CARDAMOM CRèME BRûLéE
Provided by Raji Jallepalli
Categories Herb Dessert Bake Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325°.
- 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
- 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
- 6. When ready to serve, preheat the broiler.
- 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
- Wine Suggestion:
- Royal Tokaji Red
- This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.
PUMPKIN SPICE CREME BRULEE
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Provided by chrisreynolds
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
- Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
- Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
- Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
- Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
- Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 34.5 g, Cholesterol 470.3 mg, Fat 50.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 29.9 g, Sodium 96.8 mg, Sugar 29.7 g
PUMPKIN BRULEE
Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!
Provided by Daryl
Categories World Cuisine Recipes European French
Time 4h37m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
- Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
- Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 26 g, Cholesterol 381.8 mg, Fat 35.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 20.4 g, Sodium 91.5 mg, Sugar 22.1 g
CARDAMOM CREME BRULEE
Oh my, I found this on epicurious.com, and can't wait to try it. I love cardamom, and have a huge container of it downstairs that I need to use. I have never tried making creme brulee before. Prep time is chill time.
Provided by spatchcock
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325°.
- In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- Place the cream in a heavy bottomed saucepan over medium heat.
- Warm just until little bubbles form around the edge.
- Remove from the heat and, whisking constantly, pour into the egg and sugar mixture.
- *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs.
- Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full.
- Place the dishes into a shallow baking dish large enough to hold them without crowding.
- Place the dish on the middle rack of oven.
- Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish.
- Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes.
- Bake for about 25 minutes, or until the custard is set in the center.
- Remove the custards to a wire rack to cool.
- Refrigerate for at least 3 hours, or until ready to use.
- When ready to serve, preheat the broiler.
- Pass the brown sugar through a fine sieve to eliminate all lumps.
- Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish.
- Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown.
- Remove from the broiler and serve immediately.
- Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
Nutrition Facts : Calories 926.2, Fat 67.8, SaturatedFat 39.8, Cholesterol 586.3, Sodium 87.3, Carbohydrate 75.2, Fiber 0.1, Sugar 69.2, Protein 8.7
More about "cardamom creme brulee parfait with candied pumpkin recipes"
CARDAMOM CRèME BRûLéE - PUREWOW
From purewow.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN RECIPES
From recipesfull.net
ALLRECIPES
From allrecipes.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN RECIPE
From cookthismeal.com
CARDAMOM IS THE FRAGRANT SPICE YOUR CRèME BRûLéE HAS BEEN …
From tastingtable.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN - FACEBOOK
From facebook.com
15 CARDAMOM DESSERT RECIPES THAT ARE FRAGRANT AND …
From allrecipes.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
From recipepes.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN RECIPE
From recipesfresher.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
From punchfork.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN POPULAR …
From thebest4foodsrecipes.blogspot.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
From oliviahensons.wordpress.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
From pinterest.com
PUMPKIN CREME BRULEE IS THE PUMPKIN DESSERT YOU …
From foodnetwork.ca
PUMPKIN CARDAMOM CREME BRULEE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
ORIGINAL MENU CARDAMOM CREME BRULEE PARFAIT WITH CANDIED …
From mckinnonsrock.blogspot.com
CARDAMOM CREME BRULEE PARFAIT WITH CANDIED PUMPKIN
From master-recipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love