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
CRèME BRûLéE CUPCAKES
Add the flavors of crème brûlée to your dessert table with these delicious cupcakes that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla bean paste. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Spray cookie sheet with cooking spray; line cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray. In 2-quart saucepan, cook sugar and water over medium heat, without stirring, to 325°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads, swirling pan occasionally. (Watch carefully so mixture does not burn.) Immediately remove from heat. Pour mixture onto lined cookie sheet, spreading in thin layer. Cool completely. Break into shards.
- Scoop out small cavity in center of each cupcake. Spoon pudding into large resealable food-storage plastic bag. Cut off 1 corner of bag; squeeze bag to pipe pudding into center of each cupcake, filling full.
- Spoon frosting into decorating bag fitted with #1G star tip. Pipe frosting onto cupcakes. Garnish with sugar shards.
Nutrition Facts : Calories 293, Carbohydrate 46 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 199 mg
CREME BRULEE
Make and share this Creme Brulee recipe from Food.com.
Provided by Mooseybear
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
CREME BRULEE-FLAVORED CUPCAKES
An easy recipe for creme brulee cupcakes that dresses up an ordinary box of cake mix.
Provided by Liz E Lizard
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
- Frost cooled cupcakes and sprinkle with turbinado sugar.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 25.3 g, Cholesterol 77.7 mg, Fat 20.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 176.7 mg, Sugar 15.2 g
LEMON CREME BRULEE CUPCAKES
Other creme brulee cupcake recipes get the brulee part right, but not the creme part. This gives you the whole thing, with punch of lemon that's a bit like a lemon drop candy. This requires a brulee torch, since the sugar absorbs into the surface too quickly to use a broiler.
Provided by Late Night Gourmet
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
- Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
- Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
- Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
- Once filling is set, preheat oven to 375 degrees F.
- Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
- With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.
- Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.
- Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.
- Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.
- Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides). Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.
- Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.
- Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done.
Nutrition Facts : Calories 225.8, Fat 8.2, SaturatedFat 4.8, Cholesterol 54.1, Sodium 177.5, Carbohydrate 34.9, Fiber 0.7, Sugar 19.9, Protein 3.7
CREME BRULEE CUPCAKES
One of my favorite desserts in cupcake form, topped with a crunchy carmelized sugar layer. Decadently delicious, wickedly wonderful and deemed drool-worthy by family and friends alike. Now stop salivating and begin baking!
Provided by Judy Dahman
Categories Cakes
Time 20m
Number Of Ingredients 15
Steps:
- 1. TO MAKE CUPCAKES: Preheat oven to 350° F.
- 2. Mix flour, baking powder and salt together. Set aside.
- 3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
- 4. Beat egg whites with a pinch of salt until stiff, but not dry. Gently fold egg whites into batter.
- 5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool.
- 6. TO MAKE MERINGUE BUTTERCREAM FROSTING: Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into mixing bowl. With mixer on high speed (using whisk attachment if you have a KitchenAid), beat egg white mixture until it forms stiff, but not dry, peaks. Continue beating until fluffy and cooled, about 7 minutes total.
- 7. With mixer on medium-low speed (using paddle attachment if you have a KitchenAid), add butter, two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.
- 8. TO ASSEMBLE CUPCAKES: Remove center of cupcake by cutting out cone shape. Ovefill cupcake with buttercream so there is no apparent recess. Sprinkle brown sugar on top and caramelize with creme brulee torch. (If you don't have a creme brulee torch in your cooking arsenal, fear not! Place cupcakes under broiler, but only with constant supervision because they will brown quickly, and blackened, while popular in Cajun cuisine, wouldn't appear appealing atop these magnificent morsels.)
CREME BRULEE CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
- Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
- Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
- Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
- Scoop some batter into each liner and bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.
- For the custard frosting: Using an electric mixer with a whip attachment, whip the cornstarch and egg yolks in a stainless steel bowl until light and fluffy. Warm the whipping cream and confectioners' sugar in a saucepan over medium heat. When the cream mixture reaches about 100 degrees F, add about half of it to the egg yolks, whisking, and then transfer the mixture back to the saucepan. Continue cooking the yolk and cream mixture until it reaches a boil (about 180 degrees F). Remove from the heat immediately and pour into a clean stainless steel bowl. Whip in the butter and vanilla until smooth and creamy. (The mixture may be stored in an air-tight container up to 5 days.)
- For the brulee sugar mixture: Mix together the brown sugar and granulated sugar in a medium bowl.
- Top each cupcake with 1 1/2 ounces of the custard frosting. Sprinkle on some of the brulee sugar mixture and torch. Repeat several times to desired thickness.
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