вкусненькое
Добавлено: 21 фев 2003, 07:19
вот рецептик вкусненький
http://www.foodtv.ca/feature/ontheburne ... _02_01.asp
Anna Olson's White Chocolate Crème Brûlée
Yield: 4 5-oz servings
Ingredients:
1 cup whole milk
½ vanilla bean
4 oz. white chocolate, chopped
6 egg yolks
2 Tbsp sugar
superfine sugar (fruit sugar), for torching
Directions:
1. Preheat oven to 350º F and place 4 5-oz ramekins into a baking dish with at least a 2-inch lip.
2. Heat milk with scraped seeds and pod of vanilla bean to just below a simmer.
3. Remove from heat, remove vanilla pod and whisk in chocolate until melted.
4. In a separate bowl, whisk egg yolks and sugar. Slowly pour in milk mixture, whisking constantly until all milk has been added.
5. Strain and then pour mixture into ramekins. Take custards to oven and, resting pan on open oven door pour boiling water around ramekins, coming up halfway. Place dish in oven and bake for 35 to 45 minutes, until custard does not jiggle when gently moved.
6. Let cool and set in water for 10 minutes, then remove to cool to room temperature. Chill, covered with cling wrap for at least 4 hours before serving.
7. To brûlée custards, sprinkle an even layer of superfine sugar over the tops of the custards. On a medium setting using a small butane torch, move the flame back and forth across the sugar, until it turns light brown in colour and a hardens with a "glass-like" top. Serve custards immediately. If you don't have a torch, either place custards under a broiler or simply heat the back of a metal serving spoon on direct heat (stove burner) and touch sugar with hot spoon. The look may not be quite the same, but the taste is!
http://www.foodtv.ca/feature/ontheburne ... _02_01.asp
Anna Olson's White Chocolate Crème Brûlée
Yield: 4 5-oz servings
Ingredients:
1 cup whole milk
½ vanilla bean
4 oz. white chocolate, chopped
6 egg yolks
2 Tbsp sugar
superfine sugar (fruit sugar), for torching
Directions:
1. Preheat oven to 350º F and place 4 5-oz ramekins into a baking dish with at least a 2-inch lip.
2. Heat milk with scraped seeds and pod of vanilla bean to just below a simmer.
3. Remove from heat, remove vanilla pod and whisk in chocolate until melted.
4. In a separate bowl, whisk egg yolks and sugar. Slowly pour in milk mixture, whisking constantly until all milk has been added.
5. Strain and then pour mixture into ramekins. Take custards to oven and, resting pan on open oven door pour boiling water around ramekins, coming up halfway. Place dish in oven and bake for 35 to 45 minutes, until custard does not jiggle when gently moved.
6. Let cool and set in water for 10 minutes, then remove to cool to room temperature. Chill, covered with cling wrap for at least 4 hours before serving.
7. To brûlée custards, sprinkle an even layer of superfine sugar over the tops of the custards. On a medium setting using a small butane torch, move the flame back and forth across the sugar, until it turns light brown in colour and a hardens with a "glass-like" top. Serve custards immediately. If you don't have a torch, either place custards under a broiler or simply heat the back of a metal serving spoon on direct heat (stove burner) and touch sugar with hot spoon. The look may not be quite the same, but the taste is!
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