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Pastry Class: Fresh Fruit Tarts and Creme Brulee
by
Charles Kellogg
Текущий рейтинг: 4.0
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| 452 визита
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.%3C/p%3E%3Cp%3ETemper%20milk%20into%20egg%20mixture.%20Add%20tempered%20egg%20mixture%20to%20milk.%20Over%20medium%20low%20heat,%20%20continuously%20whisk%20mixture%20until%20it%20thickens%20and%20has%20reached%20a%20boil%20when%20you%20stop%20whisking.%20Continue%20whisking%20and%20cook%20another%2030%20seconds.%3C/p%3E%3Cp%3ERemove%20from%20heat,%20whisk%20butter.%20Strain,%20cover%20directly%20with%20plastic%20wrap,%20and%20chill.%3C/p%3E%3Cp%3ECreme%20Brulee%3C/p%3E%3Cp%3E12%20oz%20by%20vol%20cream%3C/p%3E%3Cp%3E6%20oz%20by%20vol%20milk%3C/p%3E%3Cp%3E2%201/4%20oz%20by%20wt%20sugar%3C/p%3E%3Cp%3E1/2%20vanilla%20bean%3C/p%3E%3Cp%3E7%20egg%20yolks%3C/p%3E%3Cp%3Epinch%20salt%3C/p%3E%3Cp%3E3%20tsp.%20sugar%20for%20topping%3C/p%3E%3Cp%3ECut%20vanilla%20bean%20in%20half%20lengthwise,%20and%20scrape.%20Combine%20cream,%20milk,%20%20sugar,%20and%20vanilla%20in%20a%20pot%20over%20medium%20heat.%20%20Bring%20to%20a%20scald,%20remove%20from%20heat,%20and%20let%20stand%205%20minutes.%20Temper%20egg%20yolks%20with%20milk,%20then%20mix%20with%20cream%20mixture.%20Add%20salt.%3C/p%3E%3Cp%3EStrain.%20Place%206%20four%20ounce%20ramekins%20in%20a%20pan.%20Fill%20ramekins%20about%203/4%20full%20with%20custard.%20Add%20hot%20water%20to%20pan,%20covering%20ramekins%20about%202/3%20up%20the%20side.%20Cover%20pan%20tightly%20with%20aluminum%20foil.%3C/p%3E%3Cp%3ECarefully%20transfer%20to%20the%20oven.%20Bake%20at%20300%20F%2030%20to%2035%20minutes.%20Custard%20is%20ready%20when%20it%20jiggles%20firmly.%3C/p%3E%3Cp%3ECool%20custards.%20When%20ready%20to%20serve,%20cover%20top%20of%20custard%20with%20a%20light%20coat%20of%20sugar.%20Use%20a%20kitchen%20torch%20to%20heat%20sugar%20until%20caramelized.%3C/p%3E%3Cp%3EHappy%20Eating!%3C/p%3E){kind=link}