ORANGE CREME BRULEE RECIPES
SIMPLE CREME BRULEE DESSERT RECIPE | ALLRECIPES
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Provided by sous-chef-jason
Categories Creme Brulee
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Nutrition Facts : Calories 612 calories, CarbohydrateContent 35.5 g, CholesterolContent 470.3 mg, FatContent 50.6 g, ProteinContent 6.4 g, SaturatedFatContent 29.8 g, SodiumContent 57.2 mg, SugarContent 31.6 g
EGGNOG CRèME BRûLéE RECIPE - NYT COOKING
A splash of bourbon and a generous grating of fresh nutmeg transform this simple custard into a holiday sensation. Make the custard in advance, but wait to caramelize the topping about 10 minutes before serving. The sugar will not hold its signature crunch if subjected to much extra time in a humid refrigerator. While it may be a single-use gadget, a kitchen torch is an inexpensive tool worth the investment. It does the best job at caramelizing the top without warming the custard, and it’s so fun to use.
Provided by Samantha Seneviratne
Total Time 45 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Put 8 shallow 4-ounce crème brûlée dishes in a large roasting pan. Bring a kettle of water to a boil.
- Meanwhile, in an 8-cup glass measuring cup (or large bowl), whisk together egg yolks, 1/2 cup/101 grams sugar, nutmeg and salt. Whisk in heavy cream, milk and bourbon. Divide mixture carefully among crème brûlée dishes. Transfer roasting pan to the oven.
- Very carefully pour the boiling water into the roasting pan to come halfway up the sides of the crème brûlée dishes. Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
- With a spatula or tongs, carefully transfer the dishes to a rack to cool completely. Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar. Pass a kitchen torch over the surface until the sugar melts and turns a deep golden brown. Repeat with the remaining custards. Allow the sugar to cool for a few minutes.
Nutrition Facts : @context http//schema.org, Calories 284, UnsaturatedFatContent 10 grams, CarbohydrateContent 4 grams, FatContent 28 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 16 grams, SodiumContent 162 milligrams, SugarContent 3 grams
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Reviews 5
Total Time 4 hours 40 minutes
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Cuisine french
Calories 609 per serving
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