CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
BAL'S BANANA CARDAMOM CREME BLULEE RECIPE
Bal's Banana Cardamom Creme Blulee Recipe is a great dish!
Provided by Kelli Miller
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Pour the milk into a medium saucepan and add 1 tablespoon of sugar, cardamom, fennel seeds and bananas, mashing them into the milk. Turn the heat to medium high. When it comes to a boil, turn the heat off and cover pan with a tight fitting lid. Leave to infuse for 15-20 minutes. In a medium bowl, beat the egg yolks with 1 tablespoon of sugar until thick and pale. Using a fine sieve, strain the hot milk and slowly pour it into the yolk mixture while whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon - about 3-5 minutes. Pour the mixture into 4 shallow crème brûlée dishes or ramekins. Place the dishes in a baking pan large enough to accommodate them all. Then pour enough water into the pan to come halfway up the dishes. (This is called a making a bain marie or a water bath) Be careful not to splash any water into the crème brûlée dishes! Bake for 30 minutes or so until set but still slightly giggly. If the dishes aren't set at this point, continue to check them every 5 minutes until they are done. Remove from the bain marie water bath and let cool slightly on the counter top. Then place the dishes in the refrigerator uncovered for about an hour. Remove from refrigerator and sprinkle 1 tablespoon of sugar evenly on top of each crème brûlée. Melt the sugar with a blowtorch or place under a broiler until the sugar has caramelized. (Make sure to keep a close eye on your dishes as not to burn them!) Serve immediately.
Nutrition Facts : Calories 298 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 74 grams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BANANA CREME BRULEE
TIME DOES NOT INCLUDE 2 HOUR CHILLING TIME: I had a wonderful banana creme brulee recipe that I made for years. But somewhere along the line, lost the recipe. I finally came across this one from Willliams-Sonoma that is very close to what I had. I'll try it tonite and see how it goes! For a perfectly creamy custard, line the baking pan with a kitchen towel, and then add the filled ramekins and boiling water. This technique works very well when making Mexican Flan and other custards. Don't skip the tea towel!!!
Provided by Jostlori
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Have pot of boiling water ready.
- Peel 1 of the bananas and cut in thirds. In a saucepan over medium heat, combine the cream, cut banana and the 1/4 cup sugar.
- Cook, stirring, until steam rises, 4 to 5 minutes. Let stand 10 to 15 minutes.
- In a bowl, beat the egg yolks and vanilla until blended.
- Strain the cream through a fine-mesh sieve set over a bowl; discard the cooked banana. Pour the cream into the yolks, a little at a time, stirring constantly until smooth; divide among four 6-oz. ramekins.
- Line a 3-inch-deep baking pan with a kitchen towel, place the ramekins in the pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover loosely with foil and bake until set, 30 to 35 minutes.
- Remove the ramekins from the pan, cool to room temperature and refrigerate 2 to 3 hours.
- Peel the remaining banana and slice crosswise into slices 1/8 inch thick. Arrange 7 or 8 slices over the top of each crème brûlée and sprinkle 2 teaspoons sugar evenly over each surface.
- With a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.
Nutrition Facts : Calories 647.5, Fat 53.8, SaturatedFat 32.4, Cholesterol 349.4, Sodium 59.1, Carbohydrate 38.8, Fiber 1.5, Sugar 28.4, Protein 5.8
BANANA CREME BRULEE
Steps:
- Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
- When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.
BANANA CREME BRULEE
This recipe came with my cooking torch. Very creamy, with a light banana flavor. Note cook/prep time does NOT include chill time.
Provided by podapo
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300. Prepare some boiling water.
- In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
- In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
- Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
- Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.
Nutrition Facts : Calories 355.4, Fat 24.4, SaturatedFat 14.6, Cholesterol 186.4, Sodium 27.1, Carbohydrate 33.3, Fiber 0.9, Sugar 27.6, Protein 3
HOT BANANA CRèME BRûLéE
Categories Milk/Cream Egg Fruit Dessert Vegetarian Quick & Easy Banana Chill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Break 1 banana into pieces and purée in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate heat until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes.
- Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch.
- Just before serving, very thinly slice remaining banana and arrange slices, overlapping them, over each custard. Sprinkle turbinado sugar evenly over bananas and heat under broiler (or with blowtorch, moving flame evenly back and forth just over sugar) until sugar is melted and caramelized.
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BANANA CRèME BRULEE OATMEAL BAKE (GF, DF) - KEEPER OF THE HOME
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- Preheat oven to 375 degrees. Generously grease an 8x8-inch baking dish with coconut oil; set aside. (If doubling the recipe, use a 9x13-inch baking dish and extend bake time to 35 minutes.)
- In a large bowl, add all of the ingredients listed, except the oats and banana. Then whisk together, until well combined.
- Using a rubber spatula, stir in the oats. Then, fold in just half of the banana slices. Transfer mixture to the prepared baking dish, making sure to even out the top. Then arrange the remaining banana slices on top of the oat mixture.
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- Spread and press graham cracker crumbs onto bottom of shallow 1-1/2-qt. casserole; top with banana slices
- Prepare pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate until firm, about 15 minutes.
- Heat broiler when ready to serve dessert. Sprinkle cinnamon and sugar over pudding. Broil 5 to 8 min. or until sugar is melted and lightly browned. Serve immediately.
ORANGE AND CARDAMOM CREME BRULEE - SORTED
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- Prep Oranges. Zest 2 oranges before cutting away the skin and rind. Segment the oranges into pieces, avoiding the pith.
- Infuse And Warm Cream. Crush the cardamom seeds and put into a pan with the zest, and cream. Warm over a gentle heat until boiling.
- Make Creme Anglaise. Beat the yolks and sugar in a bowl with a whisk. Strain the boiling cream through a sieve onto the egg yolks as you continue to whisk.
- Fill Ramekins. Line a deep roasting tin with a clean tea towel and place 6 ramekins on top. Divide the orange segments into 6 ramekins then pour the cream over the segments.
- Bake Then Chill. Place carefully into the oven and bake for 30 minutes until just set but still with a little wobble. Remove from the roasting and chill for at least 4 hours to set.
- Caramelise Then Serve. Pour some castor sugar on top of each set cream and caramelise with either a blow torch or under a very hot grill then serve.
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