Cannoli Crème Brulee
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Cannoli Crème Brulee

Cannoli Crème Brulee

Cannoli meets Crème Brulee with this unique custard containing ricotta cheese and orange zest topped with a caramelized disc of white sponge cake studded with chocolate chips, orange zest and cinnamon.

Servings: 12 servings
Custard
INGREDIENT
WEIGHT
MEASURE
Heavy cream
1 lb
2 cups
Ricotta cheese, whole milk
15 oz
1 1/2 cups
Granulated sugar
6 oz
3/4 cup
Egg yolks, large
5 oz
7 each
Orange zest
1 Tbsp
Vanilla extract
1 tsp
Cake
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ White Cake Mix (11132)
1 lb
2 cups
Orange juice
10 oz
1 1/4 cups
Butter, softened
4 oz
1/2 cup
Orange zest
1 Tbsp
Cinnamon, ground
1 tsp
Semisweet chocolate chips, mini
3.25 oz
1/2 cup
Finishing
INGREDIENT
WEIGHT
MEASURE
Granulated sugar
2 oz
1/4 cup
Custard
  1. Combine cream, ricotta cheese, sugar, egg yolks, orange zest and vanilla extract in a food processor, or blender; blend on high for several seconds.
  2. Pour 3.25 oz of mixture into 6 oz ramekins or 5 oz crème brulee dishes (greased or sprayed) and place onto half size sheet pans.
  3. Place pan with filled dishes into oven then carefully pour hot water until the pan is 1/3 full.
  4. Bake as directed below until set; CAREFULLY remove pan from oven to avoid spilling hot water.
  5. Remove from dishes water bath and cool slightly; wrap with plastic and refrigerate for 4 hours or overnight.
BAKE:
TEMP
TIME
Convection Oven
275°F
40-50 minutes
Standard Oven
300°F
50-60 minutes
Cake
  1. Add cake mix, orange juice, butter, orange zest and cinnamon to a mixer bowl fitted with a paddle attachment; mix on medium speed for 2 minutes or until well blended.
  2. Fold in mini chocolate chips.
  3. Deposit batter onto greased or parchment-lined half sheet pan, spread out evenly; bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
20-24 minutes
Standard Oven
350°F
20-24 minutes
*Rotate pans baked in a convection oven one-half turn (180°) after 10 minutes of baking.
Finishing
  1. Cut out 12 discs of cake using a 3-inch diameter cookie cutter; place onto a sheet pan (unlined).
  2. Sprinkle 1 tsp of granulated sugar evenly over the tops of each cake disc; gently melt sugar to a golden caramel color with a torch.
  3. Place 1 cake disc with caramelized side up onto each chilled custard and serve immediately.

  • Garnish with additional chocolate chips or add fresh berries if desired. Note nutritional information may change.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 serving
Calories
510
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
18g
92%
Trans Fat
1g
Cholesterol
210mg
69%
Sodium
310mg
13%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
4%
Sugars
39g
Protein
7g
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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