Creme Caramel Best Of Bridge Recipes

CHEF JOHN'S CREME CARAMEL

Chef John's Creme Caramel image

Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.

Provided by Chef John

Categories World Cuisine Recipes European French

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
½ cup (scant) white sugar
1 large egg
3 large egg yolks
¼ teaspoon salt
¼ cup white sugar
½ cup creme fraiche
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon orange cognac (such as Grand Marnier®)

Steps:

Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g

More about "creme caramel best of bridge recipes"

BEST OF BRIDGE: HOLIDAY CLASSICS – CANADIAN COOKBOOKS

Dec 9, 2024 These classic recipes come from Best of Bridge fan favorites as well as new recipes that are sure to become instant holiday classics. The best holiday-worthy roasts and other …
From canadiancookbooks.ca

See details

MARY BERRY CREME CARAMEL RECIPE - BRITISH BAKING RECIPES

Nov 23, 2024 Instructions to Make Mary Berry Crème Caramel Step 1: Make the Caramel. In a saucepan, combine the caster sugar and water. Place over medium heat without stirring, …
From britishbakingrecipes.co.uk

See details

TUTORIAL: NEW YEAR'S CRèME BRûLéE & CHAMPAGNE ENTREMET

The Perfect New Year's Eve Cake!Full recipe here: https://www.louiselindbergpastry.com/en/post/new-year-s-cr%C3%A8me …
From youtube.com

See details

CREME CARAMEL BEST OF BRIDGE RECIPES

Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside. In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl …
From tfrecipes.com

See details

RECIPE: BEST OF BRIDGE CARROT CAKE WITH CREAM CHEESE ICING (13X9 …

In Reply to: Recipe: Best of Bridge Carrot Cake with Cream Cheese Icing (13x9-inch) Your name: Enter a Recipe / Message Title (required): Please select one: This message includes a recipe …
From recipelink.com

See details

CARAMELCREME / BRöNNTI CREME - REZEPT - BETTY BOSSI

Entdecke unser Caramelcreme / Brönnti Creme Rezept. Einfach, gelingsicher und unwiderstehlich gut. In ca. 20 min vor- und zubereiten. ... Rahm steif schlagen, sorgfältig unter die Creme ziehen. Caramel dazu servieren. Nährwerte. pro …
From bettybossi.ch

See details

DESSERTS - THE BEST OF BRIDGE

Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and …
From bestofbridge.com

See details

BOOK RECIPE INDEX - THE BEST OF BRIDGE

Carrot and Fennel Soup with Maple Sour Cream. Best of Bridge Slow Cooker Cookbook (page 62) Carrot and Pineapple Marmalade. Best of Bridge Home Preserving (page 110) Carrot and …
From bestofbridge.com

See details

RECIPES - THE BEST OF BRIDGE

Appetizers, Dips & Sauces Lee Hong’s Cucumbers Mindless Meat Sauce Picalilli Hummus Nuts and Bolts Cocktail Crisps Parmesan Crisps Jelly Balls Wrapped Brie with Caramelized Onions …
From bestofbridge.com

See details

CREME CARAMEL (BEST OF BRIDGE) - KITCHENPC.COM

Pour the rest of the cream into the egg mixture and stir until well blended. Pour the custard evenly into each dishes. Set the dishes in a shallow baking pan containing 1" water.
From kitchenpc.com

See details

CREME CARAMEL (BEST OF BRIDGE) RECIPE - MAGGIE'S RECIPES

Creme Caramel is also known as flan in some countries.
From maggies-recipes.com

See details

CREME CARAMEL (BEST OF BRIDGE) RECIPE - RECIPEOFHEALTH

Directions: Lightly butter 8 ramakins. Set aside. Place the water and sugar in a saucepan; stir over low heat until sugar dissolves. Increase heat and bring to a boil, approx 10 - 15 minutes or …
From recipeofhealth.com

See details

CLASSIC FRENCH CRèME CARAMEL | THE KITCHN

Feb 4, 2022 Fill each ramekin with the custard up to the raised line right below the lip, or about 1/2-inch from the top. Carefully place the baking dish on the bottom rack of the oven.
From thekitchn.com

See details

CRèME CARAMEL RECIPE - THOMAS KELLER - FOOD & WINE

Oct 20, 2015 Arrange eight 1-cup ramekins in a large roasting pan. In a small saucepan, bring the sugar, corn syrup and water to a simmer over moderate heat, stirring lightly to dissolve the …
From foodandwine.com

See details

CRèME CARAMEL | JAMIE OLIVER RECIPES

Preheat the oven to 150°C/300°F/gas 2 and line a deep roasting tray with greaseproof paper, then place 6 ramekins or ovenproof moulds inside.
From jamieoliver.com

See details

NIGELLA CREME CARAMEL RECIPE - NIGELLA LAWSON RECIPES

Prepare the oven: Heat the oven to 140ºC (120ºC fan).Boil a kettle of water. Cut a piece of foil to cover the mould or dish you’ll use. Make the caramel: In a small saucepan, combine the caster …
From nigellarecipes.co.uk

See details

CARAMEL PASTRY CREAM - WHEEL OF BAKING

Dec 12, 2024 Cooking the pastry cream: I find it best to use the medium saucepan (step 8) as it is easier to control the rate of cooking than in the large saucepan. If the cream is exposed to too much heat it will get lumpy. Safety …
From wheelofbaking.com

See details

BEST CREME CARAMEL 2 RECIPES | FOOD NETWORK CANADA

Feb 9, 2011 Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 …
From foodnetwork.ca

See details

BEST OF BRIDGE HOLIDAY CLASSICS: 225 RECIPES FOR SPECIAL …

Feb 11, 2021 Ingredients Ginger Snap Crust. 1 cup crushed ginger snaps 3 tbsp butter, melted 1 tsp ground cinnamon 2 tbs brown sugar Filling. 4 packages cream cheese, each 8 oz., softened
From frugalmomeh.com

See details

CRèME CARAMEL A CREAMY CARAMEL DELIGHT! - CHEF JEAN PIERRE

Crème caramel is best served chilled and unmolded right before serving. The glossy caramel sauce should cascade over the custard, creating an impressive presentation for guests. 16. ...
From chefjeanpierre.com

See details

THE BEST TRILEçE (TURKISH MILK CAKE) - HUNGRY PAPRIKAS

Jul 18, 2024 Whipped Cream: We need a 35% heavy cream in order to whip it up to the perfect fluffy, creamy consistency. A tiny bit of powdered sugar sweetens the whipped cream just a …
From hungrypaprikas.com

See details

CRèME CARAMEL RECIPE: AN EXPERT'S GUIDE | GOURMET …

Jan 13, 2020 1. For vanilla custard, place eggs and yolks in a large bowl and pour in 250gm of sugar, stirring with a whisk to combine. Set aside for a few hours for the sugar to dissolve completely (or at least 30 minutes).
From gourmettraveller.com.au

See details

PERSIMMON PUDDING WITH STICKY TOFFEE SAUCE RECIPE - SAVEUR

4 days ago Spoon the flesh from the persimmons into a blender or food processor, discarding the skins, and blend until smooth. Transfer 1½ cups (354 g) of the persimmon purée to a …
From saveur.com

See details