61344 grand creme brulee chocolate shards Recipes

whipping cream, sugar, white chocolate baking squares, chopped, egg yolks, vanilla extract, bittersweet chocolate pieces or 3 semisweet chocolate, chopped, white chocolate baking square, melted (optional)

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

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

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

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)

heavy whipping cream, sugar , plus, sugar , for caramelizing the top, bittersweet chocolate, egg yolks

egg yolks, artificial white artificial sweetener, heavy cream, vanilla extract, unsweetened baking chocolate bars, low carb brown artificial sweetener

vanilla vodka, white chocolate liqueur, butterscotch schnapps, heavy cream

lg egg yolks, sugar, whipping cream, white chocolate imported, finely chopped, ts vanilla extract, tb sugar

ghirardelli white chocolate baking bar (chopped into small pieces, egg yolks, at room temperature, sugar plus additional for carmelizing, whipping cream, vanilla extract

whipping cream, white chocolate, vanilla extract, egg yolks, sugar, whole berry cranberry sauce, ice cubes