How To make Basic Creme Center
MIX TOGETHER:
2 1/2 lb Dry Candy Fondant
1 c Butter
ADD:
1/2 c Whipping cream
Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board
How To make Basic Creme Center's Videos
How to make Creme Brulee - Crème Brûlée Recipe
You can hardly beat a classic Crème Brûlée during the summer. It’s creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine.
To print the recipe check the full recipe on my blog:
#CrèmeBrûlée #cremebrulee #cremebruleerecipe
0:00 - Intro
0:28 - Preparing the custard
1:23 - Ramekins size
1:31 - Filling the ramekins
1:51 - Baking time
2:16 - Chilling time
2:30 - Caramelize sugar on top
2:54 - Enjoying the creme brulee
Ingredients
Makes 4 servings
6 egg yolks, room temperature
1/2 cup (100g) sugar
1 1/2 tsp (7g) vanilla extract
2 cups (500g) whipping cream (35% fat)
4 tbsp (60g) sugar, for caramelizing the top
1. Preheat oven to 300F (150C).
2. In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored.
3. Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.
4. Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until halfway up the sides of the ramekins.
5. Bake for about 30-35 minutes until set and trembling into the center.
6. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.
7. Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.
8. Let it set for about 5 minutes before serving.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
How to Make Cream Fondant for Chocolates - Centers for Hand-dipped Chocolates
Joyce L. Whiting (or Grandma Joyce as we know her) has been making hand-dipped chocolates and pecan nut rolls for decades. Here, she shares the recipe and demonstrates her process for making cream fondant.
Creamy fondant (creme fondant) is the flavorful center you find inside of a hand-dipped chocolate. Joyce also uses her creamy fondant in the centers of her cashew nut rolls.
Penuche, which is similar to creamy fondant, typically uses brown sugar rather than granulated sugar, but the process for making it is the same. Joyce uses penuche in the centers of her caramel pecan nut rolls.
Candy-making was passed down to Joyce by her own mother, and Joyce makes hundreds of chocolates each holiday season to give away to friends, neighbors, and family.
You'll find additional information for making fondant on Joyce's blog:
You'll find a video for making caramel for the nut rolls here:
The complete nut roll recipe, plus instructions for making caramel are found here:
Dark Chocolate Creme Brulee + How to Tell When It's Done Baking
Dark Chocolate Creme Brulee (yield: 6 4-oz ramekins)
2 c (454g) heavy cream
1/3 c (67g) sugar
1/2 tsp (3g) fine salt
3 oz (85g) dark chocolate, chopped fine
5 egg yolks
1 tsp vanilla extract
sugar for topping
1. Heat heavy cream, sugar, and salt over medium heat until it comes just below a boil. Remove from the heat and pour over the finely chopped dark chocolate.
2. Let the chocolate and cream sit for a minute and then stir until homogenous.
3. Let the chocolate mixture cool for two minutes so that it does not cook the egg yolks once added. Add the egg yolks while stirring continuously.
5. Finish with the vanilla.
6. Strain and divide between 6 ramekins set in a 13in x 9in baking pan.
7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.
8. Bake for 25 minutes or until the custard wobbles slightly in the center when tapped.
9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.
10. Top with a thin layer of sugar and brulee.
Easy flan / creme caramel in 3 simple steps
Easy Flan/ creme caramel in three simple steps.
Printable Recipe for making Easy Flan:
Silky smooth, creamy, rich and sweet custard topped with oozing caramel sauce .Creme Caramel/milk leche/custard flan/ caramel flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.
Creme caramel/flan is one of the easiest desserts that we can make at home.
Here is how we can make this easy creme caramel in three simple steps.
Complete written Recipe :
METHOD
Step 1
Prepare the caramel
Pour in sugar and enough water to dissolve the sugar.Here i have used 1/3 cup of water for 6 tbsp of sugar.
Stir until the sugar dissolves.
Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat. Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.
Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly.
Let it set aside and while you make the custard.
Step 2
Prepare the custard
For the custard - Add eggs, sugar,Vanilla extract and a pinch of salt in a blender. Blend for a few seconds.
Then add milk to it and again blend well. We don't want to get too much froth into the mixture as it may cause a foamy layer on top when baked.
Strain it into a bowl (for the perfect smooth texture).
Pour this mixture into the prepared ramekins.
Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it ).
Step 3
Bake it in a 320 F preheated oven for 45 to 55 minutes.
Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.
Take it out from the refrigerator, carefully run a knife along the sides of the pan.
Place a plate over the pan, then slowly turn it upside down. Serve chilled.
You can also prepare this in a steamer or pressure cooker. If so, you have to cover the moulds with an aluminum foil. Lower the heat once the steam comes out. Never use the weight or whistle.
Happy baking!
Music credits : Nicolai Heidlas : Acoustic
Homemade CREAM FILLED DONUTS Recipe | How to Make DONUTS | Best Cream Filling
Delicious Homemade CREAM FILLED DONUT Recipe. Easy step by step guide to making filled donuts with a filling that could beat out Krispy Kreme. A fan provided me this delicious filling that is wonderful in my homemade donut recipe.
Click to join my channel for many more recipes:
*Today's Recipe:
**Click here to see my recipe blog:
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
#homemadedonuts #howtomakedonuts #catherinesplates
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plates
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Easy Creme Brulee French Dessert Recipe
Easy Creme Brulee French Dessert Recipe
If you like this video, please LIKE, SUBSCRIBE, & SHARE!
-----------------------------------------------------------------------------------------------------------------------------------
INGREDIENTS
3 egg yolks
1 cup of heavy cream
1 teaspoon of vanilla extract
¼ of cup (50g) of brown sugar
2 tablespoons of sugar
-------------------------------------------------------------------------------------------------------------------------------------------------------
FOLLOW
✔ Facebook Page –
✔ Instagram –
✔ Pinterest –
----------------------------------------------------------------------------------------------------------------------------------------------------
WANT TO WORK WITH ME?
???? Contact – info@miriamscuisine.com
???? Shipping Address
Miriam
137-1140 Burnhamthorpe Rd W, Box 194
Mississauga, ON L5C 0A3
CANADA
HASHTAGS USED
#cremebrulee #cremebruleerecipe #howtomakecremebruleewithoutatorch