WHITE CHOCOLATE CREME BRULEE
When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.
WHITE CHOCOLATE CREME BRULEE
Steps:
- Combine the milk and cream in a large bowl. Sprinkle in the pudding mix and whisk until blended and slightly thickened, about 1 minute. Pour into six 6-ounce ramekins and refrigerate until set, about 1 hour.
- Sprinkle the surface of each individual pudding with 1 teaspoon turbinado sugar. Gently shake each ramekin to evenly distribute the sugar over the surface of the pudding. Using a kitchen blowtorch, melt and caramelize the sugar so a thin shell forms over the surface. It's best to hold the torch a few inches away from the surface so the tip of the flame just touches the sugar. Let sit a few minutes before serving
- If you don't have a blowtorch, you can use a broiler. Preheat the broiler to high. Put the ramekins with the sugared puddings on a baking sheet about 6 inches under the broiler and broil--with the oven door slightly open so you can watch--until the sugar is melted and caramelized. This should take only 1 to 2 minutes, so don't walk away. Let sit a few minutes before serving.
- You can also caramelize the tops by heating the bottom of a metal flat-bottomed 1/2-cup measuring cup on the stove so it gets very hot. Carefully and gently press the bottom of the cup onto the sugared surface of each pudding for a few seconds to melt the sugar. Repeat, reheating the measuring cup once or twice in between if necessary.
WHITE CHOCOLATE CRèME BRûLéE
Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
- Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
- To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
Nutrition Facts : Calories 451 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
MMM... WHITE CHOCOLATE CREME BRULEE
This recipe came from my friend Duncan. He said, "I have a yummy tasty White Chocolate Creme Brulee that is fabulously easy to make. I'm not a big fan of white chocolate and I love this." He got it from the Portobello Yacht Club.
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 4-7 serving(s)
Number Of Ingredients 6
Steps:
- Position rack in center of oven and preheat to 300 degrees F.
- Whisk egg yolks and 1/4 cup sugar in a medium bowl.
- Bring cream and the remaining 1/4 cup sugar to simmer in heavy medium saucepan; reduce heat to low.
- Gradually add chopped white chocolate to the cream mixture and whisk until smooth.
- Gradually whisk the hot white chocolate mixture into yolk mixture, then whisk in vanilla.
- Pour the mixture through a fine sieve, then ladle custard into four 10-oz custard cups (if you use 4 oz ramekins, it will fill about 7 of them).
- Place the filled cups in large baking pan and add enough hot water to pan to come halfway up sides of cups.
- Bake at 300 degrees F until the custards are set in the center, about 1 hour.
- Carefully remove the custards from water and let cool.
- Cover (plastic wrap works fine) and refrigerate.
- Just before serving, preheat the broiler.
- Sprinkle 1/2 tablespoon sugar over each custard.
- Broil until the sugar caramelizes, watching carefully, which will take about 2 minutes.
- Serve hot, or refrigerate up to 1 hour and serve cold.
- Makes 4 servings.
CHOCOLATE CREME BRULEE
Make and share this Chocolate Creme Brulee recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- For custard: Place cream in heavy, medium saucepan.
- Bring to simmer and remove from heat.
- Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
- Whisk egg yolks and sugar in medium bowl to blend.
- Slowly whisk in hot chocolate cream.
- Let cool to room temperature, stirring occasionally, about 15-20 minutes.
- Position rack in center of oven and preheat to 300F.
- Arrange six ½ cup ramekins or custard cups in shallow baking pan.
- Divide cooled chocolate mixture among them.
- Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until custards are just set, about 40 minutes.
- Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
- For topping: Preheat broiler.
- Mix sugars together.
- Sprinkle over custard in an even layer.
- Place ramekins on a baking sheet.
- Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
- Let stand 5 minutes before serving.
WHITE CHOCOLATE AND RASPBERRY CREME BRULEE
My favorite creme brulee recipe with white chocolate and raspberry. It's pretty simple compared with some I've seen and tried. My young son likes all the stirring involved and loves to help make this treat.
Provided by hersheygirl
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Divide jam evenly among 8 ramekins; spread to cover bottom. Place ramekins in a large baking dish pan with 2-inch (or larger) sides.
- Combine cream and white chocolate in a pan over medium-low heat. Stir constantly until chocolate has melted, about 5 minutes. Add 1/2 cup sugar and stir until dissolved; do not boil. Remove from the heat.
- Mix egg yolks, vanilla, and salt together in a bowl with a pour spout. Add cream mixture in slowly, whisking all the white. Pour mixture evenly on top of jam in the ramekins. Fill the outer pan with hot water so it's at least halfway up the outsides of the ramekins; this water bath will keep the egg from becoming rubbery and will keep your custard smooth.
- Bake in the preheated oven until mixture is set but still a little wobbly in the middle; 40 to 45 minutes. Remove from the oven and transfer ramekins to a cooling rack to cool to room temperature, about 30 minutes. Place in the refrigerator to chill, at least 1 hour.
- Remove ramekins from the refrigerator. Sprinkle about 1 teaspoon sugar evenly over the top of each custard. Fire custards with a kitchen torch until sugar is liquefied and starts to brown. Allow crust to harden for about 2 minutes, then serve immediately.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 38.4 g, Cholesterol 241 mg, Fat 34.3 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 20.3 g, Sodium 73.2 mg, Sugar 36.1 g
CHOCOLATE CREME BRULEE
This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 (or enough for 15 sandwiches)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Makethe creme brulee: Heat creamand 1/4 cup sugar in a smallsaucepan over medium heat,stirring, until sugar dissolvesand the cream just begins tosimmer. Add chocolate, andwhisk until melted and smooth.
- Whisk remaining 3 tablespoonssugar with the egg yolksin a medium bowl. Slowly pourcream mixture into yolk mixture,whisking constantly. Straincustard through a fine sieve.
- Pour custard into four 4-ounceramekins. Transfer ramekins toa roasting pan, and fill pan withenough boiling water to reachhalfway up the sides of ramekins.Bake until custards are justset, 1 hour to 1 hour 10 minutes.Carefully remove from water,and let custards cool.
- Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold asmall handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Moveflame back and forth until surface is caramelized. Alternatively, broil custards on top rack untilcaramelized, 1 to 2 minutes.
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