Brought to us by Jeanette
3 red bell peppers
2 cups heavy cream
6 egg yolks
3 tablespoons granulated white sugar
1/2 teaspoon salt
1/4 cup bakers sugar (for the carmelized tops)
6 small red bell pepers, hollowed out (if using alternative presentation idea)
Preheat broiler. Halve the peppers lengthwise and remove seeds. Place peppers skin side u, on a broiler pan. Broil about 3 inches from heat. As the skins blacken, turn peppers until skins are black all over.
Change oven settings to bake and reduce temberature to 300 degrees Farenheit. Using tongs, transfer the peppers to a plastic zip close bag. Seal the bag and let peppers steam for 15 to 20 minutes. Remove from bag and peel off skins. Place peppers and cream in blender and puree, being careful not to whip the cream. Strain into a large bowl. Whisk egg yolks, sugar, and salt, then slowly whisk into cream mixture. Blend well.
Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or for up to 2 days.
When ready to serve sprinke about 2 teaspoons of sugar over each custard. For best results, use a small hand held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before presenting.
For the alternative presentation, bake custard in one large oven-proof baking dish and place in water bath. When custard is well chilled, spoon into the hollowed out peppers, and carmelize using the torch method only.
Makes 6 servings.
Source: Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente
