I've been wanting to make a creme broiler and souffles at home. As much as I am tempted, I worry about messing up the desserts. So this upcoming Saturday. hubby and I will have guests over for dinner and drinks.
When it comes to any type f dessert, there are three ingredients I always always incorporate. They are, freshly grated nutmeg, cinnamon and vanilla extract. Just because the recipe doesn't call for these ingredients doesn't mean you can't add them for something different.
So this week I will be playing around with the a couple of the following recipes
When it comes to any type f dessert, there are three ingredients I always always incorporate. They are, freshly grated nutmeg, cinnamon and vanilla extract. Just because the recipe doesn't call for these ingredients doesn't mean you can't add them for something different.
So this week I will be playing around with the a couple of the following recipes
Tart Crust:
1 1/4 cups of flour
1/4 cup powdered sugar
1/2 tsp salt
1 stick of unsalted butter, cut into small cubes
3-5 tbs ice coldwater
Apricot Mango Filling:
1 cup chopped apricots
1 cup chopped mango
1/4 cup of honey
1 1/2 tsp cornstarch
Custard:
4 egg yolks
1/2 cup of sugar
1 3/4 cup of heavy cream
1 tsp vanilla
1/2 tsp salt
1/4 cup granulated sugar for brulee crust topping
In a food processor, combine the flour, powdered sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal. Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does. Dump the dough into a tart pan with a remove-able bottom. Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours (don’t even think about skipping this step).
Heat your oven to 375.
Once your tart is all chilly cold, remove from the fridge and poke holes in it with a fork.
Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Just don’t forget which beans you’ve used as pie weights and accidentally try to make soup out of them later.
Bake for 20-25 minutes or until your tart is a light golden brown.
In a pot over medium heat, combine the apricots, mango and the honey. Sprinkle with the cornstarch and stir. If you hate mangoes, or apricots or maybe have an undying love for one or the other, this recipe is easily altered. You need 2 cups of chopped stone fruit, you can use whatever ratio of each that you want or 2 full cups of either. You can even sub in some peaches if you wanna get crazy. Cook the fruit, stirring occasionally, for about 15 minutes, or until it is thick and the fruit is broken down a bit. Add to the bottom of the tart crust.
In a bowl, combine the yolks and 1/2 cup of sugar and whisk until light and frothy. In a pot, combine the cream, salt and vanilla and heat until steamy but not boiling. Remove from heat and allow to cool for about 10 minutes. While you whisk the eggs, slowly, slowly add the cream, whisking until combined. If there are any lumps or “eggy bits” in your cream mixture (possibly because you didn’t let your cream cool down) strain the custard through a mesh strainer. Pour into the tart shell on top of the fruit.
Bake at 300 degrees until the edges are set and the middle is still wobbly (it will continue to set as it cools) about 40-45 minutes. Refrigerate for at least 2 hours and keep cold until ready to serve. Just before serving, top the tart with an even layer of granulated sugar. Pass the flame of a kitchen torch slowly and evenly over the tart until it’s liquefied and a light amber colored. Serve immediately.
The sugar crust will start to break down after about an hour.
2 1/2 cups light cream
8 tsp loose Thai tea
6 egg yolks
1/2 cup sugar plus more for tops of creme brulee
Pour the cream into a saucepan and bring almost to a boil.
Remove from head, stir in tea leaves and allow to sit for 15 minutes.
Boil full teapot for water bath and preheat oven to 350 degrees.
Strain creme through fine sieve or yogurt strainer (Thai tea has some very fine leaves).
Beat egg yolks and sugar in a bowl (or Pyrex glass measuring cup--makes pouring into ramekins easy)
Gradually add creme to eggs beating well
Arrange 6 ramekins or ovenproof small dishes in roasting pan and pour custard into them.
Place pan in oven and carefully pour water on outside of ramekins.
Bake for 20-25 minutes until set. Centers may jiggle slightly.
Leave dishes to cool in water then refrigerate for 4-5 hours.
Just before serving, sprinkle with 1-2 tsp of sugar and caramelize with torch.
PREP TIME: 30 minutes
COOK TIME: 25 minutes
YIELD: 6 Soufflés
Ingredients
3 tablespoons butter, softened, plus more for greasing
3 tablespoons flour
1 cup low-fat milk, at room temperature
3 egg yolks
6 tablespoons fresh lemon juice
1 tablespoon lemon zest
6 egg whites
1/2 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Preheat your oven to 375 degrees.
Generously butter six 6-ounce ramekins, and dust the bottom and sides of the dish with sugar.
Generously butter six 6-ounce ramekins, and dust the bottom and sides of the dish with sugar.
2. In a medium saute pan, melt the butter over low-medium heat. Just as the foam subsides, add the flour, whisking constantly, so that the roux does not burn. Slowly add the milk to the mixture, and continue to whisk until smooth and thick. Once thick, remove from the heat and whisk in the egg yolks, one at a time. Then whisk in the lemon juice and lemon zest. Put the mixture to the side.
3. In a large, clean bowl, beat the egg whites with an electric mixer until foamy and slightly opaque. Once slightly opaque, and with the mixer running, add the cream of tartar, the salt, and the sugar (about 2 tablespoons at a time). Continue beating until the egg whites are stiff, but not dry. Fold 1/3 of the egg whites into the lemon mixture, until fully incorporated. Fold in the remaining egg whites.
4. Pour the batter into the prepared ramekins, filling them until just below the top. Bake for 25 to 30 minutes, or until the souffle is puffed and the top is golden brown. (For convenience, you can place the ramekins on a baking sheet). Once the tops are golden, remove from the oven, dust with confectioners’ sugar., and serve immediately! Warm fresh figs make an excellent accompaniment!
1/2 cup (1 stick) butter
1 1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2/3 cup milk
1/2 teaspoon powdered instant coffee
2/3 cup all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 cup (1/2 pint) whipping cream
2 tablespoons powdered sugar
Preheat oven to 325 degrees.
Grease and sugar eight 6-ounce ramekins.
In large mixer bowl, beat butter, sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Scald milk. Remove from heat and add powdered coffee, stirring until dissolved.
Stir together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture.
Beat 1 minute on medium.
Beat 1 minute on medium.
Divide batter evenly among ramekins.
Place ramekins in 2 8-inch square pans. Pour hot water in bottom of pans to 1/8 inch deep
and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
Remove pans from oven and let ramekins stand in water for 5 minutes.
Remove ramekins from water and let cool slightly.
You can serve in dish or invert onto dessert plates.
For topping: beat whipping cream and powdered sugar in small mixing bowl
until stiff and spoon onto warm souffles.
until stiff and spoon onto warm souffles.
Enjoy!!
