Almond Crème Caramel Food

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

ALMOND CREME BRULEE

Steps:

• Heat cream in a heavy saucepan.
• Add granulated sugar and stir until dissolved.
• Beat egg yolks until light and creamy.
• Add t he hot cream to the egg yolks gradually, whipping constantly with a wire whisk (not an electric beater). Stir in remaining ingredients except the brown sugar.
• Pour into a 6-cup souffle dish, and sprinkle brown sugar on top.
• Bake at 325 degrees for 45 minutes, or until custard tests done. - - - - - - - - - - - - - - - - - - NOTES : This is not for anyone on a low cal, low fat, or low cholesterol diet.

ALMOND CREME

Steps:

• Note: Cook time is the chill time.
• Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand for 1 minute.
• Add sugar to gelatin mixture.
• Stir until gelatin dissolves.
• Pour boiling water into medium bowl.
• Stir in gelatin mixture.
• Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture.
• Divide mixture between four serving dishes. Refrigerate until set, about 3 hours.
• Pare and slice kiwis.
• Arrange kiwi slices and strawberries over each dessert.
• Gelatin equivalents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
• Sometimes I substitute vanilla sugar for the sugar. This can be found in most European or gourmet markets. Or, make it yourself by combining two whole vanilla beans and sugar in a canister. The ratio of sugar to beans depends on how strong it is as well as how long you let it sit.

ALMOND CARAMEL PIE

Steps:

• Heat oven to 400 degrees F.
• In a small bowl, combine butter, 2 teaspoons flour, almond paste, and eggs at medium speed until well blended (Mixture will not be smooth).
• Spoon mixture evenly into the crust lined pan.
• Bake at 400 degrees F.
• for 17 to 20 minutes or until filling is set and light golden brown.
• Remove from oven.
• Reserve 1/3 cup of the caramel topping.
• In a small bowl using wire whisk, blend remaining caramel topping and 3 tablespoons flour.
• Stir in almonds.
• Carefully spoon over filling in pie pan.
• Return to oven.
• Bake an additional 9 to 12 minutes or until golden brown.
• Cool on wire rack 30 minutes.
• Refrigerate 2 to 3 hours.
• In a large bowl, beat whipping cream and powdered sugar until stiff peaks form.
• Pipe or spoon whipped cream around edge of chilled pie, leaving 4-inch circle in center.
• Just before serving, drizzle about 2 teaspoons of the reserved caramel topping over each piece.
• Store in refrigerator.