Papaya Creme Brulee Food

COCONUT CREME BRULEE

Steps:

• Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
• Preheat the oven to 325 degrees F.
• Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
• Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
• Slowly whisk the heated cream mixture into the eggs, stirring constantly.
• Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
• Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
• Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

COCONUT CREME BRULEE

Steps:

• Heat oven to 325°F.
• Place 6 6-oz ramekins into a large roasting pan.
• In a small sauce pan, heat half & half just until bubbles form at the rim.
• In a bowl, combine eggs, 1/3 c sugar, extract, and rum.
• Slowly stir in half-and-half.
• Pour into ramekins.
• Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
• Bake at 325°F for 15 minutes, until custard is just set.
• Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
• Line large baking sheet with foil.
• In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
• Bring to rolling boil (careful VERY hot!) over high heat without stirring to an amber color 5-6 minutes.
• Pour onto prepared sheet, tilt to spread more easily.
• Let cool till firm, about 5 minutes.
• Gently tap to crack.
• Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
• Bring ramekins to room temperature.
• Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.

PAPAYA AND LIME SCONES

Steps:

• Preheat oven to 425°F
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
• Stir in the canola oil with a fork until pea size crumbs form. In a small bowl combine the milk, egg, lime zest and papaya.
• Add to the flour mixture and stir with fork until blended. Dough will be sticky.
• Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5 inches in diameter. Don't over work the dough.
• Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.

VANILLA CREME BRULEE

Steps:

• Preheat oven to 325°F.
• In a food processor or blender combine vanilla bean with sugar until combined (30 sec.). Set aside.
• In a saucepan on medium heat combine cream, half and half and vanilla sugar until it simmers. DO NOT BOIL.
• In a large bowl whisk together egg yolks, egg, 1/4 cup sugar and salt.
• Spoon a little of the hot cream into the egg mixture and then combine all the egg mixture with the cream mixture.
• Using a strainer (to remove vanilla pieces) strain into 6 ramekin or custard dishes and arrange in a large baking pan.
• Add hot water to the pan, about half way up dishes.
• Bake for 33-45 minutes or until set.
• Remove ramekins from pan and chill completely.
• Caramelize each custard by burning sugar on top or putting under broiler.

PAPAYA PIE

Steps:

• Cut fruit meat from skin; cut fruit into chunks. Add sugars, let set 10 to 15 minutes.
• Place sugared fruit in a pot large enough to handle, cook over medium heat until fruit is tender and is easily broken into smaller pieces, about 30 minutes. Stir occassionally, to keep papaya from sticking. Add spices about halfway through the cooking process.
• When papaya is cooked, allow to cool about 15 minutes, add the beaten eggs and place in the pie shell.
• Bake at 350F for about 45 minutes.

MANGO BRULEE

Steps:

• Preheat broiler.
• Place one mango on a cutting board with the narrow side facing you.
• With a sharp knife, slice off one side, sliding the knife along the flat seed.
• Repeat on the other side of the mango.
• With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin.
• Repeat with the second mango.
• Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice).
• Set mango halves on a broiler pan or baking sheet.
• Broil until tops are light golden, 5 to 7 minutes.
• Serve with lime wedges.