Hazelnut Creme Brulee Recipes

HAZELNUT CREME BRULEE CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.
• Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• For the buttercream: Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 2 tablespoons milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until buttercream reaches spreading consistency.
• For the Sugar drizzle: In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.
• Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.

HAZELNUT CREME BRULEE

Steps:

• preheat oven to 300.
• in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
• add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
• strain into a large bowl, skimming off any foam or bubbles.
• divide mixture among 6 ramekins or custard cups.
• place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
• put the ramekins on the paper towel.
• to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
• bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
• remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
• when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
• for best results use a hand held torch to melt and lightly brown sugar.
• rechill custard for a few minutes before serving.
• if you do not have a torch place under a broiler until sugar melts.

NUTELLA CREME BRULEE

Steps:

• Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
• Heat your cream to just under boiling. Remove from heat and add vanilla extract.
• Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
• Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
• Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
• Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
• Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
• Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
• When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
• Eat immediately.