Irish Creme Brulee Food
IRISH CRèME BRûLéE
Enjoy this delicious brûlée packed with whipping cream, Irish cream liqueur, eggs and sugar - a wonderful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Place ungreased 1 1/2-quart ceramic casserole in 13x9-inch pan. In 2-quart saucepan, heat whipping cream and liqueur over medium-low heat just until hot; DO NOT BOIL. Set aside.
- In medium bowl, stir eggs, egg yolks and granulated sugar with spoon until well blended. Gradually add hot cream mixture to egg mixture, stirring constantly. Strain mixture through fine strainer into casserole.
- Place pan with casserole in oven; pour hot water into pan until halfway up side of casserole. Bake 25 to 30 minutes or until mixture is set when casserole is jiggled. Remove from oven. Remove casserole from pan of water; place on wire rack. Cool 30 minutes.
- Cover casserole with lid or plastic wrap, not allowing wrap to touch surface of custard; refrigerate at least 8 hours or overnight.
- Set oven control to broil. With paper towel, carefully blot any surface liquid from top of custard. Spoon brown sugar into fine strainer. With fingers or back of spoon, press brown sugar through strainer evenly over top of custard. Broil 6 to 8 inches from heat 30 to 60 seconds, rotating or moving dish if sugar is melting unevenly, until brown sugar is melted and bubbly (watch carefully, as topping burns easily). Cool 2 minutes to harden sugar. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 250 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 22 g, TransFat 1/2 g
BAILEY'S CREME BRULEE
This recipe came from a WE-energy book compliments of chef Mark J. Olson, culinary arts instructor in Janesville, Wisconsin.
Provided by Lauren in Wisconsin
Categories Dessert
Time 1h5m
Yield 4 oz., 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 411.9, Fat 33.4, SaturatedFat 19.7, Cholesterol 274.7, Sodium 42.8, Carbohydrate 25.1, Sugar 22.3, Protein 4.1
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