Cooking Classics
The Technique
Crème Brûlée
Crème brûlée is a luxurious dessert consisting of a baked custard that is prepared with heavy cream. It is chilled then sprinkled with sugar & a torch is used to melt & brown it creating a beautiful layer of golden sweetness. Once served, a spoon may be used to crack the surface to reveal both texture & temperature variance– crisp, smooth notes coupled with warm & cool flavor that’s simple yet grand. Vanilla Bean-Orange Crème Brûlée features a tasting serving that’s perfect to offer guests when entertaining is in order. Learn how to prepare this lovely creation in your very own kitchen.
Vanilla Bean-Orange Crème Brûlée
makes 12 tasting servings
1 cup heavy cream
1 tsp orange zest
1 tsp vanilla bean paste
2 egg yolks
1/4 cup sugar
Granulated sugar
Preheat the oven to 325 degrees. Heat the cream in a 1-quart saucepan until bubbles form around the sides & over the surface, about 4 minutes. Remove from the heat. Stir in the orange zest & the vanilla bean paste. Let stand 10 minutes. Meanwhile, fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup. Whisk together the yolks in a medium bowl. Slowly pour the hot cream mixture into the eggs while whisking the egg mixture constantly. Pour it through a fine wire mesh strainer into a measuring cup with a sharp spout. Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven. Bake 28 to 32 minutes or until set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Sprinkle a bit of granulated sugar over the surface of each dish. Use a kitchen torch to melt the sugar until browned. Serve with demitasse spoons.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Vanilla Bean-Orange Crème Brûlée
Crème brûlée is a custard based dessert that is baked in a water bath which ensures the proper texture. Since small dishes are used to prepare this version, a standard muffin tin offers stability over the water & makes transferring to & from the oven easier. A torch may be found from fine cook stores to finish the desserts, however most restaurants use one designed for welding that consist of a nozzle & propane tank found from home improvement stores.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Preheat the oven to 325 degrees. Heat the cream in a 1-quart saucepan until bubbles form around the sides & over the surface, about 4 minutes. Remove from the heat. Stir in the orange zest & the vanilla bean paste. Let stand 10 minutes. Meanwhile, fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup.
No. 2
Whisk together the yolks in a medium bowl. Slowly pour the hot cream mixture into the eggs while whisking the egg mixture constantly. Pour it through a fine wire mesh strainer into a measuring cup with a sharp spout. Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven.
No. 3
Bake 28 to 32 minutes or until set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Sprinkle a bit of granulated sugar over the surface of each dish. Use a kitchen torch to melt the sugar until browned. Serve with demitasse spoons.
The Tune
“Isn’t This A Lovely Day” Billie Holliday
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Be sweet.
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