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    You are in: Home / Cookbooks / Creme Brulee and Such
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    53 recipes in

    Creme Brulee and Such

    Little ramekin desserts, some torched, some not
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    This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!

    Recipe #346276

    Cooling time not included.

    Recipe #190491

    I made this as a side dish for Dad's 67th Birthday Cake. This stole the show from the cake and everyone wanted the recipe. It is denser than most flans almost like a cross between cheesecake and flan with cubes of guava across the top. Thank you Moommy from PAC 09 for your suggestions! You can buy guava paste in flat cans in the international aisle of the grocery store.

    Recipe #300304

    From Fine Cooking Website

    Recipe #294571

    Elegant and beautiful dessert for your next dinner party or holiday meal. Prep time includes 4 hours of chill time.

    Recipe #145595

    Recipe #266179

    This bread pudding is similar to a souffle. It will, in fact, "fall" somewhat as it cools, but you won't be disappointed with its creamy tartness. This recipe is from Texas Cooking.

    Recipe #38552

    2 Reviews |  By ellie_

    I thought this sounded like a great dessert/fruit can easily to switched to different berries or even frozen berries. Prep time does not include overnight refrigeration. Recipe source: Bon Appetit (July 1991)

    Recipe #179140

    1 Reviews |  By Bayhill

    Posted for the Zaar World Tour-Mexico. From the "International Vegetarian Cookbook". This is a citrus flan found in the tropical areas of Mexico. I haven't tried this recipe yet. Note: prep time does not include refrigeration time.

    Recipe #170344

    From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.

    Recipe #233295

    Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan.

    Recipe #232273

    ------Who doesn't like flan? White chocolate and coconut milk are used in this version, and I really like the understated, 'rich' taste they provide. If you want a more pronounced coconut flavour, I highly recommend you add a 1/2 tsp of coconut extract. You could save some calories by using the 'lite' version of coconut milk.------

    Recipe #211521

    This is from Fresh Ways with Desserts. A little gift left by a friend after garage "sailing". We thought this recipe was was worth the price of the set of books!EDIT:After the 1* review I eliminated some of the lemon juice. The original recipe called for 1 tsp. of lemon juice in the caramel and 3 tsp. in the flan. The banana gives this flan some texture.

    Recipe #194003

    For the Margarita lovers and a Nice finish for your next Mexican Fiesta. Make sure you serve this with some heated cajeta or carmel topping to drizzle over each slice. Adapted from "Viva Margarita" by W. Park Kerr

    Recipe #196412

    recipe by Flo Braker. This is a cross between a custard and a cheesecake.

    Recipe #63871

    These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.

    Recipe #73701

    I adopted this recipe in 09-06, which was originally posted by Mean Chef. — Adapted from Michael Chiarello

    Recipe #111859

    Recipe #138675

    I've been on a creme brulee kick lately. A while ago I decided to make some orange julius and found a recipe online while looking for a way to use up the extra egg yolks. Since then I've bought a culinary torch, a creme brulee cookbook, and about 4 different flavored sugar shakers to play with. This particular recipe was adapted from the "Light and breezy creme brulee" recipe in my "Creme brulee, the bonjour way" cookbook. I've changed it around quite a bit since I was looking for a way to make a dessert that was rich, creamy, and not so loaded with fat that I couldn't enjoy it once in a while. I really love it, and hope you do too! :D

    Recipe #179077

    Recipe #173535

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