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Rum Raisin Creme Brulee

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:31:32 +0000

Ingredients

1/3 cup raisins
1/4 cup dark rum
2-1/2 cups heavy whipping cream
7 large egg yolks
1/2 cup plus 6 teaspoons superfine sugar, divided

Directions

Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes.
Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins.
Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins.
Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours.
To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1 serving: 531 calories, 41g fat (25g saturated fat), 328mg cholesterol, 38mg sodium, 31g carbohydrate (29g sugars, 0 fiber), 6g protein.

Cranberry Creme Brulee

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:25:50 +0000

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/4 cup water
1/8 teaspoon salt
CUSTARD:
2-1/2 cups heavy whipping cream, divided
10 large egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
8 teaspoons superfine sugar

Text Ingredients

Directions

Preheat oven to 325°. In a large saucepan, combine cranberries, sugar, water and salt. Cook over medium heat 12-15 minutes or until berries pop, stirring frequently. Remove from heat. Spoon 2 tablespoons sauce into each of eight 6-oz. broiler-safe ramekins or custard cups; refrigerate 10 minutes. Cover and refrigerate remaining sauce until serving.
For custard, in a small saucepan, heat 1 cup cream over medium heat until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and sugar until smooth. Slowly stir in hot cream. Stir in vanilla and remaining cream.
Place prepared ramekins in a baking pan large enough to hold them without touching. Spoon custard mixture over cranberry sauce. Place pan on oven rack; add 1 in. very hot water to pan. Bake 35-40 minutes or until set (centers will still be soft). Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate at least 8 hours or until cold.
For caramelized topping, gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Using a kitchen torch, hold flame 2 in. above custard surface and move it slowly until superfine sugar is evenly caramelized.
To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Gently blot surface of custard with a paper towel to remove any moisture. Sprinkle tops with superfine sugar. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized.
Serve custards with remaining cranberry sauce.

Nutrition Facts

1 serving: 530 calories, 34g fat (19g saturated fat), 368mg cholesterol, 75mg sodium, 54g carbohydrate (50g sugars, 2g fiber), 5g protein.

Creme Brulee Cake

Suzanne Podhaizer — Thu, 27 Feb 2025 06:54:47 +0000

Ingredients

1 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy whipping cream
4 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
CAKE:
3/4 cup canola oil
2 cups sugar
4 large eggs, room temperature, separated
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
FROSTING:
3/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners' sugar
BURNT SUGAR TOPPING:
3 tablespoons turbinado (washed raw) sugar

Text Ingredients

Directions

In a large heavy saucepan, mix sugar, cornstarch, and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a large bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally. Transfer to a mixing bowl; press plastic wrap onto surface of pudding. Refrigerate 1 hour or until cold.
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans; grease parchment.
In a large bowl, beat oil, sugar, egg yolks and vanilla until well blended. In a small bowl, combine flour, baking powder and salt. Add dry ingredients to sugar mixture alternately with buttermilk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks. Remove from pans and cool completely.
For frosting, in a large bowl, beat butter and vanilla over medium speed until blended. Gradually beat in confectioners' sugar until smooth, 2-3 minutes.
To assemble cake, whisk cooled custard on medium-high speed until light and fluffy, 2-3 minutes. Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with frosting. Pipe remaining frosting around top and bottom edges.
To caramelize topping with a kitchen torch, sprinkle cake evenly with sugar. Hold torch flame about 2 in. above surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1 piece: 567 calories, 29g fat (12g saturated fat), 137mg cholesterol, 272mg sodium, 73g carbohydrate (52g sugars, 1g fiber), 6g protein.

The Best Kitchen Torches of 2025

Molly Allen — Mon, 21 Jun 2021 14:10:25 +0000

Best Overall Kitchen Torch

Spicy Dew Blow Torch

Whether you’re jumping into the world of kitchen torches for the first time or you’re a flame master, this blow torch is ideal. Perfect for cooks of any experience level, it can reach over 2000 degrees to make desserts, veggies and meats. Plus, it’s usable both indoors and outdoors. Safety features include anti-flare technology, a child-safety lock, a sturdy base and a flame guard to keep your hands extra safe.

Pros

Indoor and outdoor use
More safety features than the other models
See-through fuel gauge
Child-safety lock and flame guard

Cons

Larger than most other models

29.9917% OFF$24.99 at Amazon

Best Kitchen Torch for Creme Brulee

Rösle Kitchen Torch

Want a tasty, impressive dessert in seconds? This Rösle Kitchen Torch reaches well over 2,300 degrees, making it the ideal companion for caramelizing the sugar layer on crème brûleé . It’s easy to refill, taking either butane or propane, and it has an adjustable dial and an ultra-safe child-resistant switch.

Pros

Lifetime warranty
Takes butane or propane
Topple-free base
Continuous operation for up to 60 minutes

Cons

Pricey

Shop on Sur La Table

Best Kitchen Torch on Amazon

Sondiko Butane Torch

If you’re just diving into kitchen torches, you’ll want an option that makes things easy. This butane torch is equipped with a safety lock so you won’t have any worry. It’s portable and easy to use with a variety of dishes. Plus, any type of butane tank fits so there’s no guesswork when getting started. Did we mention it has more than 29,000 five-star reviews?

Pros

39,000 Amazon ratings and a 4.5-star average
Fits all butane tanks
Adjustable temperature regulator
Multi-purpose for cooking as well as welding, jewelry making, building fires

Cons

Doesn’t get as hot as most other models

20.995% OFF$19.99 at Amazon

Best Kitchen Torch for Professionals

BonJour Chef’s Torch

Plenty of dishes are finished off with a kitchen torch in restaurant kitchens, and now, you can do the same at home. For professional chefs, this chef’s torch features a fuel gauge, so you know exactly how long to use it. Its anti-flare flame is perfect for use anywhere, and it has a handy removable stand and safety lock.

Pros

See-through fuel gauge
Removable stand
Ergonomic handle
Die-cast aluminum design

Cons

Larger than most other models

Shop on Walmart

How We Found the Best Kitchen Torch

As shopping experts, our only job is to help you find a winning product. We start with the research and reporting basics—what products are made of, what they look like and how much they cost—to ensure that we’re only recommending the buys that are worth your time and money. Then, we research the features that speak to the product’s quality, taking advice from industry insiders and subject matter experts on what makes a product a smart value (or worthy of a splurge). Finally, we do the work of combing through user reviews to see how real people interact with the product, and if it stands up to the test.

FAQ

What do you use a kitchen torch for?

Kitchen torches are known for creating the caramelized topping of a crème brûlée, but there are so many other smart ways to introduce this gadget to your day-to-day cooking. Flame-roasted veggies? Definitely! A quick sear on your steak? Certainly. You can use a kitchen torch to quickly melt cheese, add a crunchy exterior to macaroni and cheese and even roast marshmallows. There really are so many uses!

How do you safely use a kitchen torch?

It’s important to know how to safely use your kitchen torch before clicking on the flame. Start off by reading the manufacturer’s instructions to be sure you understand the ins and outs. Use your kitchen torch in a safe space, meaning the area should be free of paper, debris and food. This ensures there aren’t any unwanted items near the flame. Don’t use your kitchen torch on anything other than the food you’re preparing. Always be mindful of the fact that you’re working with a live flame, so be careful not to point it toward anything other than food, especially your face or hands, even if you think it’s off.

Are kitchen torches healthy?

Yes, they’re safe to use on your food. Kitchen torches use butane or propane to create the flame, which are the same materials used with other cooking apparatuses, like portable grills and stoves.

Does butane leave a taste on food?

You shouldn’t notice any flavors or odors on your food after using a butane kitchen torch. That being said, if it’s used improperly or for an extended amount of time, it could leave a gasoline-like taste. Some brands purposely add an aroma to their butane, so be sure to look for a clean one.

The post The Best Kitchen Torches of 2025 appeared first on Taste Recipes.

Pumpkin Creme Brulee

Ashia Aubourg — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

8 large egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves

Text Ingredients

Directions

In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and 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

1 serving: 452 calories, 38g fat (22g saturated fat), 327mg cholesterol, 43mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 5g protein.

Caramel Apple Creme Brulee

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

3 medium tart apples, peeled and thinly sliced
6 tablespoons caramel ice cream topping
1/4 cup sugar plus 4 tablespoons sugar, divided
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
5 large egg yolks, beaten
1 teaspoon vanilla extract

Text Ingredients

Directions

Place apples in a microwave-safe dish; cover with water. Cover and microwave on high for 3-4 minutes or until tender. Drain apples and pat dry on paper towel. Arrange apples in the bottoms of six 6-oz. ramekins or custard cups. Top with caramel topping; set aside.
In a small saucepan, combine 1/4 cup sugar, 1/4 cup brown sugar and cinnamon; stir in cream. Heat over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Stir in vanilla.
Pour into prepared ramekins. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 55-60 minutes. Remove ramekins from water bath; cool for 20 minutes. Cover and refrigerate overnight.
If using a creme brulee torch, sprinkle remaining 4 tablespoons sugar evenly over custards. 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 remaining 4 tablespoons sugar evenly over custards. 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

1 serving: 504 calories, 33g fat (20g saturated fat), 280mg cholesterol, 114mg sodium, 50g carbohydrate (33g sugars, 1g fiber), 4g protein.

Dreamy S’more Pie

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/4 cups heavy whipping cream
1 jar (13 ounces) Nutella
1 graham cracker crust (9 inches)
3 cups miniature marshmallows

Text Ingredients

Directions

In a large bowl, beat cream cheese and cream until thickened. Add Nutella; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
Just before serving, top with marshmallows; press gently into filling. If desired, heat marshmallows with a kitchen torch until lightly browned, 30-45 seconds.

Test Kitchen tip

If you don't have a kitchen torch, you can broil the pie 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.

Nutrition Facts

1 piece: 621 calories, 42g fat (18g saturated fat), 83mg cholesterol, 247mg sodium, 59g carbohydrate (46g sugars, 2g fiber), 7g protein.

Lemon Creme Brulee

Lauren Paige Richeson — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

Text Ingredients

Directions

Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract.
Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of tops of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes.
Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.
To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts

1 serving: 652 calories, 57g fat (35g saturated fat), 384mg cholesterol, 285mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 7g protein.

Sweet Corn Creme Brulee

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1-1/2 cups frozen corn, thawed
4-1/2 teaspoons butter
3 cups heavy whipping cream
1 cup 2% milk
8 large egg yolks
1-1/4 cups plus 2 tablespoons sugar, divided
2 tablespoons vanilla extract
Fresh raspberries and mint leaves

Text Ingredients

Directions

In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
In a small bowl, whisk egg yolks and 1-1/4 cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards 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 sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Garnish servings with raspberries and mint leaves.

Nutrition Facts

1 serving (calculated without raspberries): 750 calories, 54g fat (32g saturated fat), 447mg cholesterol, 98mg sodium, 61g carbohydrate (49g sugars, 1g fiber), 9g protein.

Mocha Baked Alaskas

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup strong brewed coffee
3 cups coffee ice cream
6 large egg whites
1 cup sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/8 teaspoon salt

Text Ingredients

Directions

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate, stirring occasionally, until completely cooled, about 1 hour.
Meanwhile, slice pound cake horizontally into three layers. Cut cake into six 3-in. circles; brush tops with coffee (save remaining cake for another use).
Line six jumbo muffin cups with foil liners. Spoon ice cream into each. Top with ganache, spreading evenly. Place cake, coffee side down, over ganache, pressing gently. Cover and freeze until firm, about 3 hours.
In a large heavy saucepan, combine the egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed for 1 minute. Continue beating over low heat until egg white mixture reaches 160°, about 10 minutes. Transfer to a bowl. Add vanilla and salt; beat until stiff glossy peaks form and sugar is dissolved.
Invert layered cakes onto an ungreased foil-lined baking sheet; remove foil liners. Immediately spread meringue over cakes, sealing to cover completely.
Heat with a kitchen torch or broil 8 in. from the heat for 3-4 minutes or until meringue is lightly browned. Serve immediately.

White Chocolate Creme Brulee

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

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

Text Ingredients

Directions

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 mixture 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

1 each: 854 calories, 62g fat (36g saturated fat), 488mg cholesterol, 86mg sodium, 70g carbohydrate (68g sugars, 0 fiber), 9g protein.

Chocolate and Vanilla Creme Brulee

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

4 cups heavy whipping cream
9 large egg yolks
1 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Text Ingredients

Directions

In a large saucepan, heat cream until bubbles form around side of pan. In a small bowl, whisk egg yolks and 3/4 cup sugar. Remove cream from the heat; stir a small amount into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla. Set aside.
In a microwave-safe, melt chocolate chips in a microwave; stir until smooth. Slowly whisk in 2 cups cream mixture until smooth. Transfer mixture to 8 ungreased 6-oz. ramekins or custard cups.
Slowly pour remaining cream mixture over the back of a small spoon into the ramekins, forming a second layer. Place ramekins in a baking pan; add 1 in. boiling water to pan.
Bake, uncovered, at 325° for 35-40 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with remaining sugar; heat 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 caramelized. Refrigerate for 1-2 hours or until chilled.

Nutrition Facts

1 dessert: 619 calories, 52g fat (31g saturated fat), 343mg cholesterol, 43mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 7g protein.

Pomegranate Creme Brulee

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1/2 cup pomegranate juice
2/3 cup sugar, divided
3/4 teaspoon lemon juice
2 cups heavy whipping cream
1-1/2 teaspoons brown sugar
1-1/2 teaspoons water
6 large egg yolks, beaten
1 teaspoon vanilla extract
TOPPING:
2-1/2 teaspoons sugar
1/3 cup pomegranate seeds

Text Ingredients

Directions

In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan.
Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.

Nutrition Facts

1 each: 531 calories, 41g fat (24g saturated fat), 376mg cholesterol, 50mg sodium, 39g carbohydrate (35g sugars, 0 fiber), 5g protein.

Chocolate-Raspberry Creme Brulee

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

8 ounces semisweet chocolate, chopped
4 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar, divided
8 large egg yolks, beaten
1 tablespoon vanilla extract
30 fresh raspberries
2 tablespoons brown sugar
Additional fresh raspberries, optional

Text Ingredients

Directions

Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
Combine brown sugar and remaining sugar.
If using a creme brulee torch, sprinkle custards with sugar mixture. 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 sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.

Nutrition Facts

1 serving: 549 calories, 46g fat (27g saturated fat), 294mg cholesterol, 44mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 6g protein.

Chocolate S’mores Tart

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
10 ounces bittersweet chocolate, chopped
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
TOPPING:
5 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar

Text Ingredients

Directions

In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes.
Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

Editor’s Note: For a firmer crust, bake at 350° until crust is lightly browned, 10-12 minutes. Cool on a wire rack.

Nutrition Facts

1 slice: 332 calories, 24g fat (13g saturated fat), 49mg cholesterol, 122mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 4g protein.

Caramel Creme Brulee

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

4-1/2 cups heavy whipping cream
1-1/2 cups half-and-half cream
15 large egg yolks, room temperature
1-1/3 cups sugar, divided
3 teaspoons caramel extract
1/4 teaspoon salt
1/3 cup packed brown sugar

Text Ingredients

Directions

Preheat oven to 325°. In a large saucepan, heat whipping cream and half-and-half cream until bubbles form around side of pan; remove from heat. In a bowl, whisk egg yolks, 1 cup sugar, extract and salt until blended but not foamy. Slowly stir in hot cream mixture.
Place an ungreased broiler-safe 13x9-in. baking dish in a baking pan large enough to hold it without touching the sides. Pour egg mixture into dish. Place pan on oven rack; add very hot water to pan to within 1 in. of top of dish. Bake until center is just set and top appears dull, 40-50 minutes. Immediately remove dish from water bath to a wire rack; cool 1 hour. Refrigerate until cold.
Mix brown sugar and remaining 1/3 cup sugar. To caramelize topping with a kitchen torch, sprinkle custard evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.
To caramelize topping using a broiler, let custard stand at room temperature 30 minutes. Preheat broiler. Sprinkle custard evenly with sugar mixture. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts

1/2 cup: 452 calories, 35g fat (21g saturated fat), 298mg cholesterol, 86mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 6g protein.