CHAMPAGNE CREME BRULEE
Make and share this Champagne Creme Brulee recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. In a large bowl, whisk to combine egg yolks, whole egg, heavy whipping cream, 1/2 cup sugar, orange zest, orange juice and Champagne.
- Divide evenly into 6 (4-ounce) ramekins. Place ramekins in a 9x13 baking dish and fill dish up to the middle of the ramekins with boiling water. Transfer to the oven and bake until custards are just set but still shake in the center slightly, about 35-40 minutes.
- Remove ramekins from baking dish and cool to room temperature, then refrigerate until completely cooled and set, at least 2 hours and up to overnight.
- When ready to serve, sprinkle 1 tablespoon sugar over custards and use a torch to brûlée the top until crisp and light brown. Alternatively, use the back of a metal spoon that has been heated for 2-3 minutes over a direct flame (see below), or use a broiler set to high and broil 5-6 minutes.
- HOT SPOON BRULEE TECHNIQUE:.
- When ready to serve, top each custard with 1 tablespoon sugar, heat a spoon over a direct flame and set spoon directly onto sugar until crisp and browned.
Nutrition Facts : Calories 375.1, Fat 30.2, SaturatedFat 17.6, Cholesterol 279.8, Sodium 45.9, Carbohydrate 20.2, Fiber 0.1, Sugar 17.4, Protein 4.8
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Shane Moran
[email protected]I would not recommend this recipe to anyone.
Nimra Shah
[email protected]Overall, I was disappointed with this recipe. The crème brûlée was just okay, and it definitely wasn't worth the effort.
Carlos James
[email protected]This recipe is definitely not for beginners. It's very easy to mess up, so I would only recommend it to experienced cooks.
EKAM Singh
[email protected]I'm not sure what went wrong, but my crème brûlée was a complete disaster. The custard was curdled and the caramelized sugar topping was burnt.
Mbalenhle Mtshali
[email protected]I followed the recipe exactly, but my crème brûlée didn't turn out as well as I hoped. The custard was a bit too runny and the caramelized sugar topping was too hard.
Nazzie ug1
[email protected]This crème brûlée was a bit too rich for my taste, but it was still very good. The champagne flavor was a nice touch.
Sid Ahmed
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of champagne. But I'm so glad I did! The champagne flavor was very subtle and it really complemented the custard.
Gourav Mahaldar
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The crème brûlée turned out beautifully, and the champagne flavor was divine.
Fatoom Surani
[email protected]I'm not a huge fan of crème brûlée, but this champagne version was actually really good. The champagne flavor was subtle but noticeable, and the custard was smooth and creamy.
Tayen Mildred
[email protected]This crème brûlée is the perfect dessert for a special occasion. It's rich, decadent, and absolutely delicious.
Md Suroj
[email protected]I love the idea of using champagne in crème brûlée. It adds a touch of elegance and sophistication to the dish.
Sam Depledge
[email protected]This recipe was easy to follow and the results were amazing! The custard was smooth and creamy, and the caramelized sugar topping was perfectly crispy. I will definitely be making this again.
Haris Don
[email protected]I've made crème brûlée many times before, but this champagne version is by far my favorite. The champagne adds a subtle but noticeable flavor that really elevates the dish.
Emelie.Kelvin Kelvin
[email protected]This champagne crème brûlée was a hit at my dinner party! The combination of the rich custard and the crispy caramelized sugar topping was divine. I followed the recipe exactly, and it turned out perfectly.