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By Lou Seibert Pappas
Lou Seibert Pappas brings basic splendor to domestic enjoyable during this pleasant advisor to creamy and crispy crème brûlée. even if vintage, fruity, chocolatey, nutty, or savory, those easy-to-follow recipes upload a great finale to any meal. by way of blending new flavors with quite a few easy parts, first-time chefs and skilled cooks alike can serve showstoppers like Balsamic-Blackberry Crème Brûlé made with Greek-style yogurt, or tartly candy Cranberry-Orange Crème Brûlé. With recommendation on making a choice on elements and kit, tips about process and presentation, and mouthwatering photos, Crème Brûlé is a dreamy addition to any dessert repertoire.
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Additional resources for Crème Brûlée
Example text
Line a baking sheet with aluminum foil. Place a 5-inch-diameter bowl on the foil and draw around it; repeat to make 6 circles. Brush the circles with vegetable oil. Evenly sprinkle each circle with 4 teaspoons sugar, covering the circles completely. Using a hand-held blowtorch, caramelize the sugar (see page 11). Let cool for a few minutes, then carefully peel the caramel disks from the foil. In a deep bowl, whip the remaining 1⁄2 cup cream until soft peaks form. Blend in the confectioners’ sugar and the remaining 1 tablespoon framboise.
SERVES 6 6 large egg yolks 1 teaspoon vanilla extract 1 2 ⁄3 cup granulated sugar 1 ⁄4 cup thawed frozen orange juice concentrate 13⁄4 cups heavy (whipping) cream ⁄3 cup dried cranberries, dried cherries, golden raisins, or muscat raisins 6 tablespoons turbinado sugar for topping 1 ⁄4 teaspoon ground cloves Preheat the oven to 275°F. In a medium bowl, whisk the egg yolks until pale in color and whisk in the granulated sugar until dissolved. Whisk in the orange juice, cream, cloves, vanilla extract, and cranberries or other dried fruit.
Let cool briefly, then refrigerate for at least 2 hours or up to 1 day. When ready to serve, place the dishes on a baking sheet and, using a small sieve, evenly sprinkle 1 tablespoon confectioners’ sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see page 11). Garnish the tops of the dishes with the reserved raspberries and small scoops of sorbet or ice cream, if desired. 11 6/3/05 3:37 PM Page 55 Frangipane-Apricot Crème Brûlée This triple-layer crème brûlée has an undercoat of crisp almond frangipane, then sweet-tart apricots and satiny custard, topped with a caramelized sugar crust.