471 ridiculously brulee Recipes

cold milk, half-and-half cream, vanilla instant pudding mix or 2 (1 1/2 oz) packages vegetarian instant vanilla pudding mix, brown sugar

pumpkin creme brulee (based on the recipe originally published by emeril lagasse), makes 4 half cup desserts, light cream, light brown sugar, sugar , plus 4 tsp, egg yolks, pure vanilla extract, ground cinnamon, grated nutmeg, mashed cooked pumpkin

ripe bananas, oats (not instant , the proper scotts type), skim milk, egg, splenda sugar substitute, vanilla extract, low-fat peanut butter (optional)

black beans (or kidney beans or white beans), rotel , mexican flavoured tomatoes (or plain tinned tomatoes with some mexican seasoning sprinkled in), pasta or rice or greens or guacamole or corn chips or cornbread or steamed vegetables

frozen pie crusts, thawed, italian sausage, sliced or crumbled, onion, sliced, mushrooms, sliced, mozzarella cheese, shredded, parmesan cheese, shredded, pizza sauce, parmesan cheese, grated (optional)

eggs, butter, fresh ground pepper, herb-seasoned salt, american cheese, bread, butter or 1/2-1 tsp mayonnaise, bacon, cooked (optional), sausage links (optional) or 1 -2 sausage pattie, cooked (optional), pickle , slices (optional)

cream cheese, softened, granulated sugar, chocolate chips (miniature ones work really well), wonton wrappers, water, powdered sugar (optional), unsweetened cocoa powder (optional)

fresh green beans, olive oil, lemon, halved, salt , to taste

full fat cream cheese, whipping cream, eggs, white sugar, tabele spoons honey, vanilla extract, honey grahm crackers smashed up, melted butter, sugar, sugar for brulee

soy milk, lemon juice, vegan margarine, organic cane sugar, applesauce, vanilla extract, organic, unbleached white flour, baking powder, salt, creme brulee frosting , recipe follows, raw sugar , for bruleeing, coconut milk, soy milk, organic cane sugar, tapioca starch, salt, organic brown sugar, vanilla extract, organic vegetable shortening, vegan margarine, powdered sugar

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.

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)

mixed vegetables, with liquid, cream of mushroom soup, cooked chicken, diced (or you may use canned chunk chicken, drained), seasoned croutons, mild cheddar cheese, shredded

vanilla-flavored soy yogurt (12oz or two 1 serving cups), frozen mixed berries

whipping cream (unwhipped), vanilla, sugar, sweetened condensed chocolate milk (use eagle brand)

own light lime vinaigrette dressing, chicken thighs (with bone and skin )