once to scrape down sides of work bowl. Pour 1 cup hot whipping cream through feed tube and mix 5 seconds.
Transfer mixture to medium bowl. Stir in remaining 1 1/2 cups hot cream. Pour into prepared baking dish. Set in shallow baking pan. Transfer to oven. Pour enough boiling water into baking pan to come halfway up sides of dish. Bake until custard is just set around edges, about 1 hour (custard will be soft in center). Remove dish from water bath. Cool to room temperature. Cover and refrigerate at least 6 hours.
Preheat broiler. Sprinkle reserved sugar mixture evenly over top of custard, pressing gently into place. Broil 8 inches from heat source until sugar melts and begins to caramelize 4 to 5 minutes, rotating dish as necessary and watching carefully to avoid burning. Cover and refrigerate at least 2 and up to 6 hours before serving.