Cherry Cordial Creme Brulee Food

CHERRY CORDIAL ICE CREAM

Steps:

• COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer's instructions. REFRIGERATOR-FREEZER METHOD: OMIT half-and-half. Whip heavy cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.
• Calories 432,Total Fat Grams26.6,Calories From Fat 240,Saturated Fat Grams 16.6,Saturated Fat Grams Pct DailyValue 83,CholesterolMilligrams 81,SodiumMilligrams 80,Sodium Milligrams Pct Daily Value 3,Potassium Milligrams 159,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 28.2,Total Carbohydrates Grams Pct Daily Value 9,Dietary Fiber Grams 0.9,Dietary Fiber Grams Pct Daily Value 4,Sugars Grams 18.7,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 2,Niacin Pct Daily Value 4,Vitamin C Pct Daily Value 1,Magnesium Pct Daily Value 8,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

CHERRY CORDIALS

Steps:

• Place cherries in a small bowl; add brandy. Cover and freeze for at least 3 hours., Place chocolate chips in a small heavy saucepan. Cook over low heat until chips begin to melt. Remove from the heat; stir. Return to the heat; cook just until melted. Immediately remove from the heat; stir until smooth., Pat cherries dry. Holding onto the stems, dip cherries into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate for 10 minutes or until firm. Store in an airtight container in the refrigerator.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CHERRY CREME BRULEE

Steps:

• In a saucepan, bring cream and cherry juice concentrate to a simmer.
• In a heatproof bowl, beat together egg yolks and sugar for 1 minute.
• Slowly pour cream into eggs while whisking. Pour mixture back into saucepan and heat on low until slightly thickened, about 3 minutes.
• Pour mixture into 4 oven-safe remekins set in a baking pan. Add enough water to baking pan to come halfway up the sides of the ramekins. Bake in a 300F oven for about 35 minutes until custard is set but still juggly in center.
• Let cool in refrigerator for at least 2 hours. T create sugar crust, sprinkle sugar over each brulee, and caramelize under oven-broiler, salamander or cook's blowtorch.

CHERRY CREME BRULEE

Steps:

• Drain the cherries, and spoon equally into 6 rmekins and set aside.
• In a bowl, whisk the cream into soft peaks.
• Fold in the yogurt with the 2 oz of sugar or splenda, and the vanilla.
• Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight.
• When ready to serve, sprinkle the tope of each ramekin with sugar in an even layer. Caramelise under a very hot preheated grill, or with a small kitchen blow torch. (if using the grill, make sure it is very hot so that the sugar quickly caramelises but the cream and yogurt don't melt!).

THE BEST CREME BRULEE

Steps:

• Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
• Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
• Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
• Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
• Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
• Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
• Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
• Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
• Freeze the custards for 5 minutes before serving (see Cook's Note).

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.