Cream Brulee

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Creme brulee

Image credit: Sue Ferris – taste.com.au

Ingredients

  • 2 cups pure cream
  • 1 teaspoon vanilla bean paste
  • 5 egg yolks
  • 1/3 cup caster sugar
  • 2 tablespoons brown sugar

Method

  • Step 1
    Preheat oven to 150°C/130°C fan-forced. Place a folded tea-towel in base of a roasting pan. Place four 3/4 cup-capacity ovenproof dishes in pan.
  • Step 2
    Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally (don’t boil), for 8 to 10 minutes or until just simmering.
  • Step 3
    Meanwhile, whisk egg yolks and caster sugar together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into dishes. Add boiling water to pan until halfway up sides of dishes.
  • Step 4
    Bake for 35 minutes or until almost set (mixture will wobble slightly). Remove dishes from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight.
  • Step 5
    Preheat grill on high. Place a wet tea-towel in pan. Place dishes on top. Sprinkle brûlées with brown sugar. Arrange ice cubes around dishes to prevent custard overcooking. Grill for 5 minutes or until sugar starts to melt. Set aside for 5 minutes. Serve.

Creme brulee ice-cream

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 600ml ctn thickened cream
  • 250ml (1 cup) milk
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar

Toffee

  • 215g (1 cup) caster sugar
  • 160ml (2/3 cup) water

Method

  • Step 1
    Place a 1.25L (5 cup) metal loaf pan in the freezer. Place the cream and milk in a saucepan. Scrape the vanilla seeds into the pan. Add the vanilla bean. Bring to the boil. Set aside for 5 minutes to cool slightly. Remove the vanilla bean.
  • Step 2
    Use a balloon whisk to whisk the egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Whisk in the cream mixture.
  • Step 3
    Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 10-15 minutes or until custard thickens and coats the back of the spoon.
  • Step 4
    Transfer the custard to a medium heatproof bowl. Cover the surface with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool slightly. Place in the fridge for 2 hours to chill.
  • Step 5
    Pour the custard into the prepared pan. Cover with foil and place in the freezer for 6 hours or until almost set.
  • Step 6
    Meanwhile, to make the toffee, line a baking tray with baking paper. Stir sugar and water in a saucepan over a low heat until the sugar dissolves. Bring to the boil. Simmer, without stirring, for 8-10 minutes or until dark golden. Pour evenly over the lined tray. Set aside for 10 minutes to set. Coarsely chop toffee.
  • Step 7
    Use a metal spoon to roughly break up the ice-cream. Use an electric beater to beat the ice-cream in a bowl for 3 minutes or until smooth and pale. Fold in one-third of the toffee. Return to the loaf pan. Cover with foil and freeze for 4 hours or until firm.
  • Step 8
    Divide the remaining toffee among glasses. Top with the ice-cream.

Chocolate brulees

Image credit: Sue Ferris – taste.com.au

Ingredients

  • 600ml thickened cream
  • 120g good-quality dark chocolate, finely chopped
  • 6 egg yolks
  • 100g (1/2 cup) caster sugar

Method

  • Step 1
    Preheat oven to 150°C. Position an oven rack on the lowest shelf of the oven. Place the cream and chocolate in a medium heavy-based saucepan and stir over medium heat for 10 minutes or until chocolate melts and mixture is combined. Remove from heat.
  • Step 2
    Use a wire balloon whisk to whisk together the egg yolks and 70g (1/3 cup) of the sugar in a large jug until pale and creamy. Gradually stir in the cream mixture until combined.
  • Step 3
    Place six 125ml (1/2-cup) capacity ovenproof ramekins in a baking dish. Pour chocolate mixture among ramekins. Pour enough boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake on lowest shelf of preheated oven for 50 minutes or until brulees are firm around the edges.
  • Step 4
    Remove baking dish from oven. Remove ramekins from water bath and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 8 hours to set.
  • Step 5
    Preheat grill on high. Sprinkle brulees with remaining sugar. Cook under grill, about 6cm from heat source, for 1 minute or until sugar bubbles and caramelises. Remove from grill and set aside for 5 minutes to cool slightly before serving.

Cheat's brulee

Image credit: John Paul Urizar – taste.com.au

Ingredients

  • 500g box frozen mixed berries, partially thawed
  • 1/2 cup light sour cream
  • 1/3 cup brown sugar

Method

  • Step 1
    Spoon fruit into four, 2/3 cup-capacity ovenproof dishes or ramekins. Top with sour cream. Place in freezer for 10 minutes.
  • Step 2
    Preheat grill on high. Remove dishes from freezer. Place on a baking tray. Sprinkle tops evenly with sugar. Place under grill 5cm from heat. Grill for 5 minutes or until sugar is melted and golden, taking care not to burn sugar. Allow to cool slightly for toffee to form. Serve.

Amaretto brulee

Image credit: Ian Wallace – taste.com.au

Ingredients

  • 625ml (2 1/2 cups) thin cream
  • 1 vanilla bean, split
  • 7 egg yolks
  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) amaretto liqueur
  • 2 tablespoons brown sugar

Method

  • Step 1
    Preheat oven to 150°C. Place six 185ml (3/4-cup) capacity ovenproof ramekins in a large roasting pan.
  • Step 2
    Place the cream and vanilla bean in a saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture comes to a simmer (do not boil). Strain through a sieve into a heatproof jug. Use a small knife to scrape vanilla seeds from the bean into cream. Discard bean.
  • Step 3
    Meanwhile, use a balloon whisk to whisk together the egg yolks, caster sugar and amaretto in a bowl until well combined.
  • Step 4
    Whisk the hot cream mixture into the egg-yolk mixture. Pour evenly among ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
  • Step 5
    Cook in oven for 30 minutes or until just set. Remove ramekins from roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge for 6 hours to set.
  • Step 6
    Preheat grill on high. Sprinkle brulees with brown sugar. Cook under preheated grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve immediately.

White chocolate brulee ice-cream

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 6 egg yolks
  • 170g caster sugar
  • 700ml cream
  • 1 teaspoon pure vanilla extract
  • 100g white chocolate
  • Toffee, to serve

Method

  • Step 1
    Beat the egg yolks with 50g of the sugar until pale and creamy.
  • Step 2
    Heat the cream and vanilla in a saucepan over medium heat to scalding point and pour over the egg mixture. Mix well and return to the saucepan. Cook over low heat until mixture thickens. Turn off heat, add the chocolate and stir to combine. Refrigerate.
  • Step 3
    Pour chilled mixture into a shallow metal freezer-proof tray and freeze for 1-2 hours. Quickly transfer to a large bowl and beat with an electric beater until smooth. Return to tray and refreeze. Repeat 3 times. For the final freezing, place in an airtight container. (Or churn in an ice-cream maker following manufacturer’s directions.)
  • Step 4
    To make toffee, place remaining sugar in a pan with 120ml water over medium heat and stir to dissolve. Bring to the boil, then reduce heat to low and cook until golden. Pour onto a baking tray lined with non-stick baking paper and spread the toffee evenly. Set aside to cool.
  • Step 5
    Serve scoops of the ice-cream with shards of toffee or set the ice-cream in shaped moulds (we used cream horn moulds lined with non-stick baking paper).

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