Citrus Creme Brulée Napoleon Recipes

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CITRUS CREME BRULéE NAPOLEON



Citrus Creme Brulée Napoleon image

This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!

Provided by Desree42

Categories     Dessert

Time 1h30m

Yield 5 napoleons

Number Of Ingredients 10

1 sheet commercial puff pastry
1 egg
1 egg yolk
10 ounces powdered sugar
5 roasted peaches (I use Roasted Fruit)
2 cups heavy cream
1 orange
1/4 cup sugar
5 egg yolks
1 vanilla bean

Steps:

  • Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
  • Combine the 1 egg and 1 egg yolk to create a egg wash.
  • Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
  • Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
  • Remove the zest from the orange; split and scrape the vanilla bean.
  • In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
  • In a bowl combine the sugar and 5 egg yolks together.
  • Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
  • Cook the creme until nape` (it coats the back of a wooden spoon).
  • Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
  • Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
  • To assemble: Place the bottom half of a puff 'sandwich' on a plate.
  • Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
  • On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
  • Place the top of the puff pastry on and dust with powdered sugar.

Nutrition Facts : Calories 982.3, Fat 60.1, SaturatedFat 28.8, Cholesterol 399.3, Sodium 181.7, Carbohydrate 104.4, Fiber 2.8, Sugar 76.8, Protein 10.8

LEMON CREAM NAPOLEON



Lemon Cream Napoleon image

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup low-fat ricotta cheese
1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
1 cup sour cream, light
1 tablespoon lemon zest, finely minced, plus extra for garnish
1 tablespoon honey
1 tablespoon warm water
12 won-ton wrappers
4 tablespoons whipped topping
1 teaspoon vanilla extract

Steps:

  • In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
  • Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
  • In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
  • To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

BITTER ORANGE CRèME BRûLéE



Bitter Orange Crème Brûlée image

Provided by Jeff Morgan

Categories     Citrus     Egg     Fruit     Dessert     Orange     Ramekin     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

For the cookies (optional):
3 large eggs, separated
1/2 cup/100 g sugar, plus 2 tbsp
1/2 tsp vanilla extract/essence
1/2 cup/60 g all-purpose/plain flour
3 tbsp confectioners'/icing sugar
For the crème brûlée:
2 cups/480 ml heavy (whipping) / double cream
1 cup/240 ml whole milk
Grated zest from two oranges
12 large egg yolks
1/2 cup/100 g sugar, plus 6 tbsp/75 g
Sprigs of fresh mint or chocolate mint, for garnish

Steps:

  • To make the cookies (if using):
  • Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet/tray with parchment/baking paper.
  • In a large bowl, using an electric mixer, beat the egg yolks with the 1/2 cup sugar until the mixture turns pale yellow, about 1 minute. Add the vanilla and beat until the batter gets very thick, about 1 to 2 minutes longer. Using a rubber spatula, add the flour and mix slow and gently into the yolk mixture, just until it's barely incorporated. (It is important not to overmix; some of the flower should still be visible along the edges and in the center of the bowl.)
  • In a clean bowl, using the electric mixer and clean beaters, beat the egg whites with the 2 tbsp sugar until soft peaks form. Using the rubber spatula, gently fold the egg white mixture into the batter. Do not stir vigorously.
  • Using a ladle, in small batches if necessary, carefully scoop the batter into a pastry/piping bag with a size 4 tip. Pipe thin lines of batter about 3 in/7.5 cm long and 1/4 in/6 mm thick onto the prepared baking sheet/tray, spacing them about 1 in/25 mm apart. Use a sifter or fine-mesh sieve to dust the cookies with the confectioners'/icing sugar.
  • Bake until golden, 10 to 12 minutes. Remove the tray from the oven and let the cookies cool on the pan for about 1 minute to allow them to firm up a bit. Using a spatula, carefully transfer to a wire rack to cool completely. Repeat to use the remaining batter. You should have 25 to 30 cookies.
  • To make the crème brûlée:
  • Preheat the oven to 300°F/150°C/gas 2.
  • In a medium saucepan, combine the cream, milk, and orange zest and heat until steam begins to rise. Do not let boil. Remove from the heat and nestle the pot in an ice bath. Let stand, stirring occasionally, until the cream mixture cools to room temperature, 5 to 10 minutes.
  • While the cream mixture is cooling, in a large bowl, combine the egg yolks and the 1/2 cup/100 g sugar. Whisk until the sugar is dissolved and thoroughly blended with the yolks. Gently whisk in the cream mixture.
  • Pour the custard through a fine-mesh sieve set over a large glass measuring pitcher or bowl with a pouring lip to strain out any solids. Divide the custard evenly among six 4-oz/120-ml ramekins. Place in a roasting pan/tray and add water to come 1 in/2.5 cm up the sides of the ramekins. Bake until the custards are firm, 35 to 40 minutes. Remove from the oven and let cool in the water bath to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 2 days.
  • To serve, remove the plastic wrap/cling film and gently lay a paper towel/absorbent paper on top of each custard. Gently press down on the towel to remove any moisture buildup, being careful not to dent the custard. Sprinkle 1 tbsp sugar evenly over each custard. Using a blowtorch, pass the flame above the sugar until it melts and turns golden brown. (Alternatively, preheat the broiler/grill and slip the custards under the broiler 4 to 6 in/10 to 15 cm from the heat source to melt the sugar; leave the oven door open slightly and watch closely, as the sugar can scorch suddenly.) Let the crème brûlée stand at room temperature until the sugar hardens, 1 to 2 minutes.
  • If serving with the sugar cookies, lay 2 cookies over each custard, leaning them on the edge of the ramekins and garnish with mint. Serve at once. Enjoy any extra cookies the following day or with a sweet, dessert wine.

NAPOLEON CREMES



Napoleon Cremes image

For the annual Christmas open house we host, I set out a buffet with lots of food and candies like these lovely layered treats. They're so creamy, and with a green pistachio layer of pudding peeking out, they're very merry. -Gloria Jesswein, Niles, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 14

2 cups finely crushed graham cracker crumbs
1 cup sweetened shredded coconut
1/4 cup sugar
1/4 cup baking cocoa
1/2 cup plus 2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 package (3.4 ounces) instant pistachio or lemon pudding mix
3 tablespoons whole milk
TOPPING:
1 cup semisweet chocolate chips
3 tablespoons butter

Steps:

  • Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes., For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours., For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars.

Nutrition Facts : Calories 116 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber trace fiber), Protein 1g protein

LEMON CREME BRULEE



Lemon Creme Brulee image

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

2 lemons
1 1/3 cups heavy whipping cream
1 cinnamon stick (broken in half)
4 large egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
1 pinch salt
1/4 teaspoon ground cinnamon

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

CRèME BRûLéE NAPOLEON WITH BOURBON CRèME ANGLAISE RECIPE



Crème Brûlée Napoleon with Bourbon Crème Anglaise Recipe image

Provided by BobLongo

Number Of Ingredients 15

Custard
Egg Yolks - 6
Sugar - 1/2 cup
Heavy Cream - 2-1/4 cups
Vanilla bean - 1, split
Phyllo Squares
Phyllo Dough - 2 sheets
Butter - 2 tablespoons, melted
Confectioners' sugar
Bourbon Crème Anglaise
Egg Yolks - 5
Milk - 2 cups
Sugar - 3/4 cup
Vanilla bean - 1, split
Bourbon - 2 tablespoons

Steps:

  • Serving: 6 To make the custard: Preheat the oven to 325 F. In the metal bowl of an electric mixer fitted with a balloon whip, combine the egg yolks and sugar and beat lightly. Add the cream and scrape the seeds from the vanilla bean into the eggs with the tip of a knife. Continue to beat until thickened. Pour the mixture through a fine mesh strainer into a shallow pan that has been filled with plastic wrap. Place the pan containing the custard into a larger pan. Fill the bottom pan halfway with water, being careful not to wet the custard, and set in the preheated oven to bake for 25 to 30 minutes or until the custard is set and firm to the touch. (A cake tester inserted into the center should come out clean without any milky residue.) Remove from the oven and refrigerate until cool. Place in the freezer for 20 minutes. Preheat the broiler or ready a blowtorch. Invert the custard onto the back of a sheet pan, and cut into 2- inch squares. Sprinkle the squares liberally with sugar and brown under the broiler or with a blowtorch. To prepare the phyllo pastry: Preheat the oven to 350 F. Line an inverted baking sheet with parchment paper or aluminum foil. Place 1 sheet of phyllo dough on the baking sheet. (Keep the remaining dough covered with a towel to keep it moist.) Lightly brush the phyllo sheet with melted butter, sprinkle with the confectioners' sugar, and top with another sheet of phyllo. Brush again with the melted butter and sprinkle with more sugar. Place a second sheet pan on top and weight it down with a cast- iron skillet or any heavy ovenproof object. Bake in the preheated oven until golden brown. To make the bourbon crème anglaise: In a medium heavy saucepan whisk the egg yolks over the low heat until they are pale in color. Whisk in sugar, 1 tablespoon at a time, then continue to whisk until the mixture reaches the consistency of cake batter. Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove the pan from the heat and stir in the bourbon, and remove the vanilla pods. If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of optional butter. Chill the custard for up to 2 days. To assemble the napoleon: In the center of each serving plate place a square of crème brûlée (custard) and top with a phyllo square. Repeat the procedure until the napoleons are stacked 4 layers high. Ladle the crème anglaise around the napoleons and garnish with fresh berries and mint sprigs

LEMON CREME BRULEE



Lemon Creme Brulee image

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

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

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.

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