Hazelnut Creme Brulee Recipes
MAPLE CREME BRULEE WITH HAZELNUTS
Number Of Ingredients 1
Steps:
- Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken. Transfer custard cups to a wire rack; cool. Cover and chill for at least 1 hour or up to 24 hours. Before serving, let custard cups stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle some of the caramelized sugar over each creme brulee. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts. Serve immediately. From the Test Kitchen *TEST KITCHEN TIP: If using shallow dishes, bake for only 20 to 25 minutes. Nutrition Facts (Maple Creme Brulee with Hazelnuts) Per serving: 476 kcal cal.,
HAZELNUT CREME BRULEE
Creme Brulee what can I say if you serve this desert people will think you are a gourmet chef . The rich and creamy taste and texture are amazing. I have used a kitchen torch for the carmelizing and was not impressed so I went to sears and purchased a torch that screwes right on the little propane tank it lasts much longer. The hazelnut syrup is found in the coffee section.
Provided by small town girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 300.
- in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
- strain into a large bowl, skimming off any foam or bubbles.
- divide mixture among 6 ramekins or custard cups.
- place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
- put the ramekins on the paper towel.
- to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
- bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
- remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
- when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
- for best results use a hand held torch to melt and lightly brown sugar.
- rechill custard for a few minutes before serving.
- if you do not have a torch place under a broiler until sugar melts.
Nutrition Facts : Calories 348.2, Fat 27.4, SaturatedFat 15.7, Cholesterol 333.2, Sodium 32.5, Carbohydrate 21.9, Sugar 19.7, Protein 4.5
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