Wednesday, April 14, 2010

Crème Brûlée two ways... This is for my Mrs.

Crème Brûlée

From Betty Crocker Cookbook  (Wiley, 2005)
Serves 4

6 large egg yolks
2 cups heavy whipping cream
1/3 cup sugar, plus 8 teaspoons for topping
1 teaspoon vanilla

PREHEAT oven to 350 degrees. Heat water in a kettle to come to a boil.

BEAT egg yolks lightly with wire whisk in small bowl. Stir whipping cream, 1/3 cup sugar and vanilla until well-mixed in a large bowl. ADD egg yolks to cream mixture; beat with wire whisk until well-blended.

PLACE 4 (6-ounce) ramekins in a 13-by-9-inch baking dish. Pour cream mixture evenly into ramekins. Place baking dish in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water comes two-thirds up on sides of ramekins. Bake for 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly).

TRANSFER ramekins to wire rack, using tongs or grasping tops of ramekins with potholder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap and refrigerate until chilled, at least 4 hours but no longer than 2 days.

UNCOVER ramekins; blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches away, caramelize sugar on each custard about 2 minutes, moving flame continuously in circular motion, until sugar is melted and light golden brown. Or top each with sugar and place ramekins in a baking pan with low sides. Broil 4 to 6 inches from heat source for 4 to 6 minutes or until sugar is melted and forms a glaze. Serve immediately.

Dark Chocolate Crème Brûlée

From the Enchantment Resort, Sedona, Arizona
Serves 8

2 cups whipping cream
2 cups half-and-half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1/3 cup sugar, plus 8 tablespoons for top

PREHEAT oven to 300 degrees.

BRING cream and half-and-half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.

DIVIDE custard among 8 (3/4-cup) ramekins. Place cups in a large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake about 50 minutes, until custards are set. Remove from water; chill 2 hours. Cover and refrigerate overnight.

PREHEAT broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Serve immediately or refrigerate until custards are set, 1 to 2 hours.

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