The many flavors of creme brulee - sweet - so
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The many flavors of creme brulee - sweet - so
  Sweet    Dessert    Fruit    Candy    Nuts  
Last updated 6/12/2012 1:26:38 AM. Recipe ID 61150. Report a problem with this recipe.
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      Title: The many flavors of creme brulee - sweet - so
 Categories: Dessert, Fruit, Candy, Nuts, Information
      Yield: 5 Servings
 
           *****  NONE  *****
 
  CHOCOLATE CREME BRULEE Combine 4 - 1 oz. squares of semisweet
  chocolate and 1/2 cup whipping cream from basic recipe in a small
  heavy saucepan and cook over low heat. Stir constantly until the
  chocolate melts. Add the remaining 1 1/2 cups whipping cream and
  reduce the vanilla to 1 teaspoon. Proceed with instructions for the
  basic recipe, baking for 55 minutes. To make a CHOCOLATE-RASPBERRY
  version, place 8 to 10 fresh raspberries in each baking dish, add the
  custard and increase baking time to 1 hour and 5 minutes.
  
  BERRY CREME BRULEE Place 8 to 10 fresh blackberries or raspberries in
  each baking dish and pour custard mixture in to cover. Proceed as
  directed in basic recipe, baking for 45 minutes.
  
  COFFEE CREME BRULEE Combine 1 1/2 teaspoons instant coffee granules
  and 1/4 cup whipping cream from the basic recipe. Cook over medium
  heat, stirring constantly, about 2 minutes or until coffee dissolves.
  Add remaining 1 3/4 cups whipping cream and reduce the vanilla to 1
  teaspoon. Proceed with basic recipe, baking 55 minutes.
  
  DOUBLE RASPBERRY CREME BRULEE Reduce vanilla to 1 teaspoon; add 1
  additional egg yolk and 1 1/2 tablespoons raspberry liqueur to custard
  mixture. Place 8 to 10 fresh raspberries in each baking dish; pour
  custard mixture over berries. Proceed with basic recipe, baking 55
  minutes.
  
  ALMOND CREME BRULEE Reduce vanilla to 1 teaspoon; add 1 additional egg
  yolk, 2 tablespoons almond liqueur and 1/4 cup chopped toasted
  almonds to custard mixture. Proceed with basic recipe, baking 1 hour.
  
  ORANGE CREME BRULEE Reduce vanilla to 1 teaspoon and add 1 additional
  egg yolk, 2 tablespoons grated orange rind and 2 tablespoons orange
  liqueur to custard mixture. Proceed with basic recipe, baking 1 hour.
  
  PEPPERMINT CREME BRULEE Reduce vanilla to 1 tesapoon, add 1
  additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as
  directed in basic recipe, baking 50 minutes. Substitute 5 hard
  peppermint candies, crushed, for brown sugar and broil as directed.
  
  WHITE CHOCOLATE-MACADAMIA NUT CREME BRULEE Combine 4 ounces white
  chocolate and 1/2 cup whipping cream from the basic recipe in a small
  heavy saucepan; cook over low heat, stirring constantly until
  chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce
  vanilla to 1 teaspoon. Proceed with basic recipe. Place 1 tablespoon
  toasted, chopped macadamia nuts in each dish and pour in custard to
  cover. Bake as directed for 1 hour and 10 minutes.
  
  GINGER CREME BRULEE Reduce vanilla to 1 teaspoon and add 2 tablespoons
  grated fresh ginger to custard mixture. Proceed as directed in the
  basic recipe, baking for 1 hour and five minutes.
  
  




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Recipe ID 61150 (Apr 03, 2005)

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