IRISH CREAM CREME BRULEE
This is a great twist on an excellent dessert! We first had this at the English restaurant at Epcot, and this is the recipe I came up with the recreate it.
Provided by Grace Gutberlet
Categories World Cuisine Recipes European French
Time 6h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
- Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
- Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
- Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
- Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
- Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 21.8 g, Cholesterol 313.5 mg, Fat 33.8 g, Protein 4.3 g, SaturatedFat 19.9 g, Sodium 38.8 mg, Sugar 18.8 g
IRISH CREME BRULEE WITH FRUIT COMPOTE
This version of crème brûlée takes on an Irish touch with the addition of toasted oatmeal and a hit of Bushmills. Patrick McLarnon, chef at Ardtara, County Londonderry, keeps it a fixture on the menu although he changes the fruit compote seasonally. Here he uses a small ramekin which is a perfect size given the richness of the crème. From "The Irish Heritage Cookbook" by Margaret Johnson
Provided by Chef Kate
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To make the Custard:.
- Preheat the oven to 375°F
- Butter six 6-ounce ramekins.
- Place the oats into a shallow ovenproof dish and toast in the oven until they start to brown and smell nutty; about 10 minutes. Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
- Reduce heat to 325°F
- In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Add the cream and oats and stir to blend. Spoon the mixture into the prepared ramekins.
- Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
- Bake until the custard is set, about 45 minutes.
- Remove from the oven and let cool in the baking pan for 15 minutes.
- Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
- To make the compote:.
- In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
- To serve:.
- Preheat the broiler.
- Dust each custard with 1 tablespoon confectioners' sugar and place under the broiler until caramelized (or if you are lucky enough to have a little torch, you can do it with that).
- Serve with a spoonful of rhubarb compote on the side.
- Note:.
- If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.
Nutrition Facts : Calories 643.5, Fat 33.1, SaturatedFat 19.6, Cholesterol 266, Sodium 40.6, Carbohydrate 82.8, Fiber 1.7, Sugar 75.4, Protein 4.9
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
IRISH CREME BRULEE
Steps:
- Preheat oven to 350°F. Place international coffee, cream, sugar, and salt in medium sauce pan. Cook over medium heat stirring occasionally for 4-5 minutes or till sugar is dissolved. Beat in egg yolks. In medium bowl, gradually whisk cream mixture into egg yolks. Stir in vanilla.
- Pour mixture into 6 ounce custard cups. Place cups in 13x9-inch baking pan. Fill baking pan with hot water to 1 inch depth. Loosely cover with foil.
- Bake for 70 minutes or until gently set in center. Remove from to wire rack to cool. Chill for several hours overnight.
- Preheat broiler. Sprinkle each Creme Brulee evenly with brown sugar. Broil for 2 minutes or till sugar is melted and caramelized. Chill for 30 minutes or till topping hardens.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WHISKEY CRèME BRûLéE
Haven't tried this one yet, but seeing as I love both crème brûlée and whiskey, I'll have to soon! Recipe from Glorian ruoka&viini magazine.
Provided by stormylee
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 120°C
- Whip yolks and sugar until light. Stir in milk, cream and whiskey.
- Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
- Take out of the oven and allow to cool completely; then place in the frige for a few hours.
- Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!
Nutrition Facts : Calories 298.4, Fat 23.5, SaturatedFat 13.5, Cholesterol 238.1, Sodium 49.4, Carbohydrate 10.5, Sugar 6.4, Protein 5
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