Creme Brulee Fondue From The Melting Pot Recipes

PERFECT CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

CREME BRULEE FONDUE (FROM THE MELTING POT)

Steps:

• 1. (I use an electric fondue pot for this recipe, but you can also use a double boiler).
• 2. Melt white chocolate chips and heavy whipping cream, stirring until smooth.
• 3. Add caramel syrup.
• 4. Sprinkle carmelized sugar over the top of the fondue.
• 5. Spritz with the liqueur and light on fire (this will further carmalize your sugar).
• 6. Keep warm, stirring occasionally, and serve with your favorite dippers!
• 7. The left over chocolate (if there is any) can be stored in the refrigerator and reheated later!

THE MELTING POT MOJO FONDUE BROTH

Steps:

• Combine ingredients in saucepan on stovetop.
• Bring to a boil.
• Transfer to fondue pot with alternative heat source.
• Use to cook beef, shrimp, potstickers, chicken, mushrooms, potatoes, broccoli -- or anything else you can think of.
• Veggies are wonderful with "Green Goddess Dip" recipe # 346525.

SMORES FONDUE (THE MELTING POT)

Steps:

• Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
• Transfer to a fondue pot.
• Spoon the marshmallow crème into the center of the chocolate. Do not stir.
• Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
• Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.