Home Party Dessert Recipe
2/19/2008
White Chocolate Creme Brulee
4 egg yolks
1 whole egg
1/4 cup granulated sugar
8oz white chocolate,chopped coarsely
2 cups whipping cream
1 cup half and half
3/4 t vanilla
1/4 t ground nutmeg
1/4 cup granulated sugar for topping
>how to make<
*Heat oven to 325 degrees.
*In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
*Chop the white chocolate and set aside.
*Heat the cream and half and half over medium heat just until it begins to bubble.
*Turn the heat to low and add the chocolate, stirring until melted.
*Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition.
*When the mixtures are incorporated, strain into a clean bowl.
*Stir in the vanilla and nutmeg.
*Ladle the mixture into 10 or 12 1/2 cup ramekins, or use a baking dish, such as a 6 to 8 cup souffle dish.
*Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes.
*For the ramekins, cook about 45 minutes.
*For the larger dish, cook about 1 hour.
*The finished dishes will be a light gold on top and slightly wobbly in the center.
*Remove pan from the oven and transfer the dishes to a rack to cool.
*Then refrigerate several hours, loosely covered, until chilled.
*Several hours before serving, start to caramelize the custards.
*Place an oven rack on second rack from the broiler.
*Heat broiler 10 minutes.
*If using the smaller ramekins, arrange on a baking sheet and sprinkle each about 1.5 teaspoons sugar.
*Place under broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color.
*Rotate the baking sheet during this time for even caramelizing.
*If using the larger dish, sprinkle the top evenly with 1/4 cup sugar.
*Place on oven rack and broil 6 to 7 minutes, rotating the dish once.
*Cool on racks and then refrigerate again until chilled.
4 egg yolks
1 whole egg
1/4 cup granulated sugar
8oz white chocolate,chopped coarsely
2 cups whipping cream
1 cup half and half
3/4 t vanilla
1/4 t ground nutmeg
1/4 cup granulated sugar for topping
>how to make<
*Heat oven to 325 degrees.
*In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
*Chop the white chocolate and set aside.
*Heat the cream and half and half over medium heat just until it begins to bubble.
*Turn the heat to low and add the chocolate, stirring until melted.
*Start to ladle the chocolate cream into the eggs slowly, whisking well with each addition.
*When the mixtures are incorporated, strain into a clean bowl.
*Stir in the vanilla and nutmeg.
*Ladle the mixture into 10 or 12 1/2 cup ramekins, or use a baking dish, such as a 6 to 8 cup souffle dish.
*Place in a large baking pan and add enough hot water to come halfway up the sides of the dishes.
*For the ramekins, cook about 45 minutes.
*For the larger dish, cook about 1 hour.
*The finished dishes will be a light gold on top and slightly wobbly in the center.
*Remove pan from the oven and transfer the dishes to a rack to cool.
*Then refrigerate several hours, loosely covered, until chilled.
*Several hours before serving, start to caramelize the custards.
*Place an oven rack on second rack from the broiler.
*Heat broiler 10 minutes.
*If using the smaller ramekins, arrange on a baking sheet and sprinkle each about 1.5 teaspoons sugar.
*Place under broiler about 5 to 6 minutes, or until the sugar has melted and turned a deep amber-gold color.
*Rotate the baking sheet during this time for even caramelizing.
*If using the larger dish, sprinkle the top evenly with 1/4 cup sugar.
*Place on oven rack and broil 6 to 7 minutes, rotating the dish once.
*Cool on racks and then refrigerate again until chilled.
Labels: Creme Brulee, custard, ramekin, white chocolate
2/28/2007
Creme Brulee recipes
According to "Creme Brulee" book by Randolf W. Mann, there are two basic ways to make creme brulee.
In the first, the cream is blended with the other ingredients and then baked in gentle heat until set. Baking the custard produces a firm texture.
The second method involves cooking and stirring the cream on the stove, and is used when infusing flavors, or when you plan to serve your creation in an edible bowl or shell. This stove top method produces a custard with a creamy texture.
In both methods, the custard should be chilled for at least two hours, then topped with sugar and quickly caramelized.
White Chocolate Creme Brulee
Coffee Brandy Creme Brulee
Coconut Creme Brulee
Eggnog Creme Brulee
Candied Little Pumpkins
According to "Creme Brulee" book by Randolf W. Mann, there are two basic ways to make creme brulee.
In the first, the cream is blended with the other ingredients and then baked in gentle heat until set. Baking the custard produces a firm texture.
The second method involves cooking and stirring the cream on the stove, and is used when infusing flavors, or when you plan to serve your creation in an edible bowl or shell. This stove top method produces a custard with a creamy texture.
In both methods, the custard should be chilled for at least two hours, then topped with sugar and quickly caramelized.
White Chocolate Creme Brulee
Coffee Brandy Creme Brulee
Coconut Creme Brulee
Eggnog Creme Brulee
Candied Little Pumpkins
Labels: Creme Brulee, custard, ramekin, torch, white chocolate
