My wife and I are having our pastor and his wife for dinner in a week. We will begin with a mix of greens toped with a rasberry vinegrete, followed by fillet mignon, a side of asparagus toped with melted butter and almonds, and Shrimp Scampy, and I am looking for a recipe for creme brulee. I dont have a torch, so is there any other way to burn the sugar?
2006-10-23 08:41:34 · 6 answers · asked by pda_tech_guy 5 in Food & Drink ➔ Cooking & Recipes
Well, we are also making some pilsbury dough boy crescents, but some rice would be nice. Thanks Nora.
2006-10-23 08:53:27 · update #1
Guys, stop cutting and pasting. I need your own recipe, not one from a website. I could have done that on my own.
2006-10-23 09:03:06 · update #2
Alton Brown Is an awesome cook. This one is rated with a difficulty of Medium. Hope this helps
Creme Brulee Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: My Pod
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
2006-10-23 09:03:06 · answer #1 · answered by Anonymous · 1⤊ 0⤋
I hate it when they cut and paste also. If you can't just say how to cook something, you probably don't know how to cook.
Anyway, it looks like you have several recipes already.
I like simple. I use 4 cups cream, 1 cup sugar, 6 egg yolks and about 1 1/2 tsp. vanilla extract. What you're asking is how to burn the sugar without a torch.
Use the broiler in your oven and watch it really carefully. Broilers tend to have "hotter spots", so you will probably need to move it around often. Total time under the broiler is probably one minute or less, depending on your broiler
2006-10-23 17:52:43 · answer #2 · answered by doug k 5 · 2⤊ 0⤋
Use your oven broiler:
Dark Chocolate Creme Brulee Recipe
Ready in:
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Categories:
Creme Brulee Recipes
Ingredients:
3 cups Whipping cream
12 ounces Semisweet chocolate
1 tablespoon Instant espresso powder
10 Egg yolks
3 tablespoons Coffee liqueur
8 teaspoons Sugar
1/2 cup Whipped cream
4 Strawberries, halved
Directions:
Stir cream, chocolate and espresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among eight 3/4 cup ramekins. Cover and refrigerate 3 hours. Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with strawberry halves and serve.
This recipe for Dark Chocolate Creme Brulee serves/makes 8
Recipe ID: 110
2006-10-23 15:56:13 · answer #3 · answered by littlemomma 4 · 1⤊ 1⤋
Use a long handle candle lighter for deep candles put in the match and strike it then lite the creme brulee
Is there rice with the shrimp dish? If not I think you menu is fabulous just needs a starch to balance it out
2006-10-23 15:47:36 · answer #4 · answered by nora7142@verizon.net 6 · 1⤊ 1⤋
Chocolate Crème Brûlée:
1 vanilla bean
1 cup whipping cream
1 cup milk
6 large egg yolks (at room temperature)
3/4 cup sugar
4 ounces each semisweet and bittersweet chocolate (or 8 oz. of semisweet), chopped
1 tablespoon Amaretto or other almond-flavored liqueur
1 tablespoon Kahlúa or other coffee-flavored liqueur
Chocolate praline
1. Cut vanilla bean in half lengthwise; scrape seeds into a 2- to 3-quart pan. Add vanilla pod, cream, and milk. Stir occasionally over medium-high heat until mixture just begins to boil, 14 to 18 minutes.
2. Meanwhile, in a bowl, whisk together egg yolks and sugar. Place chocolate in a small, microwave-safe glass bowl and heat in a microwave oven at half-power (50%) until soft, 1 1/2 to 2 minutes. Stir chocolate until smooth.
3. Lift vanilla pod from cream mixture; rinse and dry for another use or discard. Whisk about 1/2 cup of the hot cream mixture into egg mixture, then whisk egg mixture into remaining cream mixture. Add hot melted chocolate (if it has cooled to room temperature, reheat briefly in microwave oven just until hot to touch; do not overheat). Pour mixture into a blender and whirl until no chocolate flecks remain. Pour through a fine strainer into a 1- to 2-quart glass measure. Stir in Amaretto and Kahlúa.
4. Set six to eight soufflé cups, ramekins, or teacups (1/2 to 3/4 cup) in a 9- by 13-inch baking pan. Fill cups equally with chocolate mixture. Set pan in a 300° regular or convection oven and carefully pour about 1 inch of boiling water into pan around cups.
5. Bake until centers of custards barely jiggle when pan is gently shaken, 30 to 35 minutes. With a slotted spatula, lift cups out. Chill until custards are cold, 1 to 1 1/4 hours (see notes).
6. Garnish each crème brûlée with a large chunk of chocolate praline. Serve any remaining praline alongside.
Yield: Makes 6 to 8 servings
2006-10-23 15:47:50 · answer #5 · answered by Girly♥ 7 · 1⤊ 1⤋
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2006-10-23 17:45:07 · answer #6 · answered by ? 6 · 0⤊ 3⤋