Happy Valentine's Day everyone!
(and Happy Mardi Gras!)
We hope everyone is having a great week leading up to Valentine's day. We wanted to give you guys a very special Valentine's recipe for you to make for your loved ones.
This week's recipe comes from www.recipegoldmine.com
Classic Creme Brulee
Hands-on time: 20 mins. to 30 mins.
Baking time: 28 mins. to 35 mins.
Total time: 1 hrs 48 mins. to 2 hrs 48 mins.
Yield: 4 servings
2 cups heavy cream (or 1 cup half and half and 1 cup
heavy cream)
5 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla bean paste
3 tablespoons sugar (Demerara or coarse white sparkling
sugar work well)
1) Preheat the oven to 350°F.
2) Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.
3) Whisk together the sugar and egg yolks until the sugar dissolves.
4) Add the hot cream a little at a time; mix well.
5) Stir in the vanilla bean paste.
6) Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.
7) Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.
8) Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.
9) Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.
10) To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar
is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.
Yield: 4 servings.
Read more at http://www.recipegoldmine.com/desspudd/classic-creme-brulee.html#AS4pCTLD6eKRxb3q.99
Baking time: 28 mins. to 35 mins.
Total time: 1 hrs 48 mins. to 2 hrs 48 mins.
Yield: 4 servings
2 cups heavy cream (or 1 cup half and half and 1 cup
heavy cream)
5 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla bean paste
3 tablespoons sugar (Demerara or coarse white sparkling
sugar work well)
1) Preheat the oven to 350°F.
2) Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.
3) Whisk together the sugar and egg yolks until the sugar dissolves.
4) Add the hot cream a little at a time; mix well.
5) Stir in the vanilla bean paste.
6) Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.
7) Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.
8) Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.
9) Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.
10) To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar
is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.
Yield: 4 servings.
Read more at http://www.recipegoldmine.com/desspudd/classic-creme-brulee.html#AS4pCTLD6eKRxb3q.99
We hope everyone enjoys this week's recipe, and if you have a recipe that you'd like to see featured on our blog, email Januari at januari@dunayortho.com.
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