Category Archives: French

Comforting Creme Brulee

Posted by Sherry in Desserts, Ethnic Tastes, French, Puddings and Creams and tagged with , ,

This is exquisite stuff.

It is quite simple to make.

It helps to have a propane torch.

It’s the ever so French, crème brûlée.

It is silky smooth, gentle of taste, quivery and crunchy.

It is like most things French, an anomaly. The opposites join in bliss.

This is my favorite recipe, and it is from Joy of Cooking.

INGREDIENTS:

  • 2 c heavy cream
  • 8 lg egg yolks or three lg eggs
  • 1/2 sugar
  • 3/4 tsp vanilla
  • sugar or brown sugar for the glaze

INSTRUCTIONS:

  1. Heat the cream in a sauce pan until just barely simmering.
  2. In a separate bowl, stir the eggs with the sugar until blended.
  3. Slowly, and carefully add the cream to the eggs, stirring as you go.
  4. Pour through a fine sieve into a bowl with a pouring lip.
  5. Stir in the vanilla
  6. Pour into 6-8 custard cups or ramekins, and place in a water bath.
  7. Set the pan in the oven and turn on the oven to 250°.
  8. Bake for 1 1/2 hours until custards are set but still quivery.
  9. Remove from water bath and cool to room temp and then cover with Saran wrap and refrigerate for up to 2 days, but at least 8 hours. Blot away any water droplets that form on the top before proceeding to the glaze.
  10. Method one: (Can be applied up to 12 hours in advance of serving) Measure 2/3 c of sugar into a saucepan and drizzle 1/4 c water over. Swirl the pan over medium heat, without stirring, until a clear syrup forms–it must clarify before boiling. Once it has, raise the heat, bring to a boil, cover and boil for 2 minutes. Uncover and continue cooking until the mixture darkens. Swirl, and continue until it turns a deep amber. Dip the bottom of the pan in cold water for 2 seconds. Spoon a tablespoon immediately of the caramel over custard and tilt to cover. Do remaining custards. Cool again if it continues to darken while you are doing each custard, or reheat a bit if it gets too thick to pour. Refrigerate for at least 30 minutes.
  11. Method two: (must be applied within an hour of serving) Adjust oven rack so that custards will be within 2 inches of the broiler element. Preheat the broiler for 10 minutes. Measure 1/3 c light granulated brown sugar or sugar placed through a sieve to fluff it up. Divide among the custards, evening with finger. Place on a baking sheet and place under the broiler until the sugar melts and bubbles. It will be uneven. Serve immediately.
  12. Method three: Sprinkle evening over each custard 1 1/2- 2 teaspoons of sugar. Use a propane torch, and carefully hold the flame about 2 inches from the surface, rotating as the sugar melts and darkens. Serve no more than 1 hour after.

Serves: 6-8

NOTE: You can vary this recipe with other flavorings besides vanilla.

Related articles

Oui Bechamel Sauce

Posted by Sherry in Condiments, French, Sauces and tagged with ,

French sauces can be quite difficult. They often require exactitude as to ingredients and especially technique.

But that is not this one. A Béchamel sauce is simple. It is a milk sauce. It is a mathematical construct.

Once you understand the math, you never need another recipe. Not even this one. But do visit it from time to time anyway, because it will get lonely otherwise.

So just remember to count, and you will be fine.

And did I say versatile? It is the queen of versatile sauces. From the basic recipe you can concoct all manner of delightful “new” sauces, and that makes it worth its weight in budda.

INGREDIENTS:

  • 2 TBSP butter
  • 2 TBSP flour
  • 2 c of warmed milk
  • a pinch of salt, a pinch of pepper (white if you are pretentious)
  • 1/2 tsp freshly grated nutmeg

INSTRUCTIONS:

  1. Melt the butter in a sauce pan. Add the flour and whisk until combined, cook for a minute, letting it bubble.
  2. Add the warmed milk, and stir.
  3. Continue heating the mixture until it starts to lightly boil, whisking from time to time. Watch it thicken up nicely.
  4. Add the salt, pepper and nutmeg.
  5. Done.

Serves: 2 cups

Now as to uses:

  • The ratio is 1:1:1 so it’s 1 tbsp to 1 tbsp to one cup. You can make more or less, just stay with the ratio.
  • Cheese sauces can be made by adding the same ration of grated cheese. If making one cup of sauce, add one cup of cheese. You can use any you like, a cheddar sauce for mac and cheese, a parmesan for parmesan sauce, etc.
  • Used by itself, the béchamel is often used as the “cream” for creamed peas or pearl onions, or frankly any veggie you might want to do this way.
  • Some folks use it in place of a red sauce in lasagna.
  • Add other herbs if you wish.
  • Omit the nutmeg if you wish.
  • It can be used in place of a canned soup in casseroles, just season it to please the dish.
  • Experiment. It is versatile, easy to make and can’t be screwed up unless you work  at it.