Peach Crème Brûlée Tart Recipe 45 Food

PEACH CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla.
• Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big.
• SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix.
• Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones.
• Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard) so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard) and bake about 30 minutes. Custard is done when it is set but still jiggles.
• Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like.
• Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler) to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!

PEACH CRèME BRûLéE TART RECIPE - (4/5)

Steps:

• Preheat oven to 450F. Fit the dough into a 9-inch round removable-bottom tart pan, and pierce dough with a fork; bake at 450F for 10 minutes or until lightly browned. Cool completely on a wire rack. Place 1/4 cup sugar, flour, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan. Cook 2 minutes or until thick and bubbly, stirring constantly. Spoon custard into a small bowl. Place bowl in a larger bowl filled with ice. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled custard into bottom of prepared crust. Arrange the peach slices spoke-like on top of chilled custard. Sprinkle 1/3 cup sugar evenly over peach slices. Holding a kitchen blow torch about 2 inches from the top of peach slices, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Yield: 8 servings. CALORIES 247 (32% from fat); FAT 8.8g (sat 3.7g,mono 3.7g,poly 1g); IRON 0.3mg; CHOLESTEROL 36mg; CALCIUM 80mg; CARBOHYDRATE 37.9g; SODIUM 175mg; PROTEIN 4.5g; FIBER 0.9g

CRèME BRûLéE TART

Steps:

• Make tart shell:
• Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse) until mixture resembles coarse meal with some roughly pea-size lumps of butter. Add 3 tablespoons water and stir into flour (or pulse) until incorporated.
• Gently squeeze a small handful of dough: If it doesn't hold together, add water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition. Do not overwork dough or pastry will be tough.
• Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Preheat oven to 350°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into tart pan and fold overhang inward to reinforce side. Chill until firm, about 30 minutes.
• Lightly prick bottom of shell all over with a fork, then line with parchment or foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 25 minutes.
• Carefully remove weights and parchment and bake shell until golden, 10 to 15 minutes more.
• Remove tart shell from oven and reduce temperature to 300°F.
• Make filling:
• While shell bakes, split vanilla bean lengthwise and scrape seeds into a heavy medium saucepan with tip of a paring knife. Add pod to saucepan with cream and milk. Heat over medium heat until hot, then let steep off heat 30 minutes.
• Whisk together yolks, whole egg, 6 tablespoons sugar, and salt in a quart measuring cup, then whisk into cream mixture until smooth. Strain through a fine-mesh sieve back into measuring cup.
• Put tart shell (in pan) in a 4-sided sheet pan. Put in oven, then pour custard into shell. Bake until just set but still slightly wobbly in center, 30 to 35 minutes (custard will continue to set as it cools). Remove tart from sheet pan and cool on a rack 30 minutes. Remove side of pan and cool to room temperature, about 1 hour more.
• Just before serving, sprinkle remaining 2 tablespoons sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.