Creme Celeste Food

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

CREME BRULEE

Steps:

• Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
• Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
• Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
• Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
• Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
• Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

THE REALLY GOOD FOOD COOK BOOK'S CELESTIAL CREAM

Steps:

• Combine the cream and sugar in a saucepan over medium heat.
• Stir with a whisk until the sugar is dissolved.
• Soften the gelatin in the cold water.
• Whisk gelatin into the cream.
• When the gelatin is dissolved, whisk in the sour cream.
• Stir only until well-blended and smooth.
• Pour this Creme Celeste into a lightly-oiled mold.
• Chill for 4-5 hours until firm.
• Unmold by setting mold in warm water for several minutes.
• Upend it onto a white platter.
• Surround the sides of this incredible Cream with the red raspberries.
• Save a few for the top.

CREAM CHEESE BANANAS CELESTE

Steps:

• Combine cream cheese, brown sugar, whipping cream, rum and cinnamon in a bowl and beat on high speed.
• Preheat oven to 325 degrees F.
• Place half of the bananas in a lightly greased baking dish.
• Top bananas in half of the cream cheese mixture, then top that with the rest of the bananas.
• Top bananas with the remaining cream cheese mixture.
• Sprinkle with a little more cinnamon.
• (Yes, spreading the cream cheese mixture on the bananas is a little difficult, but it's worth it!) Bake at 325 degrees F, uncovered, for about 20 minutes, or until cream cheese is hot and a little bubbly.