Best 7 Annies White Chocolate Kahlua Creme Brulee Recipes

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Are you seeking an extraordinary dessert to captivate your taste buds and impress your loved ones? Look no further than the enticing "Annie's White Chocolate Kahlua Crème Brûlée." This delectable dessert seamlessly blends the richness of white chocolate with the distinctive flavors of Kahlua, resulting in a symphony of flavors that will leave you craving for more. Embark on a culinary journey as we guide you through the process of crafting this exquisite treat, ensuring that every spoonful transports you to a realm of pure indulgence.

Let's cook with our recipes!

ANNIE'S WHITE CHOCOLATE-KAHLUA® CREME BRULEE



Annie's White Chocolate-Kahlua® Creme Brulee image

I try to come up with at least one new dish for every holiday with the family. I decided to do a creme brulee one year, and found several recipes that looked interesting but none were quite what I wanted. I ended up combining a couple, then tweaking until my hubby said, That's it! Now when the torch comes out, everyone starts swarming! I've even found hidden dishes in the refrigerator where someone has saved one for themselves.

Provided by Annie C

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 3h52m

Yield 4

Number Of Ingredients 8

5 egg yolks, at room temperature
⅓ cup white sugar
1 ¾ cups heavy whipping cream
2 tablespoons heavy whipping cream
4 ounces white chocolate, broken into small pieces
½ teaspoon pure vanilla extract
¼ cup coffee-flavored liqueur (such as Kahlua®)
4 teaspoons white sugar, divided

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.
  • Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.
  • Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.
  • Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.
  • Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.
  • Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.

Nutrition Facts : Calories 736.4 calories, Carbohydrate 47.9 g, Cholesterol 414.8 mg, Fat 55.8 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 33.1 g, Sodium 78.6 mg, Sugar 43.6 g

CHOCOLATE CREME BRULEE



Chocolate Creme Brulee image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus extra for topping
3 cups heavy cream
8 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso granules
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
  • In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
  • Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
  • To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

CALI'S SINFUL CREME BRULEE



Cali's Sinful Creme Brulee image

Chocolate lined ramekins filled with absolutely sinful creme brulee. Top with fresh berries when in season. Perfect for that special dinner, but easy enough to make everyday!

Provided by caligrrl

Categories     World Cuisine Recipes     European     French

Time 6h50m

Yield 4

Number Of Ingredients 7

½ cup semi-sweet chocolate chips
2 cups heavy cream
¼ cup white sugar
1 pinch salt
2 teaspoons vanilla extract
5 egg yolks
4 tablespoons white sugar

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
  • Bring a large pot of water to a boil.
  • Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
  • Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
  • Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
  • Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Nutrition Facts : Calories 679.9 calories, Carbohydrate 42.6 g, Cholesterol 419.1 mg, Fat 55.8 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 33.1 g, Sodium 57.7 mg, Sugar 36.9 g

WHITE CHOCOLATE CREME BRULEE



White Chocolate Creme Brulee image

When you want a dessert for a special occasion, try this one. Serving two, it's perfect for Valentine's Day or an anniversary dinner. But if need be, you can double the recipe, as I often do for my family. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 2 servings.

Number Of Ingredients 5

3 large egg yolks
6 tablespoons sugar, divided
1 cup heavy whipping cream
2 ounces white baking chocolate, finely chopped
1/4 teaspoon vanilla extract

Steps:

  • In a small bowl, whisk egg yolks and 2 tablespoons sugar; set aside. In a small saucepan, combine the cream, chocolate and 2 tablespoons sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly. , Remove from the heat. Stir in vanilla. Stir a small amount of hot filling into egg yolk mixture; return all to the pan, stirring constantly. , Pour into two 10-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 50-55 minutes or until center is set. Remove from water bath. Cool for 10 minutes. Refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 854 calories, Fat 62g fat (36g saturated fat), Cholesterol 488mg cholesterol, Sodium 86mg sodium, Carbohydrate 70g carbohydrate (68g sugars, Fiber 0 fiber), Protein 9g protein.

WHITE CHOCOLATE CRèME BRûLéE



White chocolate crème brûlée image

Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings

Provided by Good Food team

Categories     Dessert, Dinner

Time 35m

Number Of Ingredients 5

568ml pot double cream
100g Green & Black's white chocolate , broken into pieces
1 vanilla pod, split or 1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar , plus extra for topping

Steps:

  • Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
  • Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
  • To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

Nutrition Facts : Calories 451 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium

WHITE CHOCOLATE CREME BRULEE



White Chocolate Creme Brulee image

Make and share this White Chocolate Creme Brulee recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 cups whipping cream
1/2 cup sugar
5 white chocolate baking squares, chopped
6 egg yolks
1 teaspoon vanilla extract
3 bittersweet chocolate pieces or 3 semisweet chocolate, chopped
1 white chocolate baking square, melted (optional)

Steps:

  • Rinse heavy saucepan with cold water and shake out excess moisture.
  • Set pan over medium low heat and stir in cream and sugar.
  • Heat until bubbles form around edge.
  • Add chopped white chocolate, stirring until smooth.
  • Remove from heat.
  • In a bowl, whisk egg yolks with vanilla.
  • Whisk in cream mixture.
  • Pour into eight 1/2 half cup ramekins or custard cups.
  • Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
  • Bake in 300 degree oven for 35 minutes or until set around edges but still soft in centre.
  • Remove ramekins, refrigerate for at least 4 hours or until chilled.
  • Place bittersweet chocolate in microwavable bowl, microwave on medium for about 1 minute, stir until melted and smooth.
  • Spoon onto top of custards, spread to edges using back of spoon.
  • Refrigerate until chocolate is firm, about 15 minutes.
  • If desired, drizzle tops with melted white chocolate.

Nutrition Facts : Calories 438.9, Fat 36.2, SaturatedFat 21.7, Cholesterol 246, Sodium 49.8, Carbohydrate 25.5, Sugar 23.2, Protein 4.4

CHOCOLATE-ANCHO CRèME BRûLéE



Chocolate-Ancho Crème Brûlée image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Broil     Spice     Fall     Cinnamon     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3 cups whipping cream
1 cinnamon stick
1 dried ancho chili* with seeds, stemmed, chopped
Pinch of ground cumin
1/3 cup plus 6 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Combine first 4 ingredients and 1/3 cup sugar in heavy large saucepan and bring to boil, stirring occasionally. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Divide custard among eight 3/4-cup custard cups or soufflé dishes. Place cups in heavy large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, about 35 minutes. Remove cups from water and cool completely. Cover and refrigerate overnight.
  • Preheat broiler. Mix remaining 6 teaspoons sugar and ground cinnamon in small bowl. Sprinkle sugar mixture over custards. Broil until sugar melts and caramelizes, watching carefully and turning often, about 2 minutes. (Can be made 2 hours ahead. Refrigerate.) Transfer to plates and serve.
  • This deep-reddish-brown chili is available at Latin American markets, specialty foods stores, and some supermarkets.

Tips:

  • For the best results, use high-quality white chocolate and Kahlua.
  • Make sure to temper the white chocolate properly. This will help to prevent it from seizing.
  • Use a kitchen torch to caramelize the sugar on top of the crème brûlée. This will give it a delicious, crispy topping.
  • If you don't have a kitchen torch, you can also caramelize the sugar under the broiler. Just be sure to watch it closely so that it doesn't burn.
  • Serve the crème brûlée immediately after it has been caramelized. This is when it is at its best.

Conclusion:

This white chocolate Kahlua crème brûlée is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!

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