The Talk: Wolfgang Puck Thanksgiving Dessert
Chef Wolfgang Puck’s Thanksgiving feast on The Talk included Roast Turkey, Spiced Creme Caramel, and Caramelized Brussels Sprouts. Check out some delicious ideas here!
The Talk: Wolfgang Puck Spiced Creme Caramel Recipe Ingredients
Try this sweet Creme Caramel dessert that you can mostly make ahead of time.
- 1/2 cup Sugar
- 1 drop Lemon Juice
- 1/4 cup Light Corn Syrup
- 4-cup Measuring Cup
- Custard Ingredients
- 1 cup Whole Milk
- 2/3 cup Sugar
- 3/4 tsp Cinnamon
- 1/2 tsp Ginger
- 1 tsp Pure Vanilla Extract
- 1 cup Heavy Cream
- 1/4 tsp Nutmeg
- pinch of Clove
- 2 Eggs
- 3 Egg Yolks
- 1/8 tsp Salt
Wolfgang Puck: The Talk Spiced Creme Caramel Recipe Directions
- Combine caramel ingredients in the measuring cup and stir to mix the sugar.
- Microwave on high for three minutes, watching while cooking. Once color changes to light amber, stop cooking and remove from microwave.
- Swirl until color becomes medium amber. Then pour into six prepared 4-oz ramekins (or use one 7” round cake pan instead).
- Swirl each ramekin to get caramel halfway up all sides; reserve.
- Preheat oven at 275 F.
- Place a clean kitchen towel into a restaurant-grade 1/4 sheet pan. Add 1 1/2 cups water to the pan and insert it in the oven.
- Whisk custard ingredients in a mixing bowl. Pour mixture over caramel in the ramekins.
- Gently arrange ramekins on the towel-lined pan and use foil to cover them.
- Set a timer for 35 minutes. Cook until custards jiggle and the tines of a fork come out clean.
- Remove desserts from the oven and chill.
- Use a thin knife to loosen each dessert from its ramekin.
- Flip upside down onto serving plates, so that caramel drizzles down over the sides of the custard.
Wolfgang Puck: The Talk Caramelized Brussels Sprouts Recipe
No boiling is required. The brown sugar helps to caramelize this side dish.
- 1 1/2 lb trimmed, halved Brussels Sprouts
- 1/2 tbsp Dark Brown Sugar
- 1/4 cup Chicken Stock
- 1 tbsp chopped Parsley
- Salt & Pepper
- Bring water to a boil in a saucepan. Set up an ice bath on the counter.
- Salt the boiling water and cook Brussels sprouts until water begins to boil again, about one or two minutes.
- Drain and transfer sprouts to ice bath to cold shock. Let cool for a few minutes.
- Heat a skillet large enough to accommodate all sprouts in a single layer. Spray with cooking spray. Sprinkle brown sugar into the bottom of the pan.
- Place sprouts over the sugar, cut sides facing down; salt and pepper.
- Cook to a deep brown caramel color, about six minutes.
- Pour stock over sprouts and cook another minute or two.
- Serve garnished with parsley.