Whiskey Crème Brûlée Food

WHITE CHOCOLATE CREME BRULEE

Steps:

• Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
• Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
• If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
• You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.

CHERRY CREME BRULEE

Steps:

• In a saucepan, bring cream and cherry juice concentrate to a simmer.
• In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
• Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
• Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
• Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

AMARETTO CRèME BRûLéE

Steps:

• Position oven rack in the center of oven; preheat oven to 325°; lightly butter or spray the ramekins.
• In a saucepan, combine the cream, sugar, salt, and almond paste; heat gently over low heat, stirring and mashing the almond paste against the side of the pan until it melts, about 8 minutes (do not let mixture boil); remove from heat.
• In a bowl, beat the egg yolks and Amaretto; whisk ¼ of the cream mixture into the egg mixture, then slowly whisk the egg mixture into the cream mixture.
• Set ramekins in a large baking pan lined with a dish towel.
• Ladle the cream mixture into the ramekins.
• Place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake, uncovered, until the cremes are just barely set, about 30-35 minutes.
• Remove the baking pan from oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
• Cover the ramekins with plastic wrap and refrigerate until chilled, about 2 hours or overnight.
• When ready to serve, place the oven rack in the 2nd-highest position and preheat the broiler.
• Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
• Sprinkle each one evenly with 2 teaspoons of dried brown sugar.
• Set the ramekins on a baking sheet and slide it under the broiler; broil, watching constantly and rotating the pan for even caramelization, until the tops are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat.
• **OR, you may use a torch instead, be very careful as the sugar may spatter because of the alcohol in the creme mixture.
• Serve immediately.

WHISKEY CRèME BRûLéE

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!

TAPIOCA CREME BRULEE

Steps:

• Mix milk, sugar, and tapioca in a small sauce pan.
• Let it sit on stove for 5 minutes.
• Whisk in egg, and bring to a think boil. Cool.
• Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
• Chill over night, or for at least 3-4 hours.
• Preheat broiler.
• Sprinkle brown sugar over the tapioca ramekins.
• Broil until sugar is bubbling and melted.
• Serve HOT!

CREME BRULEE

Steps:

• Use 6-oz. ramekins.
• Heat the oven to 325°F.
• Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
• Split the vanilla bean in half, if using, and scrape the seeds into the cream.
• Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
• Slowly temper the hot cream into the sugar/yolk mixture.
• Strain the mixture through a fine sieve into a pitcher or measuring cup.
• Stir in vanilla extract if using.
• Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
• Bake until just set, 25 to 50 min.
• Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
• Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
• Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
• Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
• Caramelize either using a propane torch by passing over the sugar or putting under a broiler.