POMEGRANATE CREME BRULEE
Creme brulee is a decadent, elegant dessert that I reserve for the holidays and special occasions. This version features the tasty twist of pomegranate.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan., Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 531 calories, Fat 41g fat (24g saturated fat), Cholesterol 376mg cholesterol, Sodium 50mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
POMEGRANATE MARTINIS
Steps:
- In a medium pitcher or bowl, stir the gin, fruit juices, and syrup together. Divide among 4 martini glasses. Garnish with pomegranate seeds.
PISTACHIO CREME BRULEE WITH BLACKBERRIES AND POMEGRANATE
Steps:
- Preheat the oven to 325 degrees F.
- Bring 2 quarts of water to a boil. Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios. Steep over medium-low heat 20 minutes, and then remove from the heat.
- Whisk together 1 cup of the sugar and the egg yolks in a large bowl. Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, a little at a time, whisking constantly. When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl.
- Place 4 creme brulee ramekins into a 2-inch-deep baking pan. Evenly divide the custard between the ramekins, filling to the top. Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins. Cover with aluminum foil.
- Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes.
- Remove the ramekins from the water bath and refrigerate.
- Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes.
- When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes. Garnish with the blackberry-pomegranate mixture and serve immediately.
POMEGRANATE-PISTACHIO PILAF
Provided by Silvana Nardone
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.
Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams
BLACKBERRY CREME BRULEE
A burst of berries makes this classic, creamy custard dessert absolutely sublime! They can be made ahead for easy entertaining - then get out your blow torch for the best brûlée effect and to dazzle your guests.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- In a saucepan, combine cream and half of the sugar; heat over medium heat until steaming. In a heatproof bowl, whisk together remaining sugar, eggs and egg yolks until pale. Gradually whisk in heated cream mixture in a slow steady stream; whisk in vanilla.
- Strain through a fine-mesh sieve into a liquid measuring cup wih a pouring spout. Place blackberries evenly in bottom of six 3/4 cup, or 8 1/2 cup ramekins, or crème brûlée dishes. Pour cream mixture evenly over top.
- Set ramekins in a roasting pan and place pan in oven. Pour in enough boiling water to come to three quarters up sides of ramekins.Bake for 35-40 minutes until tops are firm and center is still slightly jiggly.
- Let cool on rack. Cover loosely and refrigerate for about 2 hours, until chlled, or for up to 2 days.
- TOPPING: Just before serving, preheat broiler, if using. Blot tops of custards, dry with paper towel. Sprinkle evenly with a thin layer of sugar, adding more if required. Broil on a baking sheet, rotating ramekins if necessary, or use a torch until sugar is bubbling and caramelized. Let cool for 3 minutes.
- COOKING TOP: Fresh berries work best for rhis recipe. Frozen berries are too soft and rhe custard won't set properly. Rinse fresh berries and pat dry with paper towel just before serving.
- VARIATION: Instead of sprinkling the tops with sugar and browning them, make a caramel syrup topping instead. Combine 3/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil, without stirring, until syrup turns a deep caramel colour. Let cool until bubbles subside; pour a thin layer onto custards and let harden.
Nutrition Facts : Calories 272.8, Fat 12.5, SaturatedFat 6.8, Cholesterol 163.3, Sodium 59.3, Carbohydrate 35.2, Fiber 1.9, Sugar 30, Protein 5.8
PISTACHIO POPOVER CREMES BRULEES WITH GRAND MARNIER SYRUP
Active time: 1 1/4 hr Start to finish: 6 1/4 hr (includes chilling)
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat. Remove from heat, then steep, covered, 20 minutes.
- Discard pod.
- Preheat oven to 325°F.
- Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly. Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour.
- Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.
- Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature.
- Preheat oven to 375°F.
- Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. Pour batter into well-buttered popover cups, filling them two-thirds full.
- Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool.
- Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes.
- While tops are heating, fill bottoms of popovers with custard. Sprinkle 1 teaspoon superfine sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized.
- Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts.
PISTACHIO CRèME BRûLéE WITH SOUR CHERRY SAUCE
Categories Egg Nut Dessert Bake Cherry Pistachio Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
- Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
- Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
- Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
- Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
- Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
- Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.
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