By Lou Seibert Pappas
Lou Seibert Pappas brings uncomplicated attractiveness to domestic pleasing during this pleasant advisor to creamy and crispy crème brûlée. even if vintage, fruity, chocolatey, nutty, or savory, those easy-to-follow recipes upload a very good finale to any meal. via blending new flavors with quite a few uncomplicated components, first-time chefs and skilled cooks alike can serve showstoppers like Balsamic-Blackberry Crème Brûlé made with Greek-style yogurt, or tartly candy Cranberry-Orange Crème Brûlé. With recommendation on deciding upon parts and kit, pointers on process and presentation, and mouthwatering pictures, Crème Brûlé is a dreamy addition to any dessert repertoire.
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Extra resources for Crème Brûlée
Blend in the Kahlúa. Place six standard-size flan dishes in a baking pan. Divide the white chocolate mixture among the dishes. Let cool, then refrigerate for 30 minutes to cool and set. Refrigerate the bowl of bittersweet chocolate custard at the same time. Remove the dishes from the refrigerator. Spoon dollops of the bittersweet chocolate custard on the white chocolate custard, and with a fork, swirl it to form a marbleized pattern. Pour warm water into the pan to come halfway up the sides of the dishes.
Divide the almond mixture among the dishes. Nestle the apricots on top of the almond mixture. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the remaining 13⁄ cup granulated sugar until dissolved. Gradually whisk in the cream and blend in the brandy or Cognac. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water.
Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days. When ready to serve, place the dishes on a baking sheet. Slice the bananas thinly and overlap them over the top of each custard. Evenly sprinkle 1 tablespoon brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see page 11).