Annies White Chocolate Kahlua Creme Brulee Recipes

ANNIE'S WHITE CHOCOLATE-KAHLUA® CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
• Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
• Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
• Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
• Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
• Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.

WHITE CHOCOLATE CREME BRULEE

Steps:

• Heat oven to 325 degrees.
• In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
• Chop the white chocolate; set aside.
• Heat cream and half and half over medium heat just until it begins to bubble.
• Turn the heat to low and add chocolate, stirring until melted.
• Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
• When the mixture is incorporated, strain into clean bowl.
• Stir in vanilla and nutmeg.
• Ladle mixture into 12 (1/2 cup) ramekins.
• Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
• Cook 45 minutes.
• They will have a light gold top and be slightly wobbly in the center.
• Remove from pan, transfer to rack to cool.
• Cover loosely and refrigerate until chilled.
• Several hours before serving: start to caramelize the custards.
• Place oven rack on 2nd rack from the broiler.
• Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
• Place under broiler 5 to 6 minutes.
• Rotate 1/2 way through.
• Cool on racks and then refrigerate again until chilled.