(for the custard)
3 cups whipping cream
3/4 cup milk
2 vanilla beans, split lengthwise
14 large egg yolks
3/4 cup sugar
(for the strawberry sauce)
2x 10oz. packages frozen sweetened strawberries, thawed
(for the pastry)
1/2 cup plus 2 T sugar
1/2 cup ground toasted almonds
8 sheets frozen phyllo dough, thawed
3/4 cup unsalted butter, melted
1/4 cup powdered sugar
(for the assembly)
1/2 cup firmly packed golden brown sugar
2x 1 pint baskets strawberries, bulled and thinly sliced
creme fraiche, room temperature
[how to make]
(for the custard)
*Bring cream, milk and vanilla beans to boil in heavy large saucepan.
*Remove from heat.
*Cover with lid and let mixture steep for 30 minutes.
*Preheat oven to 300 degrees.
*Remove vanilla beans; scrape seeds from vanilla beans into cream mixture.
*Whisk yolks and sugar in large bowl to blend.
*Gradually whisk in cream mixture. Strain.
*Divide custard evenly between two 11 1/4" x 7 1/2" glass baking dishes.
*Place each dish in large baking pan.
*Add enough hot water to pans to come halfway up sides of dishes.
*Bake until knife inserted in center of custards comes out clean, about 1 hour. Cool.
*Cover and chill until firm, about 4 hours. (Can be prepared 2 days ahead.)
(for the strawberry sauce)
＊Puree berries in blender.
＊Strain through sieve set over bowl to remove seeds.
＊Cover and refrigerate until well chilled, about 1 hour.（Can be prepared 2 days ahead.）
(for the pastry)
*Preheat oven to 350 degrees. *Line 3 large cookie sheets with parchment.
*Mix 1/2 cup sugar and almonds in small bowl.
*Place 1 phyllo sheet on work surface (keep remainder covered with kitchen towel).
*Generously brush phyllo with butter.
*Sprinkle with 2 T nut mixture.
*Top with second phyllo sheet.
*Gently press down on phyllo so layers adhere.
*Generously brush phyllo with butter. Sprinkle with 2 T nut mixture.
*Top with third phyllo sheet.
*Gently press down on pastry.
*Generously brush phyllo with butter.
*Sprinkle with 2 T nut mixture.
*Top with fourth phyllo sheet.
*Gently press down on phyllo.
*Trim and cut stacked phyllo into nine 3 1/2" squares.
*Place squares on prepared cookie sheets, spacing evenly.
*Repeat layering and cutting with remaining phyllo, butter and nut mixture.
*Brush top of pastry squares with melted butter.
*Sprinkle remaining 2 T sugar over.
*Bake until light brown, about 7 minutes.
*Preheat broiler.
*Lightly sift powdered sugar over pastry squares.
*Broil until golden brown, watching carefully, about 20 seconds.
*Cool pastry on parchment. (Can be made 6 hours ahead.)
(for the assembly)
*Preheat broiler.
*Sieve sugar over custards.
*Broil at least 6" from heat source until sugar melts and begins to bubble, about 1 minute.
*Refrigerate 1 hour.
*Run small sharp knife around sides of custards to loosen.
*Cut each cream brulee into six 3" squares; reserve remainder for another use.
*Line heavy large cookie sheet with parchment.
*Place 6 pastry squares on prepared sheet, spacing evenly.
*Top each with 1 creme brulee square using metal spatula as aid.
*Arrange some strawberries in single layer over each.
*Top each with pastry square.
*Top with another creme brulee square.
*Arrange strawberries in single layer over each.
*Place 1 pastry square atop each.
*Transfer desserts to large plates.
*Spoon sauce around each.
*Stir creme fraiche until smooth and slightly runny.
*Spoon 1/4 t onto sauce on one plate.
*Run tip of knife through center of each creme fraiche round to create hearts.
*Repeat with remaining desserts.
-makes 6 -
Note: I found this recipe in "Bon Appetit".
Labels: cake recipe, Creme Brulee recipe, Napoleons recipe
8 large egg yolks
1/2 cup granulated sugar, plus up to 1/2 cup for sprinkling
1/4 t freshly grated nutmeg
1/2 t kosher salt
2 cups heavy cream
1 cup whole milk
1 T bourbon
[how to make]
*Heat oven to 325 degrees.
*Put 8 shallow 4 oz. creme brulee dishes in a large roasting pan.
*Bring a kettle of water to a boil.
*Meanwhile, in a large bowl, whisk together egg yolks, 1/2 cup sugar, nutmeg, and salt.
*Whisk in heavy cream, milk, and bourbon.
*Divide mixture carefully among creme brulee dishes.
*Transfer roasting pan to the oven.
*Very carefully pour the boiling water into the roasting pan to come halfway up to the sides of the creme brulee dishes.
*Bake until the edges of the custard are set but jiggle in the center, 25 to 30 minutes, taking care not to overcook.
*With a spatula or tongs, carefully transfer the dishes to a rack to cool completely.
*Cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
*Just before serving, remove the plastic wrap and sprinkle one of the custards evenly with 2 to 3 teaspoons sugar.
*Pass the kitchen torch over the surface until the sugar melts and turns a deep golden brown.
*Repeat with the remaining custards.
*Allow the sugar to cool for a few minutes.
-makes 8-
Note: I found this recipe in the New York Times.
Labels: Creme Brulee recipe, eggnog dessert recipe
5 large eggs
3/4 cup plus 2 T sugar
2 cups heavy whipping cream
1/2 cup coconut milk
1 t vanilla extract
1/4 t salt
1 cup sweetened flaked coconut, lightly toasted
3 T turbinado sugar
>how to make<
*Perheat the oven to 350 degrees.
*Position oven rack to the lower third of oven.
*Whisk together the eggs and sugar until pale in color.
*Whisk in the cream, coconut milk, vanill, and salt until combined.
*Stir in the coconut and pour the mixture into 8-6oz ramekins.
*Place the ramekins in a baking pan with 2"high sides.
*Pour water into the pan to come up halfway on the siders of the ramekins.
*Bake 30 minutes.
*Remove the ramekins from the pan and cool to room temperature.
*Cover and transfer to a refrigerator.
(To serve)
*Sprinkle turbinado sugar evenly over individual ramekins and run a blowtorch over the tops until golden brown.
*Serve immediately.
-serves 8-
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 t instant coffee crystals
4 large egg yolks
1 T brandy
1 t vanilla extract
3 T golden brown sugar
>how to make<
*Preheat oven to 350 degrees.
*Arrange six 3/4 cup ramekins or custard cups in 13x9x2" metal baking pan.
*Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.
*Remove from heat; add coffee and whisk to dissolve.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in warm cream mixture, then brandy and vanilla.
*Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally.
*Add enough hot water to pan to come halfway up sides of ramekins.
*Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.
*Remove custards from pan.
*Chill uncovered until cold, then cover and shill overnight.
*Arrange custards on baking sheet.
*Press 1/2 T brown sugar through sieve onto each custard, forming even layer.
*Using kitchen torch, melt sugar until deep amber color.
*Refrigerate custards until topping hardens, at least 1hour and up to 2 hours before serving.
