102140 grand creme brulee chocolate ginger Recipes

butter or 3/4 cup margarine, sugar, sugar, egg, light molasses, all-purpose flour, unsweetened cocoa, baking soda, ground ginger, salt

light cream, whipping cream, granulated sugar, fresh gingerroot, peeled and finely chopped, egg yolks, salt, bittersweet chocolate, coarsely chopped

heavy whipping cream, sugar, divided, ground ginger, egg yolks, beaten, lemon extract, vanilla extract, brown sugar

heavy cream, white sugar, vanilla extract, egg yolks, chocolate chips, white sugar , or as needed

whipping cream, half-and-half, vanilla extract, nestle toll house dark chocolate baking bar, broken into small pieces, egg yolks, granulated sugar, granulated sugar, divided

egg yolks, sugar, divided, whipping cream, white chocolate, imported finely chopped, vanilla extract, sugar

whipping cream, half-and-half, semisweet chocolate, finely chopped, egg yolks, sugar , plus, sugar

heavy cream, whole milk, sugar, vanilla bean, scraped, bittersweet chocolate, chopped, espresso powder, egg yolks, white sugar

egg yolks, whole egg, granulated sugar, white chocolate, chopped coarsely, whipping cream, half-and-half, vanilla, ground nutmeg, granulated sugar , for caramelized topping,approx

vanilla bean , halved lengthwise, heavy cream, egg yolks, sugar, vanilla bean , halved lengthwise, fresh orange juice, sugar, grand marnier or other orange liqueur, unsalted shelled natural pistachios, granulated sugar, all-purpose flour, salt, whole milk at room temperature, unsalted butter, melted, eggs at room temperature, superfine granulated sugar

light corn syrup, maple syrup, butter, light brown sugar, baguette, in 1-inch-thick slices, eggs, half-and-half, vanilla extract, grand marnier (optional), orange , zest of, grated, salt, maple syrup (optional) or sour cream (optional) or creme fraiche, for serving (optional), cooking spray or butter

apricot frozen puree, fruit of the forest (6 fruit mix), gelatin sheets (leaves silver -400), creme brulee powder, pistachio paste 2.5 lb tub, description, layered pistachio creme. first layer (bottom) apricot gelee, second layer (middle) fruits of the forest berry gelee and third layer (top) pistachio creme brulee, quantity, dishes (3 to 3.5 oz. of each gelee and 5 oz. creme brulee), first layer (bottom) apricot gelee: apricot puree (ps04329) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., second layer (middle) fruits of the forrest berry gelee: juice from thawed and strained berries (ps05249) 1.5 kg 53 oz., sugar 225 g. 8 oz., fruit of the forest (6 fruit mix) 36 g. 7 sheets, lemon juice 50 g. 1 3/4 oz., third layer (top ) pistachio creme brulee: creme brulee base (ps00120) 250 g. 8.8 oz., whole milk 1.5 kg 53 oz., heavy cream 460 g. 16 oz., pistachio paste (ps30045) 350 g. 12.35 oz.

heavy cream, milk or 1 cup half-and-half cream, vanilla extract, cinnamon, egg yolks (or 8 small yolks ), granulated sugar, granulated sugar, grand marnier

graham cracker crumbs, sugar, melted butter, green apples, sliced into 1/4 in . slices, lemon juice, unsalted butter, sugar, heavy cream, nutmeg, cream cheese, sugar, vanilla extract, salt, cinnamon, ground ginger, sour cream (full fat ), cornstarch or 1 tbsp flour, eggs, brown sugar (for brulee topping)

half-and-half, egg yolks, sugar, bananas, berries, your choice, ground ginger, fresh mint, for garnish

white chocolate, sugar, egg yolks, heavy cream, vanilla extract, macadamia nut liqueur, chopped macadamia nuts, sugar

heavy cream, egg, vanilla, dove dark chocolate miniatures, sugar-free

heavy cream, low-fat milk, bittersweet chocolate, finely chopped, egg yolks, sugar, sugar (optional)