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Archive for the ‘Cream’ Category

French Lemon Custard Creme Brulee

01 Jan

Brought to us by John

6 egg yolks
2 eggs
1 cup granulated sugar
1/4 cup fresh lemon juice
finely grated zest of 2 lemons
2 cups heavy cream
1/4 cup granulated white sugar (for the caramelized tops)
lemon peel for garnish, or candied lemon zest

Preheat oven to 300 degrees Farenheit.

In a large bowl, combine eggs, yolks and sugar. Whisk until smooth.

Stir in lemon juice, zest and cream. Allow oils from the zest to seep into the custard mixture for about 10 to 15 minutes.

Strain into a large bowl, skimming off any foam or bubbles.

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 the oven and leave in the water bath until cooled. Remove cups from the water bath and chill for at least 2 hours, or for up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small hand held torch to melt the sugar. If you don’t have a torch, place under the broiler until the sugar melts.

Re-chill custards for a few minutes before serving. Garnish with thin strips of fresh lemon peel, or candied lemon zest.

Makes 6 servings.

Source: Elegantly Easy Creme Brulee

 
 

Spring Vegetable Fricassée with Saffron Cream

01 Jan

Brought to us by Jeanette

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed
1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)

Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.

Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

Test-kitchen tip: You can substitute dried morels for fresh in this recipe. Use 1/2 ounce dried morels; cover with 1/2 cup boiling water. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to small bowl. Add mushroom soaking liquid to carrot-saffron mixture (leaving sediment behind) after evaporating wine. Boil until almost dry, about 5 minutes, before adding broth.

Source: Epicurious