Crème Brûlée Crepe Cake Recipes

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CRèME BRûLéE CREPE CAKE



Crème Brûlée Crepe Cake image

When you need to make a big impression, our crème brulee crepe cake is an easy-to-assemble dessert that is as taste-bud-pleasing as it is visually appealing.

Provided by Stephanie Wise

Categories     Dessert

Time 3h

Yield 10

Number Of Ingredients 15

2 tablespoons granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon cornstarch
1 egg
1 cup milk
1 teaspoon vanilla
1 teaspoon hot water
2 cups whipping cream
1 tablespoon granulated sugar
12 eggs
3 cups milk
2 teaspoons granulated sugar
4 cups Gold Medal™ all-purpose flour
Vegetable oil
Powdered sugar

Steps:

  • In medium bowl, beat 2 tablespoons granulated sugar, 1 tablespoon flour, the cornstarch and 1 egg with whisk until well blended.
  • In 1-quart saucepan, heat 1 cup milk over low heat just to a simmer. Remove from heat; slowly beat milk into egg mixture with whisk.
  • Return egg mixture to saucepan; heat over low heat, beating constantly, until thickened, about 3 to 5 minutes. Remove from heat; stir in vanilla and hot water.
  • Return Filling to bowl; place in freezer for 30 minutes. Transfer bowl to refrigerator 1 hour 30 minutes.
  • Meanwhile, in large bowl, beat 12 eggs with whisk. Add 3 cups milk; stir to combine. Stir in 2 teaspoons sugar. Add flour, 1/2 cup at a time, beating constantly until batter is smooth and consistency of thin pancake batter. (You might not use all of the flour.)
  • Heat 8- to 10-inch nonstick skillet over medium heat. Very lightly coat skillet with oil (about 1/2 teaspoon each time, as needed). Pour 1/4 cup batter into center of skillet; swirl pan to coat entire bottom of skillet with batter. Cook about 2 minutes or until bubbles begin to form on top and edge curls. Flip crepe; cook another minute. Transfer to large plate to cool. Repeat with remaining batter, recoating skillet with oil as necessary. (You should end up with about 22 to 28 crepes.) Cool crepes completely before assembling cake.
  • To assemble cake, pour whipping cream into medium bowl; beat with electric mixer on medium-high speed until stiff peaks form. Fold in 1 tablespoon granulated sugar and all of the chilled Filling. Place 1 crepe in center of cake plate. Spread thin layer of Filling on top of crepe. Top with another crepe. Repeat until you have as many layers as you want. Top cake with a clean crepe. Refrigerate cake at least 2 hours before serving.
  • Just before serving, sprinkle top of cake with powdered sugar. With sharp knife, cut into cake into slices and serve.

Nutrition Facts : ServingSize 1 Serving

CREME DE LA CREPE



Creme de la Crepe image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3 large eggs
2 cups milk
4 tablespoons unsalted butter, melted, plus more for the pan
2 tablespoons granulated sugar
1 tablespoon spiced rum
1/4 teaspoon salt
For the filling and topping:
2 sticks unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
3 cups confectioners' sugar
3 tablespoons spiced rum

Steps:

  • Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
  • Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
  • Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
  • Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
  • Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.

CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

CREME BRULEE SHEET CAKE



Creme Brulee Sheet Cake image

Make and share this Creme Brulee Sheet Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 10

3 cups unsalted butter
3 cups sugar
12 large eggs
6 cups flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 cups milk
1 (3 1/2 ounce) box instant vanilla pudding
2 cups milk
1 1/2 cups sugar

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
  • Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
  • In a separate bowl whisk together the flour, baking powder and salt. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
  • Pour into the prepared sheet tray and spread to an even layer.
  • Bake for 20-25 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
  • Spread the pudding on top of the cake. Sprinkle an even layer of sugar on top of the cake being sure to cover the entire surface. Give the pan a shake to help evenly distribute the sugar.
  • Using a blowtorch melt the sugar on top. Alternatively, broil the cake in the oven being sure to watch carefully so as not to burn.
  • Slice and serve.

CRèME BRûLéE



Crème Brûlée image

Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 7h

Yield 4

Number Of Ingredients 6

6 egg yolks
2 cups whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla
Boiling water
8 teaspoons granulated sugar

Steps:

  • Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
  • Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
  • Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g

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