Dark Chocolate Sea Salt Caramel, Creme Brûlée!


I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!

Custard:

4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sugar
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson

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Fresh Banana Coconut Crunch Yogurt Creme Brûlée


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The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

Fresh Banana Coconut Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch

8-10 tsp raw sugar

In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Crazy for Coconut Granola Crunch

8 cups old fashioned oats
1 cup shredded coconut

1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt

Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut

Heat oven to 225 degrees

In a large mixing bowl, stir together oats, coconut.

In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.

Recipes by Amy Richardson

Pumpkin Maple Creme Brûlée


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Pumpkin and spice takes this classic dessert to a new level. A perfect ending to your harvest festivities! ~Amy

Pumpkin Maple Creme Brûlée

4 large egg yolks
1/4 cup brown sugar

1/4 cup maple syrup
1/2 cup pumpkin purée
1/2 tsp vanilla
1/4 tsp pumpkin pie spice
1 cup half and half, or cream

Raw sugar

Sweetened Whipped Cream

Heat oven to 325 degrees

Place 6 small ramekins into a 9×13 inch baking pan

In a medium sized bowl, whisk egg yolks until light. Whisk in brown sugar, maple syrup and vanilla. Add pumpkin purée and pumpkin spice. Whisk in cream and pour into ramekins.

Place in oven, pour water into the baking pan to about 1/2 inch deep. Bake for 45-50 minutes or until almost almost firm. Remove from pan and cool slightly. Sprinkle with raw sugar and torch to glaze or place under the broiler on high for about 1-2 minutes watching carefully. Serve with whipped cream if desired.

Recipe by Amy Richardson
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“Be Mine” Valentine’s Day Brunch


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I had so much fun coming up with this Valentine’s Day Brunch menu for KSL’s Studio 5! Loves and Kisses! 💗~Amy

“Be Mine” Valentine’s Day Brunch~

Menu:

Sparkling Strawberry White Grape Juice

Spicy Tomato Shots with Celery Hearts

Hot Chocolate with Whipped Cream

Strawberry Vanilla Crunch Yogurt Creme Brûlée*

Chocolate Chocolate Waffles with Fresh Raspberry Syrup and Chantilly Cream*

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding

Recipes:

Spicy Tomato Shots with Celery Hearts:

3 cups Clamato Tomato Juice, chilled
2 limes, juiced
1 tbsp Worcestershire sauce
1 tbsp horseradish
12-16 drops Tabasco
3/4 tsp celery salt

Garnish:
Celery hearts
Lime wedges

Place in blender or stir together all ingredients. Pour into shot glasses and garnish.

Makes 4-6 full ounce servings

Recipe by Amy Richardson

Sparkling Strawberry White Grape Juice:

White Grape juice, chilled
Club soda, chilled
Pour juice into individual glasses, 3/4

Black Forest Ham, Rosemary, and Vermont Cheddar Bread Pudding:

5 cups rustic or French bread, cubed
10 eggs
2 cups of milk
1/4 cup sour cream
1 tsp salt
1/2 tsp pepper
2 sprigs rosemary, leaves removed and minced

2 cups Vermont Cheddar Cheese, grated
4 oz Black Forest ham, thick sliced and cubed

Butter 9×13 baking dish.

Place bread in the dish, cover with cheese.

In a medium sized bowl, whisk together eggs, add sour cream and salt and pepper. Whisk in milk, and pour over bread mixture. Sprinkle with ham and gently fold. Cover and chill for at least 2 hours or overnight.

Heat oven to 350
Bake for 60 minutes or until mixture has puffed up slightly and is golden brown on the top. Tent top with foil if it is browning to quickly. Let set for 5 minutes before serving.

6-8 servings

Recipe by Amy Richardson

*recipes @greattastbuds.wordpress.com

Strawberry Vanilla Crunch Yogurt Creme Brûlée


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This is a perfect breakfast for me, light and fresh, but has the decadence of one my favorite desserts! ~Amy

Strawberry Vanilla Crunch Yogurt Creme Brûlée

4 cups vanilla Greek yogurt
2 cups sliced strawberries, fresh or frozen
2 tbsp orange juice
Sugar to taste

1 cup Salted Almond, White Chocolate, Coconut Crunch Granola*, or purchased

8-10 tsp raw sugar

In a small saucepan, cook strawberries and juice until soft, press to softened if desired. Stir in sugar to taste. Cool slightly.

In small ramekins, place desired amount of strawberry mixture. Top with granola, and yogurt. Repeat. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.

Makes 4-6 servings

Recipe by Amy Richardson

*Recipe follows

Salted Almond, White Chocolate, Coconut Granola Crunch

8 cups rolled oats
1 1/2 cups sweetened shredded coconut
1 cup oven roasted sliced almonds

1 1/2 cups honey
2 tbsp oil
2 tsp vanilla
1 tsp salt

1/-3/4 cups mini white chocolate chips, or chopped chocolate

Heat oven to 225

In a large mixing bowl, stir together oats, coconut, and almonds.

In a small saucepan, heat honey, oil, salt and vanilla until warm.

Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.

Cool completely. Stir in white chocolate and store in a air tight container.

Makes 10 cups

Recipe by Amy Richardson

Welcome!


Amy-headshotinKitchen

Welcome to Great Taste Buds!  Our brand new site is one day old… Happy Birthday!

I’m thrilled you came to visit us.  I have to say I’m very nervous about all this online stuff… it’s not my forte as you know.  I’m a bit of a technological Neanderthal so I’ll need all the help learning how to share and talk with you online.  Darin is on board and he’s a blast  to work with as you’ll see in our Creme Brulee segment. He’s got some very creative ideas for Halloween and those will be posted in the coming weeks.  It’s always more fun to have friends and family help in the kitchen, right?  And Darin is the best.

As you can see the site is very simple but we have big plans.  Rome wasn’t built in a day!  We are going to add Pinterest, Instagram, Twitter and Facebook to our site to share our inspiration to help make you the talk of the entertaining town.  Bookmark the site and come back tomorrow for another video to go with our Monster Halloween Drinks.  This is going to be fun!

Warm kitchens & great food,

Amy

PS-  I’m all about rewarding myself for working hard… so I’m going to go get a DC.