Creme Brulee Recipe + Uses For A Chef’s Torch

Impress your family and friends with this delicate and delicious Creme Brulee Recipe – a perfect dessert for entertaining. Plus get tips for using a Chef’s Torch.

Creme Brulee Recipe

Using My New Chef’s Torch

 

I haven’t said anything about any gifts I received at Christmas, but I have to tell about one Luke gave me. It was something I have been wanting for a long time, and I was super excited to open the package to find a chef’s torch! Fun, right?

I absolutely love Creme Brulee, and now I will be able to make my own at home… yum. There are lots of other things a chef’s torch will come in handy for around the kitchen too. And, the new torch will save on mess and potential danger as well.

This past Thanksgiving, I had my candied sweet potatoes in the oven to toast the marshmallows on top. When I went to pull them out of the oven, the caught on fire. I was gently blowing on them to dissipate the flame, when Luke’s nephew (who was carving the turkey), turned around did his imitation of the Big Bad Wolf. The flames went out, but about a third of the marshmallows sprayed all over the inside of my oven. We all had a great laugh, but it did add extra clean up for the oven. The remaining marshmallows were — shall we say — extra toasty. Had I a chef;s torch at that time, we would have enjoyed a perfectly toasted, fully covered marshmallow-topped sweet potato dish, but we would have lost this great family story.

Tips for Using  a Chef’s Torch or  Cooking  Torch:

A chef’s torch is a fantastic kitchen gadget. Here are some ways in which you can use a chef’s torch:

  • Give desserts and fruits a Caramelized Sugar Top
    • Creme Brulee, puddings
    • strawberries, peaches
  • Fire Roast or Char fresh fruits and vegetables
    • pineapple rings, grapefruit, apricots, strawberries
    • tomatoes, peppers
  • Toast toppings
    • marshmallows, marshmallow creme
    • meringue
    • cheese
  • Flambe desserts and dishes
    • Bananas Foster, Cherries Jubilee
    • Steak Diane
  • Crusting a Glaze on meats/poultry/fish and vegetables
    • ham, steak, salmon
    • root vegetables

So, now let’s get to the tasty recipe!

Crème Brûlée

Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.

Ingredients:

  • 2 Cups – Heavy Cream
  • 4 Tablespoons plus 2/3 cup – Granulated Sugar
  • 4 – Extra Large or Jumbo Egg Yolks
  • 1 teaspoon – Vanilla Extract

Directions:

  1. Preheat oven to 300°F
  2. Prepare Boiling Water
  3. In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan — 5-6 minutes. Set aside.
  4. Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
  5. Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
  6. Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
  7. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
  8. Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef’s torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.

**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef’s torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.

 

 

A Printable Recipe just for you…

5 from 1 reviews
Creme Brulee Recipe + Uses For A Chef's Torch
 
Prep time
Cook time
Total time
 
Crème Brûlée is a silky smooth custard with a caramelized top. Crack through the shell for a delicate and delicious dessert. Impress your family and friends. Perfect for entertaining.
from:
Type: Dessert
Cuisine: French
Serves: 4
Ingredients:
  • 2 Cups - Heavy Cream
  • 4 Tablespoons plus 2/3 cup - Granulated Sugar
  • 4 - Extra Large or Jumbo Egg Yolks
  • 1 teaspoon - Vanilla Extract
Directions:
  1. Preheat oven to 300°F
  2. Prepare Boiling Water
  3. In a saucepan, combine Heavy Cream and 4 Tablespoons Sugar, Cook over medium heat, stirring occasionally until small bubbles appear around the edges of the pan -- 5-6 minutes. Set aside.
  4. Place Egg Yolks in a large bowl, be sure to remove all whites from the yolks. Beat Egg Yolks and Vanilla Extract until smooth and light.
  5. Very SLOWLY, a little at a time (drips and drabs), add the cream mixture to the egg yolks, BEATING CONTINUOUSLY to temper the egg yolks and combine until well blended.
  6. Strain mixture through a fine sieve into a bowl or measuring cup with a pouring spout. Divide mixture among four 4-oz. shallow ramekins.
  7. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill the pan with boiling water, CAREFUL not to splash any water into the custard mixture, until water reaches halfway up the sides of the ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, it should still have a slight wobble, about 25 minutes. Let cool at room temperature for 15 to 20 minutes; then, chill in the refrigerator for 2 to 3 hours.
  8. Sprinkle remain sugar evenly over the top of the cooled custards. Use the chef's torch in a circular motion, moving the flame continuously over the custard surface until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use. Serving suggestion: serve with fresh berries or cut-up fruit.
Notes
**NOTE** Remember to follow the safety directions for your cooking torch. If you do not have a chef's torch, you can use the oven broiler to caramelize the sugar topping. Watch very closely.
3.5.3226

 

Enjoy this dessert with family, friends, or a special loved one…

 

 

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~Lorelai

 

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Polska Kielbasa and Caramelized Onions Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser, Hillshire Farm® Polska Kielbasa. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

Polska Kielbasa and Caramelized Onions

 Quick and Easy Recipe Makes a Warm Salad or Sandwich Roll

 

Hello, my friends! Let me start this little post by telling you how this Polska Kielbasa and Caramelized Onions Recipe idea came about…

The other day, I found myself feeling a little nostalgic, and memories of my Oma and her wonderful cooking and baking came to mind. Oma is the German word for grandmother, and since my mother’s parents moved to the United States in the 1920s from Bavaria, that is what we called her. There’s a lovely little story about my Oma coming to America on a boat escorted by nuns to marry my Opa, but that will have to wait for another time.

My thoughts traveled through Oma’s German pancakes, nut rolls, and Schwetchken Küchen (plum tart), to her beef roast and homemade noodles, and Würst Salat (ring bologna and onion salad). My memories were so vivid; I could almost smell the yummy aromas. Now, I was hungry for some of Oma’s tasty dishes. With the crisp autumn weather, I wanted something hot, but my schedule demanded something quick and easy. So, that’s when one of Oma’s go-to ingredients came to mind—Hillshire Farm® Polska Kielbasa–it is perfect for Fall recipes.

After I picked up Rory from the library, we stopped at our local Walmart to grab the Polska Kielbasa, onion, steak rolls, and sauerkraut.

 

I was definitely in a German mood. So, why not celebrate my Bavarian heritage and all its grand traditions and Oktoberfest festivities? I pulled out a few of my Bavarian items to add to the fun.

 

Then, I got to work on dinner. I am telling you, if you want something mouthwateringly delicious to set on your table in about 20 minutes, this is it! This recipe is easy-peasy and ideal for an Oktoberfest gathering or anytime.

Here’s What You Need:

  • Hillshire Farm® Polska Kielbasa
  • 1 Large Onion
  • Fresh Dill (chopped)
  • Salt (to taste)
  • 1-2 Tablespoons Olive Oil
  • 1/4 – 1/2-cup water (if needed)
  • Steak Rolls
  • German Mustard (optional as condiment)

 

Directions:

  1. Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
  1. Slice Onion
  1. Place onion in skillet to start getting tender
  1. Add Salt to taste
  1. Open Polska Kielbasa (using the “Easy Open” feature on the packaging) and place in skillet on top of onions
  1. Add a little water if needed to keep onions from sticking to skillet.
  1. Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
  1. Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.

 

To Serve This Dish:

 

  • Slice the Polska Kielbasa
  • Mix Polska Kielbasa and Caramelized Onions in a bowl
  • Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll


Add some sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving! Turn on some German music, and maybe even do a little Chicken Dance to celebrate. #OktoberOnTheFarm

 

Here’s a Printable Recipe just for you:

5 from 1 reviews
Polska Kielbasa and Caramelized Onions Recipe
 
Prep time
Cook time
Total time
 
A Bavarian Oktoberfest inspired recipe that is mouthwateringly delicious and ready to set on your table in about 20 minutes! Serve as a Warm Salad or a Sandwich Roll.
from:
Type: Main
Ingredients:
  • Hillshire Farm® Polska Kielbasa
  • 1 Large Onion
  • Fresh Dill (chopped)
  • Salt (to taste)
  • 1-2 Tablespoons Olive Oil
  • 1/4 - 1/2-cup water (if needed)
  • Steak Rolls
  • German Mustard (optional as condiment)
Directions:
  1. Place a Skillet with 1-2 Tbs. Olive Oil over burner to warm
  2. Slice Onion
  3. Place onion in skillet to start getting tender
  4. Add Salt to taste
  5. Open Polska Kielbasa (using the "Easy Open" feature on the packaging) and place in skillet on top of onions
  6. Add a little water if needed to keep onions from sticking to skillet.
  7. Let cook until onions are tender and slightly caramelized and Polska Kielbasa is cooked through.
  8. Shortly before you are ready to pull the Polska Kielbasa and Caramelized Onions from the pan, add some fresh chopped Dill to the skillet, stir in well.
  9. Slice the Polska Kielbasa
  10. Mix Polska Kielbasa and Caramelized Onions in a bowl
  11. Serve as is for a Warm Salad, or Serve on a Steak Roll as a Sandwich Roll
Notes
Serve with sauerkraut or potato salad and perhaps a favorite German beverage, and you have a meal your taste buds will be craving!
3.5.3208

 

For more delicious recipes, visit Hillshire Farm’s Pinterest Board,
or follow them on Twitter: @HillshireFarm / Facebook / YouTube

 

Have you ever tried Hillshire Farm® Polska Kielbasa?

Do you have a favorite recipe with Polska Kielbasa?

 

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Share using our Hashtag!

 

Leave me a comment… I’d love to hear from you!

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~Lorelai

 

Sign up today, and don't miss anything! Enjoy EXCLUSIVES, FREEBIES, and FUN.

 

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Contact Lorelai at Lorelai@LifeWithLorelai.com