CHOCOLATE MACADAMIA NUT CREME BRULEE
The only way you could possibly improve Creme Brulee is to add a little bit of chocolate and macadamia nuts This is the brulee to end all brulees. From Chef Daniel Bruce. The Zaar computer is not recognizing some of the instructions so.....the 1st 4 ingredients are for the custard. The next 6 ingredients are for the chocolate mixture. The last 2 ingredients are for the topping.
Provided by dojemi
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- CUSTARD: Beat together the ingredients, strain and reserve.
- CHOCOLATE MIXTURE: Heat cream to boil, remove and stir in remaining ingredients, keep warm.
- BRULEE TOPPING: Mix together and reserve.
- FINAL PROCEDURE: Preheat oven to 300°F Place Chocolate mix evenly into the bottom of four flat ramequins.
- Slowly pour custard mix over each mold and place onto cookie sheet pan with 1/4 inch water on bottom of pan. Bake for approximately 1 hour until set. Remove and cool.
- To serve, sprinkle sugar evenly over cooked custard and glaze under broiler or touch to burn sugar, warm slightly and serve.
Nutrition Facts : Calories 739.3, Fat 57.3, SaturatedFat 31.6, Cholesterol 362.1, Sodium 64, Carbohydrate 54.8, Fiber 0.8, Sugar 49.8, Protein 5.7
WHITE CHOCOLATE CREME BRULEE W/ MACADAMIA NUTS
From "Elegantly Easy Creme Brulee" by Puente. Delicious! Err on the side of slightly over-cooking, as it turned out a bit soft for us. Note that most of the prep time is cooling time... this is quite easy to make. Also note that the liqueur is optional.
Provided by Da Huz
Categories Dessert
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in a double boiler.
- Preheat oven to 300 F.
- Remove from heat and whisk in 3 tbsp sugar, egg yolks, cream, vanilla, and liqueur.
- Toast macadamia nuts by spreading on a baking sheet and baking for 10-12 minutes, watching to make sure they do not burn.
- Split nuts between 6 ramekins.
- Pour chocolate mixture on top of nuts.
- Place ramekins in a baking dish and fill baking dish with water until it is halfway up the sides of the ramekins (DO NOT drip or splash any water into your ramekins).
- CAREFULLY place in the oven and bake 40-50 minutes, until set around the outside and loose in the center.
- Remove from oven and let cool to room temperature while still in the water bath.
- Remove ramekins from water bath and chill in the fridge for at least 2 hours.
- Just before serving, top with the remaining sugar in a thin layer (you don't have to use all the sugar) and caramelize with a creme brulee torch.
- Allow caramelized sugar to cool and harden (takes less than a minute).
Nutrition Facts : Calories 669.6, Fat 54, SaturatedFat 28.4, Cholesterol 302.8, Sodium 72.2, Carbohydrate 41.6, Fiber 1, Sugar 37.9, Protein 7.2
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.
EASY CHOCOLATE CREME BRULEE
What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.
Provided by LSNEED62
Categories World Cuisine Recipes European French
Time 7h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
- Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
- Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
- Place oven rack in topmost position. Turn oven to Broil.
- Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 35.2 g, Cholesterol 524.6 mg, Fat 69.5 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 41.4 g, Sodium 73.9 mg, Sugar 28.9 g
CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
DARK CHOCOLATE CRèME BRûLéE
Categories Chocolate Dairy Egg Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
- Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
- Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.
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