CREME BRULEE
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 5
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.
CRèME BRûLéE
Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
- Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.
Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g
CREME BRULEE (JULIA CHILDS)
Categories Egg Frozen Dessert Summer Dessert Bake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Pour cream into saucepan. Add vanilla and orange zest. Bring to simmer. Remove from heat, cover pan and let stand 5 minutes. Whish yolks and sugar until thick, pale yellow. Stir egg mixture by dribbles half a cup at a time into yolk mixture. Pour throug seive. Fill ramekins - 1/4 inch from top. Arrange in baking pan and set in oven. Pour in enoug water to come halfway up the ramekins.
- Bake 30-35 minutes until tops are set but center in soft to touch. Cool briefly then chill thoroughly (minimum 4 hours). Sprinkle with suge and use torch to carmelize.
CREPE BATTER A LA JULIA CHILD
Clipped from today's Orlando Sentinel. These crepes can be filled with an endless list of possibilities, from savory to sweet. Chilling the batter allows the flour to expand in the liquid and ensures a light, tender crepe. So for the best results, make the batter at least 2 hours in advance -- it will even keep in the refrigerator for a day or two. I am going to add a few teaspoons of sugar and some vanilla to the batter and fill with nutella and sliced bananas for a decadent weekend brunch.
Provided by Epi Curious
Categories Breads
Time 45m
Yield 24-30 crepes, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- 1 Crack eggs into a blender container. Add milk, 1 cup cold water and salt. Blend to mix. Add flour and butter. Blend 1 minute, scraping down sides of container if necessary. Cover; refrigerate 2 hours or up to 24. (Leave in the blender container if desired.).
- 2 Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe it over the inside of the hot pan. Set the pan over the heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more.
- 3 Transfer the cooked crepe to a covered baking dish. Keep warm in a low oven while you cook the remaining crepes. Top each crepe with a couple of tablespoons of the desired filling. If using the Florentine filling, roll up the filled crepes and serve sprinkled with chopped parsley.
- SUGGESTED FILLINGS:.
- Florentine: Heat 1 tablespoon olive oil in a large nonstick skillet. Add 1 halved, thinly sliced onion; saute until golden, 5 minutes. Add 2 cups chopped mushroom caps; cook until golden, 4 minutes. Stir in 2 bags (6 ounces each) spinach and 2 finely chopped cloves garlic (add spinach in batches if needed). Cook and stir until the spinach just barely wilts, about 3 minutes. Transfer to a plate to cool. Stir in 4 ounces crumbled goat cheese, and salt and pepper.
- Jam and creme fraiche: Spread hot crepe lightly with a scant tablespoon of creme fraiche. Top with dollops of your favorite jam; smooth with a rubber spatula. Fold crepe into quarters. Sprinkle with confectioners' sugar.
- Caramel and banana: Spread hot crepe lightly with a scant tablespoon of caramel sauce or Mexican cajeta. Top with sliced bananas. Fold crepe into quarters. Top with more caramel and banana slices and sprinkling of confectioners' sugar.
Nutrition Facts : Calories 219, Fat 9.4, SaturatedFat 5, Cholesterol 111.3, Sodium 195.4, Carbohydrate 25.5, Fiber 0.8, Sugar 1.7, Protein 7.4
JULIA CHILD'S CASSEROLE-SAUTEED PORK CHOPS
Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking.
Provided by KellyMac6
Categories Pork
Time 50m
Yield 6 pork chops, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees.
- Dry the pork chops on paper towels.
- Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish.
- Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
- Pour the fat out of the casserole and add the butter and garlic if using.
- Return the chops to the casserole, overlapping slightly, and baste them with the butter.
- Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
- Turn and baste the chops once or twice.
- Remove chops to serving platter.
- Remove all but 2 Tb. of fat from the casserole and add in the white wine.
- Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.
Nutrition Facts : Calories 725.2, Fat 68, SaturatedFat 32.3, Cholesterol 139.7, Sodium 95.4, Carbohydrate 0.5, Sugar 0.2, Protein 22.6
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- Heat the 35 % cream & milk in a saucepan over medium heat & whisk constantly the liquids, until it starts to gently boil on the sides.
- Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and creamy, about 5 minutes. Add in vanilla extract and combine.
- Take the hot cream & gradually whisk into the egg yolk mixture. Once all the cream is well incorporated, strain the liquid through fine mesh sieve.
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