Coffee Brandy Cream Brulee Recipes

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BRANDY CRèME BRûLéE DESSERT



Brandy Crème Brûlée Dessert image

Here's a creamy and wonderful crème brûlée dessert made with Original Bisquick® mix - a cool treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 8

3 tablespoons butter or margarine, softened
1 1/4 cups Original Bisquick™ mix
1/3 cup sugar
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping (heavy) cream
1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoons brandy extract
1/3 cup sugar

Steps:

  • Heat oven to 350°. Cut butter into Bisquick mix and 1/3 cup sugar in medium bowl, using pastry blender or crisscrossing 2 knives, until well mixed. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 16 to 18 minutes or until golden brown; remove from oven.
  • Reduce oven temperature to 300°. Beat egg yolks and 1/4 cup sugar in small bowl with wire whisk until thick. Gradually stir in whipping cream and brandy until blended. Pour over baked layer. Bake 40 to 50 minutes or until custard is set and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • For serving pieces, cut into 4 rows by 3 rows. Place on dessert plates. Heat 1/3 cup sugar in heavy 1-quart saucepan over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Quickly drizzle hot caramel evenly over each serving. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) Store dessert covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 16 g, TransFat 1 g

BRANDY CRèME BRûLéE BARS



Brandy Crème Brûlée Bars image

A miniature cousin to restaurant-popular Crème Brûlée, you'll find these bars every bit as creamy and wonderful.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 36

Number Of Ingredients 8

1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine, softened
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping (heavy) cream
1 tablespoon plus 1 teaspoon brandy or 1 1/2 teaspoons brandy extract
1/3 cup sugar

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup sugar and the butter with spoon. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake 20 minutes.
  • Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with spoon until thick. Gradually stir in whipping cream and brandy. Pour over baked layer.
  • Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Place bars on cookie sheet lined with waxed paper.
  • In heavy 1-quart saucepan, heat 1/3 cup sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and caramel colored. Cool slightly until caramel has thickened slightly. Drizzle hot caramel over bars. (If caramel begins to harden, return to medium heat and stir until thin enough to drizzle.) After caramel on bars has hardened, cover and refrigerate bars up to 48 hours.

Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 20 mg

COFFEE-BRANDY CRèME BRûLéE



Coffee-Brandy Crème Brûlée image

Categories     Coffee     Milk/Cream     Dairy     Egg     Dessert     Bake     Broil     Brandy     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 cups whipping cream
1/4 cup sugar
1 1/2 teaspoons instant coffee crystals
4 large egg yolks
1 tablespoon brandy
1 teaspoon vanilla extract
3 tablespoons (packed) golden brown sugar

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
  • Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
  • Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.

COFFEE-BRANDY CREAM BRULEE



Coffee-Brandy Cream Brulee image

A light custard with coffee and a light brandy flavor with a crunchy brown sugar topping. Plan a day ahead the custard needs to chill overnight, the complete recipe can be doubled to make 12 you will need 6 ramekins or oven-proof custard cups (12 if you are doubling) to make this recipe, taken from Bon Appetit magazine

Provided by Kittencalrecipezazz

Categories     Dessert

Time P1D

Yield 6 serving(s)

Number Of Ingredients 7

2 cups whipping cream
1/4 cup sugar (or to taste)
2 teaspoons instant coffee granules
4 large egg yolks
1 tablespoon brandy
1 1/2 teaspoons pure vanilla extract
3 -4 tablespoons light brown sugar

Steps:

  • Set oven to 350 degrees F.
  • Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
  • In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
  • In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
  • Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
  • Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
  • Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
  • Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
  • Remove from fridge, cover with plastic wrap, and continue to chill overnight.
  • The following day: Preheat the broiler.
  • Arrange the ramekins on a small sheet.
  • Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
  • Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
  • Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.

Nutrition Facts : Calories 379.8, Fat 32.4, SaturatedFat 19.4, Cholesterol 248.5, Sodium 38.6, Carbohydrate 18.1, Sugar 15.2, Protein 3.5

COFFEE CREME BRULEE



Coffee Creme Brulee image

These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 5

Number Of Ingredients 7

1 quart heavy cream
1 1/2 cups dark Italian-roast coffee beans
10 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon salt
Boiling water, for roasting pan
5 tablespoons superfine sugar

Steps:

  • Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
  • Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
  • Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
  • Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
  • If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
  • If you don't have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.

COFFEE CREME BRULEE



Coffee Creme Brulee image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Yield 4 servings

Number Of Ingredients 5

4 egg yolks
1 cup sugar, divided
1 1/2 cups heavy cream
1 tablespoon instant coffee
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F.
  • In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
  • In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
  • Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
  • top.
  • Place ramekins into a roasting pan. Transfer to oven. Before closing oven
  • door, pour water into pan (but not into the ramekins themselves!) until it
  • reaches 1/2 way up the side of the ramekins.
  • Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
  • When brulees have fully solidified and cooled down, sprinkle 1 1/2
  • tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
  • Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

CAFé BRULé (COFFEE)



Café Brulé (Coffee) image

Make and share this Café Brulé (Coffee) recipe from Food.com.

Provided by Julie Bs Hive

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup espresso
1 lump of sugar
1 tablespoon brandy

Steps:

  • Prepare espresso with premium-grade arabica beans in a long espresso cup. Hold a large spoon containing 1 lump of sugar and 1 tbsp of brandy over each cup and light the brandy. Pour into the coffee when the flames begin to die down and serve with creme brulee.

COFFEE CRèME BRûLéE



Coffee Crème Brûlée image

Categories     Coffee     Dairy     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

4 cups whipping cream
1 cup plus 8 teaspoons sugar
2 tablespoons coarsely ground espresso coffee beans
2 teaspoons instant espresso powder or coffee powder
1 cinnamon stick
1 vanilla bean, split lengthwise
6 large egg yolks
1 large egg

Steps:

  • Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
  • Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
  • Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

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