CRèME BRûLéE CHEESECAKE BARS RECIPE - BETTYCROCKER.COM
Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.
Provided by Betty Crocker Kitchens
Total Time 3 hours 25 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
- In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
- Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 200 , CarbohydrateContent 22 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Bar, SodiumContent 150 mg, SugarContent 16 g, TransFatContent 1 g
RASPBERRY BRûLéE RECIPE - BBC GOOD FOOD
Celebrate raspberry season with this take on crème brûlée. The sharp tang of this red fruit cuts through a rich custard base for the perfect summer dessert
Provided by Rosie Birkett
Categories Afternoon tea, Dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Split the vanilla pod and scrape the seeds into a pan with the lemon zest and cream. Toss the pod in too. Heat until just before the cream boils – tiny bubbles will be forming at the edges. Turn off the heat and infuse for 15 mins.
- Heat oven to 160C/140C fan/gas 3. Put four ramekins into a roasting tin and fill the tin with boiling water so that about 2cm of the ramekins is uncovered.
- Divide the raspberries between the ramekins, reserving a few. Whisk the egg yolks and caster sugar, using an electric whisk, until very pale and fluffy, about 3 mins. Remove the zest and vanilla pod from the cooled cream, then slowly stir it into the egg mixture. Transfer to a jug and pour through a sieve into the ramekins, then top with the reserved raspberries. Bake in the oven for 20-25 mins until the custard forms a skin and holds a slight wobble when you nudge the tray. Allow to cool, then chill in the fridge for at least 4 hrs.
- If you don’t have a blowtorch, heat the grill to high. Sprinkle demerara sugar over each ramekin and either use a blowtorch to caramelise the top or place them under the grill until the sugar has melted and crisped. Allow to settle for 5 mins before serving.
Nutrition Facts : Calories 523 calories, FatContent 46 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium
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