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This baked brie is simple, elegant, and oh-so-delicious! A quick homemade praline sauce and caramel smother a smooth melty wheel of brie.
*raises hand*
Hi. I’m Ashton. And I’m a brie cheese addict.
Of the sweet variety, that is. As evidenced here, here, and here.
Yeah. No surprises there, right?
It seems like forever ago, I randomly bought a wedge of brie on an impulse. My husband was out of town, and I was looking forward to a night of chick flicks and indulgent food. Brie looked like it would do the job nicely.
Later that night I stood in my kitchen, brie in hand, and realized that I had NO IDEA how to prepare brie. Rind? No rind? Do you eat it with a spoon? Cut it up and put it on crackers? Take a bite right out of the wedge?
So I put a query out on Instagram, and one of the suggestions was to simply chop it, sprinkle it with brown sugar and pecans, and pop it in the microwave for a quick melt. That night I ate it spread on top of fresh slices of french bread, and it was divine. (You can find a slight variation on that recipe here).
I absolutely fell in love with the flavors of brown sugar and brie cheese. So simple, yet so unbelievably good.
This Pecan Praline Baked Brie may actually be my favorite brie recipe to date. With brie, I believe less is more (and by less, I’m referring to ingredients, NOT the quantity!). The simplicity of this baked brie really allows each flavor to shine, and I just know you are going to love it.
Plus, it’s really very beautiful, isn’t it? Perfect for entertaining… or for a night on the couch with chick flicks 🙂
I recently discovered Nonni’s Thin Addictives in Cranberry and Pistachio, and they are my new favorite brie accessories! They taste just like super thin pieces of biscotti. But if you can’t get your hands on them, there are a lot of great options for brie dippers such as pie crust, ritz crackers, rolls, french bread, and a spoon… just to name a few!
1 8-ounce wheel brie cheese (anywhere from 6-ounces to 12-ounces will work just fine)
1/2 cup chopped pecans
1/4 cup butter
3/4 cup brown sugar
1/2 cup heavy cream
1/4 teaspoon baking soda
Instructions
Preheat oven to 350ºF.
Over medium-high heat melt the butter in a medium saucepan. Mix in the brown sugar and stir for a minute (the sugar may not completely dissolve, but you want it to be less granular before you add the cream).
Whisk in the heavy whipping cream and gently stir until mixture starts to bubble around the edges.
Allow to bubble without stirring for 2 minutes. Stir in baking soda and remove from heat. Allow to cool for 10-20 minutes. It will thicken as it nears room temperature.
While the praline sauce is cooling, bake the brie: place the wheel of brie (rind on) in a small baking dish or ramekin.*
Bake cheese for 15 minutes or until it feels very soft (like the inside is melted) when you push gently on the top.
Remove from oven and transfer to serving dish if desired.*
Place pecans on top of the wheel, and pour 1/2 cup - 1 cup of the praline sauce over top (depending on how large your wheel is).**
Notes
*As long as the rind is completely covering the cheese inside (look out for spots where the rind is so thin you can see the cheese), you will be able to move the wheel from it's baking dish to a separate serving platter if you desire. Simply place wheel on parchment paper in baking dish for an easy transfer.
**There will be caramel sauce left over. Store covered in refrigerator and heat to serve over ice cream, brownies, or anything else!
Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.
Brie rind is edible, and it actually adds nuance and complexity of flavor. In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings.
While baked Brie is likely the most famous way to serve Brie, it's not necessary to bake or even warm Brie up to enjoy it. You can eat Brie cold, as is, either adding it to a sandwich or as an appetizer with some fruit, bread, or crackers.
Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.
When baking brie, remembering a few key things will encourage good melting. The first is to score or remove some of the top rind. Your brie or camembert wheel comes in a bloomy rind, which, while perfectly edible, can vary in thickness and texture from one wheel to the next.
It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.
The white mold on a brie's rind is often said to smell and taste like white mushroom, so fans of brie will love the extra mushroomy flavors of this cheese. Try it melted over potatoes, pasta, or pizza and enjoy the rest with a glass of white wine.
Traditionally, the French give cheese its own dedicated course at a meal, served just before dessert. However, serving cheese at a party or for an appetizer is widely accepted (and with good reason). Don't hesitate to open your gathering, dinner party, or snack session with delectable Brie.
Based on some studies, there are many health benefits of eating brie cheese. According to some studies, it might reduce inflammation and improve immunity. It might also aid in digestion if had in moderation.
This is a big part of the cheesemaking process, and cheesemakers spend a lot of time doing this. It's tedious labor, and they're doing it for you, the person who should be eating the rind and paste together. They're professionals, and they want you to eat the rind. Don't let that work go unappreciated.
As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.
No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.
Normande cows are a hearty breed whose rich milk is perfect for butter and cheese production. The high-fat content lends buttery, cream of mushroom soup notes, making Le Pommier a prime cheese for baking. If you're feeling extra, follow this recipe and wrap your brie in puff pastry.
Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.
The long answer is when cooking brie cheese recipes, the cheese will melt but the rind won't. The rind will break down a little bit, but it won't evaporate into thin air.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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