Nutella Creme Brulee & Meringue Cookies
This was my first time tasting creme brulee, and if I’m honest, it was not my favorite. But to be fair, I don’t like classic flan much either, which is very similar except for the different styles in caramel. But I had to try it anyways. Don’t get me wrong, it was good, its just not really my thing. I think it’s the “egginess” of the custard. If I can taste the egg it kind of turns me off, although I think it’s more psychological.
Anyways, I decided to add some nutella to some of them, and I did like it a lot better, probably because I couldn’t taste the egg as much. Next time I am going to make creme brulees with a similar recipe I use to make my cream cheese chocolate flan…now that is irresistibly delicious! But in the meantime, if you like classic creme brulee or chocolate creme brulee, here is the recipe.
Tip: If you are making nutella creme brulee, I suggest you add a bit of instant coffee, it really helps bring out the chocolaty taste. If you are making a classic creme brulee, I suggest you add a bit of either orange or lime zest when you heat the cream, and then strain. It will make it that much better.
Ingredients: (Adapted from Alton Brown)
- 1 qt heavy cream
- 1 tsp vanilla extract (or vanilla bean)
- 1 c. sugar, divided
- 6 large egg yolks (save the egg whites to make meringue cookies, see below!)
- 2 tbsp nutella (optional)
- 1/2 tsp instant coffee (optional)
- Boiling water (for water bath)
- Preheat oven to 325
- Heat cream (and nutella) in saucepan
- Combine 1/2 c. sugar and egg yolks and whisk until creamy and pale yellow.
- Add the vanilla to the eggs.
- Slowly add the hot heavy cream while stirring.
- Pour the custard into 6 small ramekins
- Place the ramekins in a water bath (the water going 1/2 way up the ramekins) and bake for 35-45 minutes (adjust time if making one big creme brulee).
- Refrigerate at least 3 hours or overnight.
- When ready to serve, sprinkle a spoonful of sugar on top of the custard and, either using a torch of placing under your broiler for a minute or two.
- Cool for 5 minutes, then enjoy!
Meringue Cookies Topped with Nutella and Pistachios
This was also my first time trying meringue cookies, made with the egg whites (leftovers from the creme brulee), sugar, and vanilla. By looking at the ingredients I didn’t think these would taste very good, but I was curious anyways. And I must say, I am surprised. I don’t think they would be my cookie of choice, mainly because I found them a bit too sweet, but nonetheless they were surprisingly good. They are crunchy on the outside and soft in the inside. Top them with a bit of nutella and crushed pistachios and they will be irresistible.
These cookies turned out a bit flat, but that’s because I whisked the egg whites by hand. If you have a mixer, these will be ridiculously easy. If not, it will give you a great arm workout!
The recipe I used was one I found at Joyofbaking.com.
This entry was posted on October 2, 2010 at 6:04 pm and is filed under Dessert with tags brulee, Chocolate, cookies, creme, egg, meringue, nutella, whites. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.