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Ahh....Creme Brulee'
by
Poonam Phatak
Calificación: 4.0
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Creme Brulee Aux Fruits (Creme Brulee With Fruits)
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%3C/p%3E%3Cp%3EUntil%20a%20few%20months%20back,%20it%20was%20a%20restaurant-only%20dessert%20for%20us.%20But%20I%20recently%20conquered%20the%20wide%20spread%20fear%20of%20making%20creme%20brulee%20at%20home%20and%20was%20ready%20to%20serve%20it%20to%20our%20friends%20for%20a%20farewell%20dinner.%20Creamy,%20smooth%20and%20delicious,%20this%20classic%20French%20dessert%20left%20a%20lasting%20impression%20on%20their%20minds!%3C/p%3E%3Cp%3ETry%20out%20this%20in%20your%20own%20kitchen%20and%20experience%20the%20%22wow%22%20effect%20for%20yourself....%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E1.%20Combine%20the%20heavy%20cream,%20milk%20and%20vanilla%20extract%20and%20bring%20it%20to%20a%20boil.%20Cool%20for%20about%2010%20minutes%20while%20you%20prepare%20the%20egg%20mixture.%3C/p%3E%3Cp%3E2.%20Mix%20the%20egg%20yolks,%20egg%20and%20sugar%20in%20a%20bowl.%20Beat%20the%20mixture%20with%20an%20electric%20beater%20just%20until%20well%20incorporated.%20Do%20not%20over%20beat.%3C/p%3E%3Cp%3E3.%20Now%20comes%20the%20slightly%20difficult%20part.%20You%20have%20to%20add%20the%20hot%20milk%20mixture%20to%20the%20eggs%20without%20curdling%20it.%20Add%20the%20milk%20in%20a%20slow%20and%20steady%20stream%20into%20the%20eggs%20while%20continuously%20whisking%20the%20egg%20mixture.%20Remember%20that%20you%20should%20not%20over%20whisk%20the%20eggs%20as%20you%20do%20not%20want%20to%20add%20air%20into%20the%20mixture.%20By%20slowly%20adding%20the%20milk%20to%20the%20eggs,%20you%20will%20ensure%20that%20at%20any%20time%20the%20temperature%20of%20the%20eggs%20is%20almost%20the%20same%20as%20that%20of%20the%20milk.%3C/p%3E%3Cp%3E4.%20Strain%20the%20mixture%20through%20a%20fine%20strainer%20to%20remove%20the%20foam.%3C/p%3E%3Cp%3E5.%20Divide%20the%20mixture%20into%20four%20small%20ramekins%20(about%204%20ozs%20each).%20Pour%20hot%20water%20in%20a%20baking%20dish%20and%20set%20the%20ramekins%20such%20that%20the%20water%20comes%20half%20way%20up%20the%20sides.%20This%20is%20a%20water%20bath%20which%20will%20ensure%20even%20baking.%3C/p%3E%3Cp%3E6.%20Place%20in%20a%20325%20deg%20oven%20for%20about%2025%20minutes%20or%20until%20the%20centers%20are%20just%20wobbly.%3C/p%3E%3Cp%3E7.%20Remove%20from%20the%20oven%20and%20let%20cool%20completely%20on%20the%20counter.%3C/p%3E%3Cp%3E8.%20Cover%20the%20ramekins%20and%20keep%20them%20in%20the%20refrigerator%20overnight.%3C/p%3E%3Cp%3EServings:%3C/p%3E%3Cp%3EBefore%20serving%20,%20sprinkle%20brown%20sugar%20on%20top%20and%20caramamelize%20the%20tops%20with%20a%20torch%20or%20under%20the%20broiler.%20You%20have%20to%20be%20very%20careful%20if%20you%20are%20caramelizing%20the%20tops%20under%20the%20broiler.%20Set%20the%20broiler%20to%20300%20deg%20F.%20Place%20the%20ramekins%20in%20a%20baking%20dish%20under%20the%20broiler.%20The%20caramelization%20will%20take%20only%20about%2010-15%20seconds.%3C/p%3E){kind=link}