Cream Brulee With Strawberries Food

CREAM BRULEE WITH STRAWBERRIES

Steps:

• Heat cream with vanilla bean or vanilla in heavy saucepan over low heat. Beat eggs and yolks adding white sugar gradually; beat until light and thick. SLOWLY pour CREAM into egg mixture, mixing well.
• Return mixture to heavy sauce pan and cook on low heat, stirring with wooden spoon until mixture coats back of spoon. Do not boil. Remove vanilla bean.
• Pour into shallow 1 ½ quart casserole or individual porcelain ramekins (ovenproof), and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
• At serving time, sieve brown sugar over top, covering custard completely (to about 1/4-inch thickness). Place casserole in pan of crushed ice and place under hot broiler until sugar melts and caramelizes. This may take less than a minute, so watch constantly.
• Chill about 5 minutes in refrigerator to harden sugar crust. To serve, crack crust with back of serving spoon and spoon over bowls of chilled strawberries.
• POACHED PEARS WITH CRÈME BRULEE VARIATION: 6 medium winter pears, 1 1/3 cups sugar, 1/4 cup lemon juice.
• Pare pears, leaving stems on. In 5-quart saucepan, mix 2 cups of water with sugar and lemon juice. Bring to boil, stirring to dissolve sugar.
• Place pears on their side in syrup. Simmer, covered, 15 minutes. Turn pears, simmer, uncovered for 15 minutes longer. Refrigerate overnight in syrup.
• To serve, place pears in individual serving dishes. At table, spoon Crème Brulee over top of pears.
• The Total Woman Cookbook Marabel Morgan.

STRAWBERRY CREME BRULEE

Steps:

• Preheat oven to 350°F Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins. The hot water keeps the humidity up in the oven, preventing the custards from cracking.
• In a large bowl, whisk together yolks and vanilla until combined, set aside.
• In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and stir in white chocolate until melted. Slowly whisk hot cream into yolks until well combined. Evenly sprinkle strawberries into each ramekin and then slowly pour cream into each ramekin, over the strawberries, using a ladle. Bake 40-45 minutes, or until just set.
• Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely; about 2 hours. When ready to serve, sprinkle a teaspoon of sugar over each custard, caramelize the top surface using a kitchen torch and serve with strawberries on the side. If you don't have a torch, place ramekins on a baking sheet. Broil for one to two minutes in the oven, until sugar caramelizes, but does not burn.