Crème brûlée, also known as burnt cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar and is seriously easy to make with readily accessible ingredients. You don’t have a blowtorch? No problem, a minute under the broiler will melt the sugar, magically transforming the top into a crisp candy-like shell. Voilå!
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1/2 cup granulated white sugar
- 10 egg yolks
- 10 tablespoons granulated white sugar
Preheat oven to 285°F.
Set pot or kettle of water on high heat to boil.
- In a medium saucepan over medium-high heat, pour cream and add vanilla bean, which should be split and scraped of seeds, all of which goes into the cream. Once it boils, remove pan from heat. Then remove vanilla bean shell from cream.
- In a large bowl, energetically whisk the ½ cup sugar and egg yolks until the mixture becomes frothy, thickened, and a light golden color.
- Slowly add, in three or four increments, the vanilla cream to the sugar-egg mixture.
- Evenly pour the mixture into 10 ramekins.
- Pull out oven rack halfway. Place a large deep-edged baking or roasting pan on oven rack. Place the 10 filled ramekins inside the pan. Then carefully pour the boiling water inside the large pan so that the water rises approximately halfway up the outside of the ramekins, creating a bain marie (hot water bath). Gently push the rack into the oven, closing the door.
- Bake approximately 40 to 50 minutes or just until the custard is set. The custard should be firm at edges but still wobbly in center. Turn off oven.
- Carefully remove ramekins from pan in the oven to counter. Once cooled to room temperature, cover each ramekin with plastic wrap and chill in refrigerator for at least two hours or overnight.
- Approximately 30 minutes before serving, remove ramekins from refrigerator, placing each on a small serving plate. Sprinkle one tablespoon of sugar atop each custard ramekin.
- Then, using a kitchen blowtorch, finish your crème brûlée (which means “burnt cream”) by melting the sugar until it forms a crisp, candy-like, golden-brown topping. Or place custard ramekins under broiler for one minute or so to form the topping. Serve immediately.
Often reserved for special celebrations, Cambodian Pumpkin Coconut Custard, or as it is called in Khmer, “Sang Khya Lapov,” is a sweet and creamy dessert. Not only is it delicious, it’s rich in vital antioxidants, so for a special and healthy dessert, this might be the ideal treat.
- One small pumpkin
- 4 eggs
- ¾ cup coconut milk
- ½ cup palm sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Wash the pumpkin thoroughly. Cut a circular opening in the top, scoop out all of the pumpkin insides and rinse to ensure it's clean. Mix the sugar, coconut milk, salt and vanilla over medium heat until the sugar dissolves. Take off the heat and cool to room temperature. Add eggs to the mixture and mix well to form the custard. Pour the custard into the hollowed out pumpkin, just to the bottom of the circular opening. Place in a steamer and steam fro 45 minutes untouched. Once it's done, allow to cool. Slice into individual pieces and enjoy.
If you have ever sailed with UnCruise Adventures, you know that the fresh baked plate of cookies, a highly anticipated afternoon ritual, can often be found magically appearing in the ship lounge. These delicious delights come in all shapes and flavors. Coconut Cranberry is one of the favorites.
Yields 30 cookies
- 1 lb butter softened
- 2 cups sugar
- 1-1/2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups all purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 2 tsp cinnamon
- 1-1/2 cups chocolate chips
- 3 cups dried cranberries
- 3-1/2 cups oatmeal
- 1-1/2 cups coconut flakes
- 1-1/2 cups toasted pecans
- Preheat oven to 350 degrees.
- In a mixing bowl blend softened butter and sugar together.
- Add eggs one at a time while blending.
- Then add vanilla.
- In a separate bowl add all dry ingredients and mix together.
- Fold dry ingredients into butter mixture.
- Bake on parchment lined sheet pans for approximately 14 minutes.
This just looks so darn yummy!
- 10 Ounces brioche or egg bread, crust removed, cut into ½ inch dice. (About 8 cups)
- 4 Ounces white chocolate, coarsely chopped
- 6 Eggs
- 1/2 Cup plus 2 tablespoons sugar
- ¼ Teaspoon salt
- 1 Tablespoon vanilla extract
- 2 ½ Cups milk
Caramelized Coffee Sauce
- ½ Cup sugar
- 1/2 Cup heavy cream
- 3 Tablespoons Kahlua
- 8 Scoops vanilla ice cream
- Chocolate-covered coffee beans
- White chocolate curls
Makes 8 Individual Puddings
The puddings can be made 1 day in advance, covered, and refrigerated. Reheat before serving. The homemade vanilla ice cream can be replaced by a good-quality commercial ice cream. Kahlua is a coffee liqueur, which can be substituted with strong espresso coffee if desired.
To make the bread pudding: preheat the oven to 325 degrees Fahrenheit. Grease the bottoms and the sides of eight 3-½ inch diameter soufflé dishes with soft butter. Coat the sides and bottoms of the dishes with sugar and tap out the excess. Fill each dish half full with bread cubes. Divide the white chocolate pieces evenly among the dishes. Top with the remaining bread cubes.
In a medium bowl, whisk the eggs, sugar, salt and vanilla together. Warm the milk and whisk it into the egg mixture until blended. Divide the milk mixture evenly among the dishes. Place the dishes in a baking pan and add hot water to come halfway up the sides of the dishes. Bake the puddings for 45 minutes, or until a toothpick inserted in the center of a pudding comes out clean.
To make the sauce: in a small, heavy saucepan, melt the sugar over low heat, stirring constantly, until golden brown. Remove from heat. Meanwhile, in another saucepan, heat the cream until small bubbles form around the edges of the pan. Gradually whisk the cream into the caramelized sugar. Stir in the Khalua.
Drizzle sauce on each plate. Run a knife around the edge of each pudding and invert to unmold. Place a pudding, right side up, in the center of each plate. Top with ice cream. Garnish with the chocolate-covered coffee beans and white chocolate curls.
Serve and enjoy!
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