Brandy Cream Brule Bars Recipes

BRANDY CRèME BRûLéE

Steps:

• Preheat the oven to 300°F. Place eight 6-ounce ramekin or crème brûlée dishes in a larger baking pan. Heat a kettle of water.
• Pour the cream into a heavy-bottomed 2-quart saucepan and whisk in 1/2 cup of sugar and the vanilla bean, with the scrapings. Bring to a simmer, then remove from heat, cover with plastic wrap, and let sit for about 10 minutes. Whisk 1/4 cup of sugar into the egg yolks until well mixed. Gently whisk the cream into the yolks, add the Herbsaint and brandy, then strain through a fine sieve.
• I actually prefer to fill the ramekins and water bath when the pan is already in the oven, so I don't spill either when I move them. Place the pan with the ramekins on the middle rack of the oven with the door open, and use a ladle to fill the ramekins with the custard. Carefully pour hot water into the pan about halfway up the sides of the ramekins, cover the pan with foil, then gently slide the oven rack into the oven. Bake the custards for about 40 minutes, rotating once. It is a good idea to take a peek after about 25 minutes and make sure they are not cooking too fast (in which case they would look overly dry and shriveled). This is especially good to do if you are using the shallow, wide variety of crème brûlée dishes. Custard is done when it's just barely set and jiggles when you move the ramekin. Remove them from the oven, uncover, let cool to room temperature, and then refrigerate. The custards should be chilled for about 2 hours before caramelizing with the sugar.
• Sprinkle the tops of the custards with a thin layer of sugar and brown under a broiler or with a butane torch held 4-6 inches from the surface. When the sugar starts to bubble and brown, sprinkle lightly with another layer of sugar and brown the second layer. You'll use about 1/2 cup of sugar in all. For the most crackly top, serve within 10 minutes of caramelizing.

LIME CREME BRULEE BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with foil, overhanging the edges by an inch.
• For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Mix on high until light and fluffy, about 2 minutes. Scrape down the sides and add the flour and salt. Mix on low speed until the dough comes together (it should be in big, loose crumbles, not dusty). Press the dough evenly into the bottom of the foil-lined pan. Bake until light golden and set, 15 to 18 minutes. Cool completely on a rack.
• For the filling: Combine the whole egg and yolks, lime zest and juice and sweetened condensed milk in a medium bowl and whisk until very smooth. Pour into the crust and bake until completely set, 18 to 20 minutes. Cool completely on a rack, then refrigerate until chilled and very set, at least 3 hours.
• For the topping: Preheat the broiler.
• Remove the bar in one piece using the foil as handles (loosen the corners with a paring knife, if needed). Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. Sprinkle the tops evenly with the sugar. Broil until the sugar is caramelized and crisp, 1 to 2 minutes, depending on your broiler. Let cool a few minutes before transferring to a serving tray. Garnish with lime quarters and serve.

COFFEE-BRANDY CRèME BRûLéE

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
• Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.

BRANDY CRèME BRûLéE DESSERT

Steps:

• Heat oven to 350°. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 16 to 18 minutes or until golden brown; remove from oven.
• Reduce oven temperature to 300°. Beat egg yolks and 1/4 cup sugar in small bowl with wire whisk until thick. Gradually stir in whipping cream and brandy until blended. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• For serving pieces, cut into 4 rows by 3 rows. Place on dessert plates. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Quickly drizzle hot caramel evenly over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.