Savory Autumn Creme Brulee Provencal Recipes

SAVORY AUTUMN CREME BRULEE PROVENCAL

Steps:

• Combine the sugar, vanilla and egg yolks, mixing well. Set aside.
• Place the cream and the herbes in a large saucepan and heat slowly just to the boiling point. Strain the herbes with a fine sieve.
• Pour the cream into the eggs and sugar mixture in a slow and steady stream, whisking constantly.
• Pour 1/2 cup of the mixture into each ramekin.
• Ideally, allow to sit overnight before baking.
• Preheat the oven to 375 and prepare a water bath in a pan so that the water comes halfway up the (outer) sides of the ramekins.
• Bake until the custard is set, about 40 minutes. It's OK if the centers "roll" a bit, as long as the sides are set: the custards will set up as they cool.
• Allow to cool and refrigerate at least two hours. The longer the better. Putting a round of plastic wrap on the custards will prevent a film from forming.
• At least an hour before serving, sprinkle a teaspoon of sugar onto each custard, thinly and evenly.
• Melt the sugar with a flame until golden brown, either with a kitchen torch or under the broiler, about an inch from the flame for 30 seconds.
• Cool to room temperature before serving.
• Tip:.
• If you don't have a kitchen torch and will be browning the sugar under the broiler, try to get the custard as close as possible to the top of the ramekins. The sugar will brown better and more evenly, and you'll have a better presentation.

GORGONZOLA AND LEEK CRèME BRûLéE

Steps:

• Preheat the oven to 275°F. In a medium saucepan, heat the oil over medium heat. Add the leeks and onion, and sauté for 7 to 10 minutes, or until soft.
• In a medium bowl, whisk the egg yolks until pale in color. Whisk in the cream and half-and-half. Mix in the leeks, onions, Gorgonzola, dill or tarragon, parsley, salt, and pepper.
• Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. 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. Place the dishes on a baking sheet.
• Evenly sprinkle 4 teaspoons grated cheese or 1 1/2 teaspoons sugar over each custard. Using a hand-held blowtorch, brown the cheese or caramelize the sugar (see note below). Serve hot.

CALI'S SINFUL CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.
• Bring a large pot of water to a boil.
• Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.
• Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.
• Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.
• Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.