EASY NO-BAKE CRèME BRûLéE
This elegant and impressive no-bake crème brûlée is easy enough to make at home.
Provided by Annalise
Categories Dessert
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
- Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
- Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
- Remove from heat and pass custard through a mesh strainer to remove any lumps. Spoon into individual ramekins. Place in the fridge, uncovered, to set up for at least 2 hours.
- When ready to serve, sprinkle ramekins generously with granulated sugar. Working with one at a time, pass a kitchen torch over the surface until sugar melts and caramelizes. Serve immediately.
Nutrition Facts : Calories 794 kcal, Carbohydrate 65 g, Protein 10 g, Fat 56 g, SaturatedFat 32 g, Cholesterol 560 mg, Sodium 90 mg, Sugar 53 g, ServingSize 1 serving
LEMON CREME BRULEE
Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.
Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.
NO-BAKE LEMON PIE
Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.
Provided by Sheila Motley Stokley
Categories Desserts Pies No-Bake Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
- Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
- Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g
NO-BAKE LEMON BRULEE
Make and share this No-Bake Lemon Brulee recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.
- Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle).
- Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.
- Pour the lemon cream into 6 (3/4 cup) ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.
- About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.
- Caramelize with a blowtorch then leave at room temperature.
- Serve on small saucers with crisp cookies or orange segments.
Nutrition Facts : Calories 447.2, Fat 36.7, SaturatedFat 22.9, Cholesterol 135.9, Sodium 38.1, Carbohydrate 30.1, Fiber 0.1, Sugar 26.6, Protein 2.1
LEMON "BRULEE "
Make and share this Lemon "Brulee " recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together the finely grated rind of the lemon and the yoghurt.
- Divide between four 1/4 pint ramekins and sprinkle sugar on top.
- Place under a hot grill for 1-2 minutes or until melted and bubbling.
- Chill until ready to serve.
Nutrition Facts : Calories 31.4, Fat 0.1, Sodium 3.5, Carbohydrate 9.6, Fiber 1.3, Sugar 6.6, Protein 0.3
LEMON CREME BRULEE
Make and share this Lemon Creme Brulee recipe from Food.com.
Provided by Sauce Lover
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
- In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
- In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
- Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
- Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
- Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.
Nutrition Facts : Calories 277.4, Fat 22.7, SaturatedFat 13.3, Cholesterol 212.3, Sodium 52.5, Carbohydrate 19, Fiber 1.7, Sugar 13.3, Protein 3.3
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