Best 3 Rosemary Creme Brulee With Vanilla Bean And Cardamom Recipes
Prepare to be tantalized by the exquisite Rosemary Crème Brûlée with Vanilla Bean and Cardamom, a dessert that elevates the classic crème brûlée to new heights of flavor and elegance. This carefully curated collection of recipes offers a delightful journey through the world of crème brûlée, with unique variations that cater to diverse tastes and preferences.
Savor the aromatic fusion of rosemary, vanilla bean, and cardamom in our signature Rosemary Crème Brûlée recipe. The delicate balance of these flavors creates a symphony on your palate, complemented by the crisp, caramelized sugar topping. Indulge in the velvety texture of our Classic Crème Brûlée, where the rich custard meets the perfect caramelized crust, offering a timeless taste experience.
Explore the vibrant flavors of our Passion Fruit Crème Brûlée, where the tangy sweetness of passion fruit blends harmoniously with the creamy custard, topped with a caramelized sugar crown. Experience the delightful contrast of our Salted Caramel Crème Brûlée, where the sweet and salty notes dance together in perfect harmony, creating a taste sensation that lingers.
For those who prefer a touch of smokiness, our Lapsang Souchong Crème Brûlée offers a unique twist. The infusion of lapsang souchong tea lends a subtle smoky flavor to the custard, complemented by the caramelized sugar topping. Discover the magic of our Chocolate Crème Brûlée, where rich chocolate and creamy custard intertwine, topped with a caramelized sugar crust, creating an irresistible treat for chocolate lovers.
Embark on a culinary adventure with our comprehensive collection of crème brûlée recipes. Each variation promises a distinct flavor profile, ensuring there's a perfect choice for every palate. Indulge in these delightful creations, and let the symphony of flavors transport you to a world of culinary bliss.
VANILLA BEAN CREME BRULEE
Steps:
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.
VANILLA CRèME BRûLéE
Five simple ingredients - cream, vanilla, salt, eggs and sugar - make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.
Provided by Mark Bittman
Categories custards and puddings, dessert
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
- When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 41 grams, Protein 5 grams, SaturatedFat 25 grams, Sodium 121 milligrams, Sugar 4 grams
CARDAMOM CRèME BRûLéE
Provided by Raji Jallepalli
Categories Herb Dessert Bake Spice Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325°.
- 2. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar.
- 3. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined.
- 4. Pour the mixture through a very fine sieve into 6 crème brûlée dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them withough crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center.
- 5. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use.
- 6. When ready to serve, preheat the broiler.
- 7. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled crème brûlée dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately.
- Wine Suggestion:
- Royal Tokaji Red
- This quite sweet but well-balanced Tokaji is a stunning companion to this lightly spiced and very rich dessert.
Tips:
- Use the best quality ingredients you can find. This will make a big difference in the final flavor of your crème brûlée.
- Make sure your custard is cooked slowly and gently. Don't let it boil, or it will curdle.
- Chill your crème brûlée for at least 4 hours before serving. This will help it to set and develop its full flavor.
- Use a kitchen torch to caramelize the sugar on top of the crème brûlée just before serving. This will create a beautiful, crispy topping.
- Garnish your crème brûlée with fresh berries, mint, or other herbs for a touch of elegance.
Conclusion:
Rosemary crème brûlée with vanilla bean and cardamom is a delicious and elegant dessert that is perfect for any special occasion. With its creamy custard, caramelized sugar topping, and unique flavor combination, this crème brûlée is sure to impress your guests. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed.
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