Post by Deleted on Feb 7, 2016 16:23:23 GMT -6
White Chocolate Creme Brulee with Strawberry
www.wellplated.com/white-chocolate-creme-brulee/
Velvety White Chocolate Crème Brûlée with a thin layer of strawberry
jam at the bottom for a sweet surprise. This velvety dessert is
perfect for dinner parties and special occasions. This White Chocolate
Crème Brûlée recipe can be made up to two days in advance, with or
without a kitchen torch.
4, 4-ounce servings
4 teaspoons strawberry jam
3 large egg yolks
2 tablespoons granulated sugar
1 cup whipping cream
1/2 cup whole milk
2 ounces white chocolate, finely chopped
1/4 teaspoon vanilla extract
4 tablespoons dark brown sugar
Position rack in center of oven and preheat to 200 degrees F. Line a
baking sheet with parchment paper or a silpat mat. Place four, 4-ounce
ramekins on the baking sheet, and spoon 1 teaspoon of strawberry jam
into each. Spread the jam across the bottom, but don’t worry about it
being perfectly distributed.
In a medium bowl, whisk together the egg yolks and 2 tablespoons
sugar. Set aside.
In a heavy saucepan over medium heat, bring the cream, milk, and
granulated sugar to a simmer. Do not let the mixture boil. Reduce heat
to low. Gradually add the chopped white chocolate to the cream and
whisk until smooth.
With a ladle or small spoon, slowly add the hot cream mixture to yolk
mixture a little at a time, whisking constantly until all of the cream
is added (adding the cream slowly will prevent the eggs from
scrambling.) Whisk in vanilla. Rap the bowl on the counter a few times
to remove the bubbles, then skim off of the foam. (Any foam that is
not skimmed will be visible in the final crème brûlée.) Strain the
mixture through a fine sieve into a large measuring cup for easy
pouring. Gently pour the custard into the prepared ramekins until it
comes nearly to the top. Carefully slide the baking pan into the oven.
Bake for 45-55 minutes, until the custards are just set in the center.
(They should jiggle just a little when the sides of the dish are
tapped.) Remove from oven and transfer ramekins to a wire rack to cool
for 30 minutes. Cover and refrigerate until the custards are well
chilled, at least 4 hours or up to two days.
When ready to bake: Sprinkle the top of each custard with 1 tablespoon
brown sugar. If using a kitchen torch, heat sugar with the torch until
caramelized. Serve immediately or refrigerate for up to 1 hour. If
broiling the custards, set oven rack in the second-highest position
and turn broiler to high. Broil for 2-5 minutes, or until sugar is
caramelized. Watch carefully to ensure the sugar does not burn. Serve
immediately or chill and serve within a few hours.
Unbaked custard can be covered and refrigerated up to two days; baked
(but un-torched) custard can also be stored for up to two days (but
only do one or the other.) Once bruleed, custards can be refrigerated
for a few hours, but the sugar will not be as crackly.
www.wellplated.com/white-chocolate-creme-brulee/
Velvety White Chocolate Crème Brûlée with a thin layer of strawberry
jam at the bottom for a sweet surprise. This velvety dessert is
perfect for dinner parties and special occasions. This White Chocolate
Crème Brûlée recipe can be made up to two days in advance, with or
without a kitchen torch.
4, 4-ounce servings
4 teaspoons strawberry jam
3 large egg yolks
2 tablespoons granulated sugar
1 cup whipping cream
1/2 cup whole milk
2 ounces white chocolate, finely chopped
1/4 teaspoon vanilla extract
4 tablespoons dark brown sugar
Position rack in center of oven and preheat to 200 degrees F. Line a
baking sheet with parchment paper or a silpat mat. Place four, 4-ounce
ramekins on the baking sheet, and spoon 1 teaspoon of strawberry jam
into each. Spread the jam across the bottom, but don’t worry about it
being perfectly distributed.
In a medium bowl, whisk together the egg yolks and 2 tablespoons
sugar. Set aside.
In a heavy saucepan over medium heat, bring the cream, milk, and
granulated sugar to a simmer. Do not let the mixture boil. Reduce heat
to low. Gradually add the chopped white chocolate to the cream and
whisk until smooth.
With a ladle or small spoon, slowly add the hot cream mixture to yolk
mixture a little at a time, whisking constantly until all of the cream
is added (adding the cream slowly will prevent the eggs from
scrambling.) Whisk in vanilla. Rap the bowl on the counter a few times
to remove the bubbles, then skim off of the foam. (Any foam that is
not skimmed will be visible in the final crème brûlée.) Strain the
mixture through a fine sieve into a large measuring cup for easy
pouring. Gently pour the custard into the prepared ramekins until it
comes nearly to the top. Carefully slide the baking pan into the oven.
Bake for 45-55 minutes, until the custards are just set in the center.
(They should jiggle just a little when the sides of the dish are
tapped.) Remove from oven and transfer ramekins to a wire rack to cool
for 30 minutes. Cover and refrigerate until the custards are well
chilled, at least 4 hours or up to two days.
When ready to bake: Sprinkle the top of each custard with 1 tablespoon
brown sugar. If using a kitchen torch, heat sugar with the torch until
caramelized. Serve immediately or refrigerate for up to 1 hour. If
broiling the custards, set oven rack in the second-highest position
and turn broiler to high. Broil for 2-5 minutes, or until sugar is
caramelized. Watch carefully to ensure the sugar does not burn. Serve
immediately or chill and serve within a few hours.
Unbaked custard can be covered and refrigerated up to two days; baked
(but un-torched) custard can also be stored for up to two days (but
only do one or the other.) Once bruleed, custards can be refrigerated
for a few hours, but the sugar will not be as crackly.
