CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
ORANGE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- Combine the eggs, egg yolk, and sugar and whisk well. Add the vanilla and orange zest. In a small saucepot, scald the heavy cream and Grand Marnier. Remove and slowly add 1/3 of scalded cream mixture into the egg mixture (temper the custard). Return the egg mixture to the cream and combine. Chill for 10 to 15 minutes. Set up a water bath for the brulee dishes and place the brulee dishes into the bath, making sure the water comes 1/2 way up the side of the dish. Pour the brulee mix into the dish and bake in the oven for 25 to 35 minutes or until the custard is set. Refrigerate until ready for service. Place a light coating of sugar on top of each brulee and caramelize the sugar with either a torch or a broiler. Serve immediately.
ORANGE CREME BRULEE
Provided by Food Network
Categories dessert
Time 9h50m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized.
CINNAMON-ORANGE CRèME BRûLéE
Make and share this Cinnamon-Orange Crème Brûlée recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°.
- Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
- Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
- Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes.
- Place dishes in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack.
- Cover and chill at least 4 hours or overnight.
- Sift remaining 2 tablespoons sugar evenly over the top of brûlées.
- Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.
Nutrition Facts : Calories 295.4, Fat 7.1, SaturatedFat 3.3, Cholesterol 224, Sodium 256.1, Carbohydrate 43.1, Sugar 43, Protein 14.9
APPLE CINNAMON CREME BRULEE
Steps:
- Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.
- Preheat oven to 325 degrees F.
- Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.
- Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.
- Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.
- Sprinkle sugar on top of creme and then torch until golden brown.
ORANGE BRULEE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Slice the orange in half and blot dry with a paper towel. Rub each half with the butter and sprinkle with the sugar. Torch with a kitchen blowtorch until caramelized. Serve with a sharp spoon, such as a grapefruit spoon.
CINNAMON-HONEY CREME BRULEE
There's a perfect balance in every bite: The clover honey in the rich custard plays off the spicy cinnamon note in the crunchy sugar topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h10m
Number Of Ingredients 9
Steps:
- Make the custard: Bring cream, milk, cinnamon sticks, and salt to a simmer in a medium saucepan. Remove from heat, and let steep 1 hour.
- Meanwhile, preheat oven to 300 degrees. Bring a kettle of water to a boil. Place six 6-ounce creme brulee dishes or heatproof ramekins in a large roasting pan.
- Pour cream mixture through a fine sieve into a bowl, then return to pan. Add honey and 1/4 cup sugar; bring to a simmer. Stir to dissolve. Whisk egg yolks and remaining 1/4 cup sugar in a bowl. One ladle at a time, whisk hot milk mixture into yolks.
- Pour custard through sieve into a bowl, and ladle into dishes. Place pan in oven, and add enough boiling water to pan to reach halfway up sides of dishes. Bake until custards are just set, about 35 minutes (may take longer if using ramekins). Transfer dishes to a wire rack, and let cool. Refrigerate, covered with plastic wrap, at least 2 hours and up to 3 days.
- Make the topping: Before serving, place dishes in freezer 20 minutes. Mix sugar and cinnamon; sprinkle a thin layer on custards. Use a kitchen torch to caramelize sugar, or put custards under broiler, 1 to 2 minutes. Repeat with another layer of cinnamon sugar.
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