Crème Brûlée by Lou Seibert Pappas

By Lou Seibert Pappas

Lou Seibert Pappas brings basic splendor to domestic enjoyable during this pleasant advisor to creamy and crispy crème brûlée. no matter if vintage, fruity, chocolatey, nutty, or savory, those easy-to-follow recipes upload an exceptional finale to any meal. by means of blending new flavors with quite a few easy 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 picking out components and gear, pointers on procedure and presentation, and mouthwatering pictures, Crème Brûlé is a dreamy addition to any dessert repertoire.

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Bananas Foster, made with caramelized bananas, is a favorite in the South, where Lucy Foster created it. SERVES 6 6 large egg yolks 2 large bananas 1 6 tablespoons oven-dried brown sugar (see page 11) or turbinado sugar for topping ⁄3 cup granulated sugar 2 cups heavy (whipping) cream 2 teaspoons grated orange zest 3 tablespoons dark rum or 1 teaspoon vanilla extract Preheat the oven to 275°F. In a medium bowl, whisk the egg yolks until pale in color. Whisk in the granulated sugar until dissolved.

Place over simmering water and whisk until the yolks are light and foamy. Gradually whisk in the wine and 1⁄2 cup of the cream. Continue to whisk or beat with a hand-held electric mixer until the mixture is thick and light and triples in volume, about 15 minutes. Blend in 1 tablespoon of the framboise. Divide the mixture among the dishes. Refrigerate for 1 hour. Line a baking sheet with aluminum foil. Place a 5-inch-diameter bowl on the foil and draw around it; repeat to make 6 circles. Brush the circles with vegetable oil.

In a medium bowl, whisk the egg yolks until pale in color. Whisk in the 1 ⁄3 cup sugar until dissolved. Whisk in the chocolate cream. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Sprinkle with the toasted nuts. 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. Let cool 10 minutes, then refrigerate for at least 2 hours or up to 2 days.

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