Caramel Brie

Sunday September 14, 2014

photo courtesy of sugar and spice by celeste

This is a rave appetizer recipe for a group; Brie cheese is presented with a thick top coating of caramel.  As the party goers cut the cheese, they get some caramel at the same time to spread on crackers or apple slices. It is a flavor combo made in culinary heaven.

I was given this recipe by one of my catering clients who had had it at a fancy formal party and wanted it recreated for her party. She had called the caterer and asked for their recipe, which they graciously shared. And oh so simple for so splendid a rich touch.

There are two different caramel bries-one with viscous creamy caramel sauce like you would pour over ice cream, and the other thin and it solidifies into a translucent caramel like the topping on a creme brulee that needs to be shattered to cut (Martha Stewart made this popular). I never saw this particular recipe, of the first category, any place else with the caramel candies melted. Its so easy but you have to slowly melt it, so enter the small crockpot. Buy the individually wrapped caramels in the bins at the supermarket.

Serve with plain crackers, sliced French bread, wheatmeal biscuits, and/or apple slices. Don’t forget the cheese spreader.

Overview

Cooker: Small round or oval

Setting and Cook Time: Low, 2 to 2 1/2 hours

Makes about 2 cups; 25 servings

Ingredients

  • One 2.2-kilo wheel or two 8-inch wheels ripe Brie cheese
  • 15 individually wrapped caramel candies
  • 3/4 cup heavy cream or evaporated milk
  • 24 perfect pecan halves for garnish

Instructions

1. Place the wrapped Brie on a serving platter or slab of marble suitable for placing on the buffet table.  Let the Brie come to room temperature.  (The Brie can also be left on the counter overnight.)

2. Combine the caramels and cream in the slow cooker.  Cover and cook on LOW for 2 to 2 1/2 hours to melt the candy; stir with a whisk to smooth the mixture.  Add a tablespoon or two more cream if too thick; you want the melted caramel to be smooth and as thick as possible, yet still pourable.

3. Unwrap the Brie and, using a rubber spatula, pour the warm caramel sauce onto the center of the cheese

photo courtesy of sugar and spice by celeste

round. With a metal spatula and using strokes that go from the center out to the edge, push the caramel out to the edges of the cheese; some of the caramel will drip down the sides.  Immediately arrange the pecan halves around the edge of the cheese or in any desired pattern.  Let stand for 20 minutes to cool and set the caramel topping.

Excerpted from Not Your Mother’s Slow Cooker Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. (c) 2007, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2014

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


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