ROASTED VANILLA & HONEY CRèME BRûLéE
Make Tom Kerridge's decadent honey and vanilla crème brûlée with just five ingredients. It's a special dessert to enjoy after a cosy dinner for two
Provided by Tom Kerridge
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
- Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
- Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
- Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 57 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE
This is a fancy, elegant little dessert that is deceivingly quick-and-easy to put together. Garnish with a sprig of mint for extra prettiness. A little sprinkle of cinnamon is a nice twist.
Provided by Cherish Grabau
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
- Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 23.9 g, Cholesterol 40.7 mg, Fat 11.2 g, Protein 1.1 g, SaturatedFat 7.1 g, Sodium 15.9 mg, Sugar 17.7 g
HONEY-ROASTED PLUMS WITH THYME AND CRèME FRAîCHE
Categories Dessert Roast Quick & Easy Plum Honey Thyme Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
- Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
HONEY VANILLA CRèME FRAîCHE
Steps:
- This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.
FRUIT SALAD WITH HONEY-CREME FRAICHE DRESSING
This is my personal creation and I'm so proud of it! It is soooo good! This is a staple (most of the time) at all my gatherings because everyone always asks for it. Most people can't figure out what's in it until I tell them!
Provided by Grace Lynn
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the fruit in a large bowl.
- Right before serving, gently stir in the creme fraiche and honey.
Nutrition Facts : Calories 175.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.4, Sodium 22.6, Carbohydrate 32.5, Fiber 2.5, Sugar 27.6, Protein 1.7
ROASTED STONE FRUIT
Make and share this Roasted Stone Fruit recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
- Roasted Fruit Variations:.
- Peaches and Cream:.
- Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut:
- Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
- Vanilla-Roasted Nectarines:
- Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
Nutrition Facts : Calories 83.8, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.8, Carbohydrate 14.2, Sugar 13.9, Protein 0.1
CARAMELIZED APPLES WITH HONEY VANILLA CRèME FRAîCHE
Steps:
- In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
- Melt the butter in a skillet on a low to medium heat then add the apples.
- Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
- Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.
Nutrition Facts : Calories 426 kcal, Carbohydrate 72 g, Protein 2 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 130 mg, Fiber 9 g, Sugar 59 g, ServingSize 1 serving
ROASTED STONE FRUIT
Steps:
- Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.
- In another bowl, toss the fruit with the vanilla, and orange juice.
- In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.
- Roast for approximately 20 minutes or until the fruit is fork tender.
- Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.
- Roasted Fruit Variations:
- Peaches and Cream: Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.
- Cranberry-Pear Walnut: Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.
- Vanilla-Roasted Nectarines: Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla.
INA'S HONEY VANILLA CREME FRAICHE
Serve this over fresh berries or peach slices, or as a topping for pound cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
- To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.
BELGIAN WAFFLES WITH HONEY VANILLA CRèME FRAîCHE
Light and Fluffy Belgian Waffles with Crisp Edges can Easily be Made in the Comfort of Your Home. Top it with Chilled Crème Fraîche Sweetened with Pure Honey and Vanilla!
Provided by URBAN BAKES
Time 12h35m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat milk and butter over medium-low heat until butter is melted, about 3 to 5 minutes. Remove from heat and allow mixture to cool to the touch.
- In a large bowl, whisk together flour, sugar, yeast and salt. Gradually mix in milk-mixture, stir until smooth. Add eggs and vanilla and continue to mix until smooth. Use a rubber spatula to scrape down sides of the bowl.
- Cover bowl with plastic wrap and refrigerate for 12 to 24 hours.
- Meanwhile, in a small bowl, gently mix crème fraîche, honey and vanilla. Add more honey and vanilla 1/2 teaspoon at a time to taste. Be sure to not over mix as this could create lumps in the crème fraîche. Cover and store in the fridge until ready to serve.
- Heat waffle iron. When waffle iron is hot, remove the bowl of batter from the fridge. The batter should appear foamy and have risen. Stir a few times to deflate and bring the batter together.
- Evenly pour about a 1/2 cup of batter into the hot waffle iron. Cook according to the manufacturer's instructions. Once cooked, transfer to a wire rack. Once all waffles are cooked, plate and spread honey vanilla crème fraîche and fresh fruit.
ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Dessert Roast Quick & Easy Frozen Dessert Apricot Summer Honey Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
- Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
- Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.
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- Preheat oven to 425°F. Mix brown sugar and cardamom in 11x7x2-inch glass baking dish. Add apricot halves to dish and toss with brown sugar mixture. Pour 1/4 cup water over sugar mixture. Drizzle 2 tablespoons honey over fruit and dot fruit with butter. Roast until apricots are tender, occasionally basting with sugar syrup in dish, 12 to 15 minutes. Cool 5 minutes.
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- Divide warm apricots and syrup among small bowls or dessert glasses. Spoon honey-vanilla crème fraîche over and serve.
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