Lemon And Vanilla Creme Brulee Food

LEMON CREME BRULEE

Steps:

• Preheat an oven to 300°F.
• Line a shallow baking pan with a kitchen towel.
• Have a pot of boiling water ready.
• In a small saucepan over medium-high heat, bring the lemon juice to a boil.
• Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
• In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
• Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
• Remove the pan from the heat and let stand for 15 minutes.
• In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
• Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
• Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
• Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
• Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
• Remove the ramekins from the pan and transfer to a wire rack.
• Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
• Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
• Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
• Serve immediately.

LEMON CREME BRULEE

Steps:

• For the lemon curd, whisk egg yolks, eggs, sugar, zest and lemon juice in a bowl over a pot of gently simmering water until thick (thick enough so you should be able to spoon it, not pour it). Remove from heat and scrape into a food processor. Pulse in butter, sour cream and table cream until smooth. Scrape curd into a bowl and cover surface with plastic wrap. Chill for at least 3 hours.
• For crème, Heat milk and cream in a saucepan. In a bowl, gently whisk eggs, egg yolks, sugar and salt. Ladle about ½ cup of milk mixture into eggs, whisking in. Continue adding milk and whisking until it has all been blended in. (Do not whisk too vigorously). Stir in liqueur, if adding, and strain. Chill completely.
• Preheat oven to 350 degrees F. and arrange eight 6-ounce tempered glass dishes or ceramic ramekins on a tea towel in a baking dish with a 2-inch lip.
• Spread a large spoonful of lemon curd at the bottom of each baking dish or ramekin. Carefully pour the chilled custard over the lemon curd, dabbing off any bubbles with the edge of a paper towel. Pour boiling water around baking dishes or ramekins. Cover pan loosely with foil and bake for 35 to 40 minutes, until custards are set but center still jiggle when tapped.
• Remove from water bath, let cool for 20 minutes, then chill completely, at least 4 hours.
• For brulée, place sugar and water in a saucepan over high heat and boil, without stirring, until a light amber colour. While cooking, occasionally brush down the sides of the pot with a clean brush dipped in water. Immerse pot in a bowl of cold water to halt cooking, then spoon a thin layer of caramel over each cooled custard, swirling cup to coat evenly.
• The Crème Brulées can be returned to the fridge and served up to 3 hours later.

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

LEMON CRèME BRûLéE TART

Steps:

• Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
• Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
• Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
• While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
• Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
• Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
• Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
• When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

TEA AND LEMON CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
• Strain, rinse under cold water, then finely chop the zest.
• Evenly distribute the chopped zest in 6 1/2 cup ramekins.
• Place milk and tea bags in a saucepan.
• If using vanilla bean, place it in the liquid now.
• Bring milk to the boil.
• Remove from the heat.
• Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
• Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
• Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
• If using vanilla extract, add it now.
• Divide the mixture among the prepared ramekins, over the chopped zest.
• Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
• Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
• Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
• Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
• Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
• Cool for 1 minute on the counter, then serve.

LEMON CRèME BRûLéE WITH FRESH BERRIES

Steps:

• Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
• Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
• Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

LEMON CREME BRULEE

Steps:

• Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
• In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
• In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
• Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
• Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
• Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.