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Monday, May 1, 2017

The Many Flavors of Creme Brulee (Sweet)

Categories: Desserts, Fruits, Candies, Nuts
      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.
 
  Recipe By     : Southern Living  (12-95)

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