Thursday, March 26, 2009

For Caroline...Brulee recipe

  • 1 large egg
  • 5 large egg yolks
  • 1/2 cup sugar + 1/4 cup for the berries.
  • 3 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon orange liqueur (Grand Marnier or Bouchant
  • Juice of one lemon

Add the berries, sugar and lemon juice to a bowl and toss to combine. Let sit for at least 2 hours.

Slowly combine the egg, yolks, and sugar in your mixer with the paddle attachment on low speed. You can do this by hand with a whisk just to be too aggressive. After the yolks lighten in color a bit slowly add the cream in a slow steady stream. Add the vanilla and almond. Add berries to ramekins or stoneware dish and pour the custard over them.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes at 325, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch or benz0matic (my favorite) until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

2 comments:

Vodka Mom said...

damn. I just gained ten pounds.

Carolein said...

Thanks so much for posting this! I just saw it now (bad lurker for the past few weeks, lol...but now I'm caught up!)! Will have to try it soon (although I'll probably majorly screw it up....).

IF you see this today (April 14th), I'm wondering if you might have suggestions of what to do with the following veggies for a side dish:

mushrooms
asparagus
zucchini

I'm making pork chops tonight and these are the things I have on hand that I was going to sautee for London Broil, but we'll be using the LB this weekend and the veggies need to be used before then. My email is:
cat12780@yahoo.com

Thanks so much in advance!

Carolein