Cinnamon Spice Creme Brulee Food

CINNAMON AND ORANGE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a saucepan, combine the cream, half the sugar, the orange zest, thyme and cinnamon stick. Whisk to combine. Bring the mixture to a boil, then remove from the heat and let cool. (This will infuse the cream with all the aromatics.)
• Whisk together the egg yolks, remaining sugar and vanilla in a large bowl until it becomes a homogeneous mixture. Slowly strain the cooled infused cream into the egg mixture and whisk to combine.
• Arrange 4 wide, flat 6-ounce ramekins (with 1-inch sides) in a large baking dish or roasting pan. Carefully fill the ramekins with the custard mixture. Add hot water to the pan to come halfway up the sides of the ramekins.
• CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.
• Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.
• Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.

THREE SPICE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F. Put six 8-ounce ramekins on a rimmed baking sheet or in a large, shallow baking dish.
• For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the cream comes to a bare simmer. Meanwhile, whisk together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the remaining light brown sugar in a medium bowl.
• Slowly whisk the hot cream into the egg yolk mixture. Strain the custard into a pitcher or large measuring cup. Divide the custard evenly among the ramekins. Place the baking sheet in the oven, then carefully add enough hot water to come halfway up the sides of the ramekins. Bake until the custards are just set at the sides and still wobbly in the center, about 30 minutes. Remove the ramekins from the water and let cool completely on a wire rack, about 30 minutes. Leave the oven on.
• For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are brown and toasty-smelling, about 10 minutes. Whip the cream in a medium bowl until soft peaks form.
• To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards. Using a kitchen torch, cook the tops until the sugar melts and turns deep amber. Allow the sugar to harden, about 2 minutes. Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh raspberry and a mint sprig, if using. Dust with some confectioners' sugar and serve.

CINNAMON SPICE CREME BRULEE

Steps:

• Heat cream to just under boiling. Add spices, salt and vanilla, then remove from heat and allow to cool for 10ish minutes.
• Meanwhile cream together egg yolks and 3/4 cup sugar with a fork until smooth. Try not to get air bubbles in the mixture.
• Preheat your oven to 325 degrees. SLOWLY pour the heated cream into the egg yolks, mixing constantly with your fork. Again try not to get air bubbles in the mix. And don't pour too quickly or the cream will cook the egg yolk.
• Divide evenly between 8 ramekins (the number will depend on the size of your ramekins) and place ramekins in a lasagna pan. You may need two pans. Fill the pan(s) with lukewarm water until it comes most of the way up the outsides of the ramekins.
• Bake for 30-60 minutes. Baking time depends on the shape of ramekins. They are done when they are set but still jiggly in the center.
• Remove from water bath and allow to cool for at least an hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but not more than 3 days.
• When ready to eat, top each with 1 or 2 teaspoons of sugar and use a blowtorch (or the broiler in your oven) to caramelize the sugar. You want to melt and brown the sugar without it burning. Eat immediately.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

PUMPKIN SPICE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
• Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
• To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.

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.

BAILEY'S CREME BRULEE

Steps:

• Combine the heavy cream, Bailey's Irish Cream, vanilla and half the brown sugar in a heavy -bottomed saucepan. Bring just to a simmer.
• Combine the egg yolks and rest of sugar in a a bowl. Temper them into the warm cream by adding a little cream to the egg mixture, stirring constantly.
• When combined, add a bit more, and so on until warmed through.
• When warm, add the entire egg mixture to the cream, and cook just until it begins to thicken. Do not exceed 175 degrees.
• Fill custard cups 3/4 full and bake at 325 degree in a water bath until they turn gelatinous.
• Remove from water bath and refrigerate at least 4 hours or overnight.
• To serve: Sprinkle combined sugar over custard and burn with a torch, or place under a broiler until caramel brown.

CREME BRULEE

Steps:

• Use 6-oz. ramekins.
• Heat the oven to 325°F.
• Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
• Split the vanilla bean in half, if using, and scrape the seeds into the cream.
• Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
• Slowly temper the hot cream into the sugar/yolk mixture.
• Strain the mixture through a fine sieve into a pitcher or measuring cup.
• Stir in vanilla extract if using.
• Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
• Bake until just set, 25 to 50 min.
• Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
• Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
• Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
• Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
• Caramelize either using a propane torch by passing over the sugar or putting under a broiler.

APPLE CINNAMON CREME BRULEE

Steps:

• Peel and core apples.
• Cut into bite size 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.
• 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 refirgerator, covered with plastic wrap.
• Before serving, sprinkle 1 tablespoon sugar over each ramekin, and then torch until brown, or run under a broiler.