The Talk: Spiced Creme Caramel Recipe + Caramelized Brussels Sprouts

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

1. Combine caramel ingredients in the measuring cup and stir to mix the sugar.
2. Microwave on high for three minutes, watching while cooking. Once color changes to light amber, stop cooking and remove from microwave.
3. Swirl until color becomes medium amber. Then pour into six prepared 4-oz ramekins (or use one 7” round cake pan instead).
4. Swirl each ramekin to get caramel halfway up all sides; reserve.
5. Preheat oven at 275 F.
6. 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.
7. Whisk custard ingredients in a mixing bowl. Pour mixture over caramel in the ramekins.
8. Gently arrange ramekins on the towel-lined pan and use foil to cover them.
9. Set a timer for 35 minutes. Cook until custards jiggle and the tines of a fork come out clean.
10. Remove desserts from the oven and chill.
11. Use a thin knife to loosen each dessert from its ramekin.
12. 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.

Ingredients

• 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

Directions

1. Bring water to a boil in a saucepan. Set up an ice bath on the counter.
2. Salt the boiling water and cook Brussels sprouts until water begins to boil again, about one or two minutes.
3. Drain and transfer sprouts to ice bath to cold shock. Let cool for a few minutes.
4. 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.
5. Place sprouts over the sugar, cut sides facing down; salt and pepper.
6. Cook to a deep brown caramel color, about six minutes.
7. Pour stock over sprouts and cook another minute or two.
8. Serve garnished with parsley.