CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
TIFFANI'S ULTIMATE LUX BURGERS
Steps:
- For the special sauce: Whisk together the mayonnaise, ketchup, gherkins, sriracha and mustard in a small bowl until fully blended.
- For the burgers: Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through.
- Meanwhile, heat the oil in a large saute pan over medium-high heat. When the oil shimmers, add the onions and cook, stirring frequently, until the onions are golden and caramelized, about 15 minutes.
- In a medium bowl, gently mix together the meat, Worcestershire, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide the meat into 6 equal portions and form each into a ball. Take one of the balls in your palm and, using the thumb of your other hand, gently poke straight into it to just beyond its center. Gently create a small cavity in the ball by pinching the meat between your thumb from the inside and your forefinger on the outside, pressing outward with your thumb and using the forefinger to maintain the round shape from the outside. Take care to leave the meat at least 1/4 inch thick. Fill the cavity with 1 to 1 1/2 ounces of the blue cheese. Gently and carefully close the opening in the meat around the cheese, being careful to seal it fully. Gently press the sphere between your palms to flatten it a bit, being careful not to create any openings. Repeat with the remaining meat and cheese.
- Preheat the broiler. Put the buns on a baking sheet with the insides facing up. Toast the buns until golden, 2 to 3 minutes.
- Heat a grill to medium-high heat and oil the grill grates. When hot, add 2 to 4 burgers, leaving space to comfortably flip them, and grill 2 to 3 minutes on each side for medium. Repeat with the remaining burgers.
- To assemble the burgers, arrange the bottom buns on a clean, dry work surface. Spread each with 1 to 2 tablespoons of the special sauce and then top with some of the caramelized onions, a burger, tomato slice, lettuce leaf, avocado slices, 1 slice of bacon, cut in half, and finally, the top of the bun slathered with more special sauce.
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