Time 1h30m Yield 5 napoleons Number Of Ingredients 10 Steps:
Cut the puff pastry into strips about 2 inches wide and 6 inches long–score and allow to rest for at least 20 minutes in the fridge. Combine the 1 egg and 1 egg yolk to create a egg wash. Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and ‘puffed’. Allow puff to cool then slice in half through the center of the puff, creating a puff ‘sandwich’. Remove the zest from the orange; split and scrape the vanilla bean. In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together. In a bowl combine the sugar and 5 egg yolks together. Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan. Cook the creme until nape` (it coats the back of a wooden spoon). Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick. Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool. To assemble: Place the bottom half of a puff ‘sandwich’ on a plate. Using a thin spatula place a layer of the creme brulée onto the puff (it doesn’t have to look pretty as we’ll be covering it soon). On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side. Place the top of the puff pastry on and dust with powdered sugar.
Time 5h24m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 300 degrees F (150 degrees C). Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes. Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat. Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms. Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins. Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.
Yield Makes 8 servings Number Of Ingredients 7 Steps:
Put oven rack in middle position and preheat oven to 325F. Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat. Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins. Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.
Time 1h Yield 5 servings. Number Of Ingredients 6 Steps:
Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.
Yield Serves 6 Number Of Ingredients 6 Steps:
Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier. Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight. Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)
Time 1h40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready. In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes. In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes. In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes. Remove the ramekins from the pan and transfer to a wire rack. Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours. Sprinkle 1 teaspoon sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours. Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.
Number Of Ingredients 6 Steps:
Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan. Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt. Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg). Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes. Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler). Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.
