Guava Créme Brûlée Recipes

GUAVA CRéME BRûLéE

Steps:

• Heat oven to 300 degrees. Place a kettle of water over high heat, to bring to a boil. Put egg yolks in a mixing bowl, and set aside. Place cream in a small saucepan over medium heat, to bring to a simmer.
• When cream simmers, remove it from heat. Whisk yolks vigorously, while adding cream in a slow, thin stream. (Do not add cream too quickly or mixture will curdle.)
• Pour cream mixture through a fine mesh strainer into a bowl. Add guava puree, and stir until blended. Pour into six half-cup ramekins, and set in a small baking dish. Carefully add boiling water to come halfway up sides of ramekins. Bake until set, about 45 minutes. Remove ramekins from water, and allow to cool.
• Just before serving, cover surface of each ramekin with a thin layer of granulated sugar. Caramelize sugar under a broiler or with a kitchen blowtorch, until light golden brown and crisp. Serve immediately.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.