foodiepalooza:

Creme Brulee Ice Cream

gastrogirl:

creme brulee cupcakes.

littlepatisserie:

Creme Brulee Crepe Cake

deliciousindulgence:

Persimmon Crème Brûlée

Yields: 8 servings

Cook Time: 50 minutes

Ingredients

• 4 cup heavy cream
• 2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/2 cup sugar
• 2 teaspoon pure vanilla extract
• 12 large egg yolks
• 1 large ripe persimmon, peeled and sliced 1/4-inch thick

Instructions

1. Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside. 
2. In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat. 
3. Stir in vanilla and cool to room temperature. 
4. Whisk the egg yolks with 1/2 cup sugar in a large bowl. 
5. Gently whisk the cream mixture into the yolk mixture. 
6. Pour the custard into the dishes and transfer to the oven’s middle rack. 
7. Pour hot water into the roasting pan until it reaches halfway up the side of the dishes. 
8. Bake until set but still jiggly in the center — about 50 minutes. Cool completely. 
9. Cover and chill up to 2 days. 
10. Brûlée the tops, heat the broiler or prepare a kitchen torch. 
11. Place a persimmon slice on each crème brûlée and sprinkle 1 tablespoon sugar over the top of each. 
12. Place dishes on a baking sheet and broil, watching carefully, or use a torch to melt the sugar until bubbling and golden brown. 
13. Let rest until the sugar hardens to a crisp shell.

—

bakingexplosion:

creme brulee cheesecake

credits!

Recipe: makes one 6x6square cheesecake

Base: 60g digestives, 30g melted butter

Cheesecake: 26g cream cheese, , 26g caster sugar, 52g yolks, 26g egg, 182g cream, 68g sour cream, 1 tsp vanilla, 

130C. Mix crushed digestives with melted butter, press into mould. Chill. Whisk cream cheese with sugar with fork. Add sour cream, mix. Add yolks, egg, cream, mix. Add vanilla. Mix. Pour into mould. Bake for 40 minutes.

Take out, chill for 2 hrs. Sprinke with sugar, caramelise with blow torch.

Eat.