3/20/2012 Featured Recipe 20 Mar 12

CREME BRULEE

- from allrecipes.com

6 egg yolks

6 tablespoons white sugar, divided

1/2 teaspoon vanilla extract

2 1/2 cups heavy cream

2 tablespoons brown sugar

Preheat oven to 300 degrees F.

Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

 

HOME-MADE WHIPPED CREAM (WITH VARIATIONS)

- from Better Homes and Gardens, 1995

1 cup light or heavy whipping cream (either will work, but plain light cream or half-and-half will not – it has to actually say “Whipping” Cream on the carton).

2 T sugar

½ t. vanilla

Use a mixing bowl deep enough to allow the cream to double in volume, preferably metal to chill better.

Your bowls and beaters have to be perfectly clean, because impurities can affect the volume.

Chill the bowl and tools for about 10 minutes in your freezer for about 10 minutes, then combine the ingredients and beat on medium speed. The cream should turn slightly foamy at first and slowly increase in volume.

As it thickens, check for peaks and scrape the sides of the bowl with a rubber spatula. Stop beating when it reaches soft-peak stage, forming peaks that curl as you lift the beater.

If you beat past this point, the cream will stiffen and separate into butter and water. To serve, pipe or spoon it as desired onto desserts or into hot beverages.

For a chocolate version, add 2 tablespoons unsweetened cocoa powder and 1 T additional sugar with the vanilla.

For spirited whipped cream, slowly add 1/8 cup Amaretto or other liqueur, such as coffee, hazelnut, orange, or praline, during the whipping stage.

You can add ½ teaspoon almond extract with the vanilla for whipped cream amandine.

For citrus, add ½ teaspoon grated lemon, orange, or lime peel with the vanilla.

Once you whip cream, you can expect it to stay fluffy for about an hour. It’s best to wait until just before dessert to prepare it.