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| I am in charge of taking dessert to a champagne and desert social in our neighborhood (12 townhomes). Has anyone tried making creme brulee as a large dish vs using individual serving ramekins? My other choice of dessert is wine poached pears. Any other ideas? |
Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Sat, Dec 8, 07 at 15:41
| That doesn't appeal to me. It wouldn't be attractive cracking through the sugar crust & trying to serve it to a group. This one's tried & true & always a hit: PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform pan. Bake 10 minutes. Filling: Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan sauce: In a saucepan mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce on the side in a sauceboat.~~ Without Reservations |
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| kelyn I'm in the same boat. I'm responsible for dessert for 18 tonight and have been pondering the fact that I don't have 18 ramekins, and I think folks might want to control their portions by the spoonful. DH will be making meringes (sp?) and we'll have plenty of egg yolks available! I googled 'creme brulee casserole' and didn't come up with much, except this one. Anyone have recipes for about 12 yolks? |
Here is a link that might be useful: Astray recipe
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- Posted by ginger_st_thomas (My Page) on Sun, Dec 9, 07 at 10:26
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| Thank you, Ginger! |
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- Posted by eileenlaunonen (My Page) on Mon, Dec 10, 07 at 8:17
| I make it this way every Christmas in a 9x13 pyrex and I have to say it works well and never any complaints dish is usually scrapped empty. |
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| Through lack of time to research and ingredients, I ended up making the creme brulee in a pan. Here is DH playing with his blow torch. And here is the finished product - next time, my MIL has twelve ramekins, and I have eight, so I'll do it the proper way! That being said, that pan was cleaned out within minutes, LOL. I used Debbie Puente's recipe from cremebrulee.com because it called for eight yolks and thats what I had. |
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- Posted by eileenlaunonen (My Page) on Tue, Dec 11, 07 at 10:33
| Looks great! |
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