GINGERBREAD CRèME BRûLéE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors-cinnamon, cloves, allspice, and nutmeg-in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
Provided by Betsy Carter
Categories Desserts
Time 5h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
- Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
- Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
- Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
- Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
- Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
- Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
- Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
- Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
- Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
- Enjoy!
Nutrition Facts : Calories 780 calories, Carbohydrate 33 grams, Fat 76 grams, Fiber 0 grams, Protein 14 grams, Sugar 31 grams
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
CRANBERRY DUTCH BABY RECIPE BY TASTY
Here's what you need: leftover cranberry sauce, grated orange zest, grated lemon zest, maple syrup, fine sea salt, egg, whole milk, all purpose flour, fine sea salt, vanilla bean, unsalted butter, confectioners sugar, maple syrup
Provided by Chris Salicrup
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (225°C).
- In a small saucepan set over medium-low heat, add leftover cranberry sauce.
- Stir in the orange zest, lemon zest, and maple syrup.
- Season with a pinch of salt.
- Stir together and heat until warmed through.
- Remove the pan from the heat and set aside.
- In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
- Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
- Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
- Bake until puffed and golden around the edges, 18 to 22 minutes.
- Remove the Dutch baby from the oven and dust with Confectioners' sugar.
- Serve immediately with maple syrup, if desired.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 6 grams
CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY
Here's what you need: flour, milk, eggs, sugar, butter, lemon juice, salt, frozen blueberry, sugar, water, lemon juice, lemon, whipped cream, blueberry, powdered sugar, lemon zest
Provided by Jennifer Stalcup
Categories Desserts
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
- While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
- To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
- Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
- To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
- Serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 39 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, Sugar 23 grams
CRANBERRY-POACHED PEARS WITH WHIPPED CREAM AND SHORTBREAD CRUMBLES RECIPE BY TASTY
Here's what you need: apple juice, cranberry sauce, kosher salt, cinnamon stick, pears, heavy cream, granulated sugar, vanilla extract, shortbread cookies
Provided by Jordan Kenna
Categories Desserts
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
- Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
- Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
- Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
- In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
- Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 58 grams
More about "gingerbread crepes with cranberry compote recipe by tasty recipes"
GINGERBREAD CREPES TOPPED WITH GINGER CRANBERRY COMPOTE
From anolon.com
Estimated Reading Time 2 mins
GINGERBREAD CREPES WITH GINGER CRANBERRY COMPOTE
From nutmegnanny.com
Reviews 31Estimated Reading Time 3 mins
EASY CRANBERRY COMPOTE (SAUCE) WITH ROSEMARY
From joskitchenlarder.com
HOW TO MAKE CRANBERRY COMPOTE (EASY 15-MINUTE …
From nourishedkitchen.com
STICKY CHEWY CRANBERRY GINGERBREAD [HOLIDAY …
From juliescafebakery.com
CRèME BRûLéE WITH CRANBERRY TANGHULU AND COMPOTE …
From tasty.co
GINGERBREAD CRêPES (WITH CREAM CHEESE COINTREAU …
From havocinthekitchen.com
SPICED CHOCOLATE CREPES WITH SEASONAL CRANBERRY COMPOTE
From circulon.com
WILD BERRY COMPOTE FILLED CREPES - JULIA'S CUISINE
From juliascuisine.com
GINGERBREAD IN THE HOUSE: GINGERBREAD CREPES …
From unicornlove.com
GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY MAKLANO
From maklano.com
GINGERBREAD CREPES WITH CRANBERRY COMPOTE | SKIP THE
From facebook.com
GINGERBREAD CREPES TOPPED WITH GINGER CRANBERRY …
From potsandpans.com
CRANBERRY CHOCOLATE GINGERBREAD CAKE - AGAINST ALL …
From againstallgrain.com
THE BEST GINGERBREAD CRANBERRY CAKE - CAKE BY …
From cakebycourtney.com
GINGERBREAD CREPES WITH EGGNOG WHIPPED CREAM
From onceuponacuttingboard.com
GINGERBREAD CAKE WITH CRANBERRY COMPOTE - BC LIVING
From bcliving.ca
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