1. Basic Creme Brulée
2 cups whipping cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup firmly packed light brown sugar
Garnishes: fresh raspberries, fresh mint sprigs
- Combine first 4 ingredients; stir with a wire whisk until sugar dissolves and mixture is smooth. Pour evenly into 5 (5x1-inch) round individual baking dishes; place dishes in a large roasting pan or a 15x10x1-inch jellyroll pan. Add hot water to pan to depth of 1/2 inch.
- Bake at 275 degrees for 45 to 50 minutes or until almost set. Cool custards in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
- Sprinkle brown sugar evenly over each custard; place custards in pan.
- Broil 5 1/2 inches from heat (with electric oven
- door partially opened) until sugar melts. Let stand 5 minutes to allow sugar to harden. Garnish, if desired. Yield: 5 servings.
Berry Creme Brulée: Place 8 to 10 fresh blackberries or raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe, baking 45 minutes.
Chocolate Creme Brulée: Combine 4 (1-ounce) squares semisweet chocolate and 1/2 cup whipping cream from basic recipe in a small heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups of whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe, baking for 55 minutes. For a Chocolate-Raspberry version, place 8 to 10 fresh raspberries in each baking dish, add custard, and increase baking time to 1 hour and 5 minutes.
Double Raspberry Creme Brulée: Reduce vanilla
to 1 teaspoon; add 1 additional egg yolk and 1 1/2 tablespoons Framboise or other raspberry-flavored liqueur to custard mixture. Place 8 to 10 fresh raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic brulée recipe, baking 55 minutes.
Orange Creme Brulée: Reduce vanilla to 1 teaspoon; add one additional egg yolk, 2 tablespoons grated orange rind, and 2 tablespoons Grand Marnier or other orange-flavored liqueur to custard mixture. Proceed as directed in basic brulée recipe, baking 1 hour.
White Chocolate-Macadamia Nut Creme Brulée: Combine 4 ounces white chocolate and 1/2 cup whipping cream from basic brulée recipe in a 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 as directed in basic brulée recipe. Place 1 tablespoon chopped macadamia nuts, toasted, in each baking dish; pour custard over nuts. Bake as directed 1 hour and 10 minutes.
2. Candy Bar Brownies
4 large eggs, lightly beaten
2 cups sugar
3/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup cocoa
4 (2.07-ounce) chocolate-coated caramel-peanut nougat bars, coarsely
3 (1.55-ounce) milk chocolate bars,
- Combine first 4 ingredients in a large bowl; stir well.
- Combine flour and next 3 ingredients; stir into sugar mixture. Fold in chopped nougat bars.
- Spoon into a greased and floured 13x9x2-inch pan; sprinkle with chopped milk chocolate bars. Bake at 350 degrees for 30 to 35 minutes. Cool in pan on a wire rack; cut into squares.
- Yield: 2 1/2 dozen