Mini Crème Brûlée Cheesecakes Recipe By Tasty Food

HOMEMADE CRèME BRûLéE RECIPE BY TASTY

Steps:

• Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
• In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
• Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
• Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
• Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
• Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
• Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
• Enjoy!

CREME BRULEE CHEESECAKES

Steps:

• Cheesecakes: Preheat oven to 325 °F.
• Grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
• Place ramekins in a dish with a 2-inch (5 cm) lip.
• Stir mascarpone to soften.
• Add sugar and combine well.
• Stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
• Whisk in eggs one at a time until blended.
• Ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
• Bake cheesecakes for 35 minutes then remove from water bath to cool.
• Chill for at least 6 hours before serving.
• Phyllo Wafers: To make Phyllo wafers, increase oven to 350 °F and line a baking tray with parchment.
• Lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
• Cover with second sheet of phyllo, repeating with butter and sugar.
• Repeat with third sheet, then fold phyllo in half.
• Cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
• Bake for 7 minutes, until golden brown. Let cool.
• To serve, place a phyllo wafer on a dessert plate.
• Run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
• Peel away parchment disc and sprinkle top of cheesecake with sugar.
• Using a kitchen butane torch, caramelize top of cheesecake.
• Repeat with remaining cheesecakes and serve.