I received The Pastry Queen Cookbook last month. The neat thing about finally having the cookbook is I can now participate in the Project Pastry Queen. Each week a member will pick a recipe from the cookbook for us to try.
This weeks pick is Espresso Creme Brulee. Since I already have crazy children, I decided to try the rather sweet variation and top it with bananas instead. My husband helped me make this recipe. This is an awesome recipe. If you are looking for a special dessert, this is the one to try!Creme Brulee
1/4 cup whole milk
2 3/4 cups heavy cream
1/2 vanilla bean
7 large egg yolks
2/3 cups plus 1/2 cups sugar
1 banana, thinly sliced
- Preheat oven to 300 degrees.
- Lightly spray 6 six ounce ramekins with cooking spray.
- Heat the milk with the cream in a pot over medium-high heat.
- While the milk is heating, scrap the vanilla bean pod in half and scrap the inside of the pod with a knife. Add the vanilla pod and scraped beans into the heating milk.
- Bring the milk to a boil and remove immediate from the heat.
- In a mixing bowl, whisk the egg yolks with the sugar until well combined.
- While whisking continuously, slowly add a little of the hot cream into the egg yolk mixture at a time.
- After blending thoroughly, pour the custard through a fine mesh sieve to remove any vanilla pod and any overcooked egg.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches 3/4 up the outside of the ramekins.
- Fill the ramekins half way with the custard.
- Carefully, place the dish into the oven without allowing any of the water bath to touch the custard.
- Bake the ramekins for 1 hour. The custard should just set and jiggle when shaken but not browning or bubbling.
- Allow the custard to cool for 30 minutes.
- Top each custard with a single layer of thinly sliced banana.
- Top each custard with a thin even layer of sugar.
- With a kitchen torch, caramelize the sugar or broil the custard in the oven 4 inches from the flame until sugar is caramelized and lightly browned.
- Serve immediately.
Did you already know.................
-Creme brulee is a custard topped with a hard caramel.
-Creme brulee means burnt custard in French.
-The recipe can be found in a 1691 French cookbook by Francois Massialot.