CRèME CARAMEL CHAI SMOOTHIES
East meets West in a chai-yogurt breakfast drink rich with the flavors of caramel and banana.
Provided by Pillsbury Kitchens
Categories Beverage
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In 5-cup blender, place all smoothie ingredients. Cover; blend on low speed 10 seconds. Scrape down sides of blender. Blend on medium speed an additional 20 to 30 seconds or until mixture is smooth.
- Divide mixture evenly into 4 (8-oz.) glasses. Garnish each serving with 1 tablespoon whipped cream topping; drizzle each with 1 teaspoon sundae syrup. Serve immediately.
Nutrition Facts : Calories 205, Carbohydrate 39 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 3/4 Cup, Sodium 160 mg, Sugar 31 g
CREME CARAMEL
Steps:
- In a large heavy saucepan, combine all but 1/2 cup of the sugar with 2 cups of water and bring to a boil over high heat. Reduce the heat to medium and simmer, without stirring, until thick and amber in color. When caramelized, remove from the heat and divide among 6 individual crème caramel cups or ramekins. Let caramel cool to room temperature.
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the remaining 1/2 cup sugar, milk, lemon zest, vanilla, food coloring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.
- Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 minutes. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving.
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
CHAI CREME SMOOTHIE
Chai latte and scalded milk give this chocolatey ice cream-and-club soda smoothie its elegant bistro appeal.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place ice cream in tall glass; drizzle with syrup.
- Add milk to flavored drink mix in measuring cup; stir until mix is dissolved. Pour over ice cream. Gradually add club soda, stirring until ice cream is melted and mixture is well blended.
- Serve immediately.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 180 mg, Carbohydrate 45 g, Fiber 0 g, Sugar 39 g, Protein 5 g
EASY CHAI CREME CARAMEL (AKA CHAI FLAN DE LECHE)
This is a fast and easy dessert to finish off a spicy meal or add an exotic twist on a classic dessert. It's made from a mix, but no one will ever know! I use Dr. Oetker brand dessert mix, but any brand will do, so long as the box yields 3-4 individual servings. When I have dinenr guests, I like to make this ahead of time so I I can enjoy dinner without having to run back to the kitchen to prepare dessert. Use whole spices so you can skim the spices out of the custard and keep the smooth creamy texture and color of the individual flans. Follow the directions for whatever kind of mix you use, and just be sure to add the spices to the milk as soon as possible to get maximum flavor infused into the custard mix.
Provided by BlueDiva
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
- Dissolve contents of custard mix into 125mL of milk and whisk until blended.
- Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
- Reduce heat slightly and add custard mixture, whisking vigorously.
- Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
- Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
- Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
- Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
- Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
- Enjoy!
Nutrition Facts : Calories 42.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 9.1, Sodium 32, Carbohydrate 3.2, Protein 2.1
CRèME CARAMEL CHAI SMOOTHIES
A Yoplait Recipe- East meets West in a chai-yogurt breakfast drink rich with the flavors of caramel and banana.
Provided by WendyTN
Categories Smoothies
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. In 5-cup blender, place all smoothie ingredients. Cover; blend on low speed 10 seconds. Scrape down sides of blender. Blend on medium speed an additional 20 to 30 seconds or until mixture is smooth.
- 2. Divide mixture evenly into 4 (8-oz.) glasses. Garnish each serving with 1 tablespoon whipped cream topping; drizzle each with 1 teaspoon sundae syrup. Serve immediately.
Nutrition Facts : Calories 91.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.1, Sodium 66.2, Carbohydrate 16.7, Fiber 0.9, Sugar 4.1, Protein 1.7
CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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