Cream Brulee With Strawberries Food

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.

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.

STRAWBERRY CREME BRULEE PIE

Steps:

• Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights.
• Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool.
• Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes.
• Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.

CRèME BRûLéE à LA RHUBARBE

Steps:

• First stew your rhubarb. Take the rhubarb and put in in a pan with the grenadine. Heat gently until all the pieces of fruit are soft and and can be cut with a spoon. Chill.
• Make a custard the usual way: Whisk the egg yolks with the sugar until pale. Gently heat the cream, with the vanilla seeds and pod (or paste) included, in a large saucepan until it just boils and climbs sides of the pan. If you used a pod, fish it out and discard. Add half of the cream to the egg yolks and whisk up. Add the egg and cream mixture back to the pan with the rest of the cream. Whisk continuously while increasing the temperature to 80˚C (it helps to use a digital thermometer). Take off the heat, cool to just above room temperature, and crack some prosecco. You just made custard.
• Share the cooled rhubarb between four ramekins, and share the cooled custard in the same way. You may have some materials left over - you can churn the custard to make ice cream, and even add leftover stewed rhubarb and make rhubarb ice cream.
• Chill the creams in the fridge for at least 6 hours, but preferably overnight.
• When ready to serve, dust the creams with quite a good coating of icing sugar from a shaker.
• Use a blowtorch to gently caramelise the sugar to create the classic crispy top. You cannot do this bit the day before or the caramel will lose its crisp. Sorry.
• Cool a little and serve.

CREME BRULEE FRENCH TOAST WITH DRUNKEN STRAWBERRIES

Steps:

• For the French toast: At least 2 hours and up to 1 day ahead, preheat the oven to 350 degrees F. Place the bread slices on a rack on a baking sheet. Put the bread in the preheated oven, then immediately turn the oven off and let the bread sit until it begins to dry out, 20 to 30 minutes.
• Whisk together the eggs, yolks and granulated sugar until smooth. Whisk in the half-and-half, orange liqueur, vanilla, orange zest and salt. Lay the bread on a rimmed baking sheet or in a large baking dish, pour the custard mixture over the top and let sit for 15 minutes. Flip and let sit for at least 30 minutes more. (You can also cover and refrigerate overnight, turning a few more times.)
• For the strawberries: Meanwhile, combine the strawberries, granulated sugar and orange liqueur in a bowl. Let sit at room temperature until the strawberries release their juices and soften slightly, about 30 minutes.
• Preheat the oven to 375 degrees F. While the bread is soaking, melt the butter in a small saucepan over high heat, then add the muscovado sugar and whisk until smooth. Transfer to a baking sheet lined with a silicone baking mat and spread the mixture evenly over it. Place the soaked bread directly on the sugar. Bake until golden brown and puffed, about 20 minutes.
• Serve the French toast, sugar-side up, topped with the berries and their juices.