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Рецепт Black Bottom Creme Brulee
by Global Cookbook

Black Bottom Creme Brulee
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Ингредиенты

  • 1/4 c. unsweetened cocoa pwdr
  • 1/2 c. sugar
  • 1 pch salt
  • 1/3 c. plus 1 Tbsp whipping cream
  • 1 Tbsp. butter
  • 1/2 tsp pure vanilla extract
  • 1 x vanilla bean. split in half lengthwise
  • 2 c. whipping cream
  • 1 c. half-and-half
  • 2 lrg Large eggs
  • 2 lrg egg yolks
  • 1/3 c. sugar
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract (optional)
  • 3/4 c. packed light brown sugar

Инструкции

  1. In a small, heavy saucepan, combine cocoa, sugar and salt; stir till cocoa is no longer lumpy. Gradually stir in cream (mix will be thick).
  2. Bring to boil over medium-low heat, stirring constantly. Reduce heat to low; cook 2 min, stirring constantly. Remove from heat.
  3. Add in butter, stirring till melted. Stir in vanilla. Divide proportionately between 6 (6-oz) c. or possibly ramekins, tilting to coat bottoms. Place dishes in freezer till custard is ready.
  4. To make custard: Using a pointed spoon or possibly a knife point, scrape seeds out of vanilla bean. Add in seeds and pod halves to cream and half-and-half in the top of a double boiler. Placing top directly on burner, bring cream just to a simmer over medium-low heat, stirring occasionally.
  5. Remove from heat; let stand 10 min.
  6. Remove vanilla bean halves to a flat work surface, scrape out any remaining seeds and add in to cream; throw away vanilla bean. While cream is standing, combine Large eggs, egg yolks, sugar and salt in small mixing bowl; beat till thick and pale. Gradually whisk 1 c. warm cream into egg mix. Stir mix back into remaining warm cream in pan. (Mix will be foamy.) Place top of double boiler over simmering water.
  7. Stirring constantly, cook 10 to 15 min, or possibly till mix coats back of metal spoon very thickly. (No gaps will show and you will be able to draw a track through it.)
  8. Remove from heat; strain through a fine sieve into medium bowl. Place bowl in larger bowl of ice water. Stir occasionally till custard is room temperature. Taste; add in vanilla if you like. Gently spoon cooled custard over chocolate sauce in c.. Cover; chill 8 hrs or possibly overnight.
  9. Two or possibly three hrs before serving, preheat broiler. Using back of a spoon, rub brown sugar through a sieve over surface of custards, topping each with a thin layer. Set custard c. in baking pan; surround with ice to keep c. from cracking. Place under broiler till sugar is melted and begins to caramelize, 3 to 5 min. Cold 15 min, then chill up to 5 hrs before serving.