Posted on

Crème Brûlée

Creme Brulee
Creme Brulee

 

 

 

 

 

 

 

 

Crème Brûlée

 

My first attempts to produce this great dessert was to follow Julia Child’s directions in her famous tome “Mastering the Art of French Cooking (2 Volume Set”).It takes a number of pots and a lot of time.  Through the years I’ve found much easier, less cumbersome recipes that produce just as tasty a product and are a little simpler to make.

Ingredients for Crème Brûlée

  1. 1/3 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1 tsp vanilla or half a vanilla bean
  5. 1 Tbs Myers’s Dark Rum (optional)
  6. Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a saucepan heat the cream with the vanilla and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly.  Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking  constantly to temper eggs.  Once you have combined add another ladle and continue to whisk gently.  The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine.  Using a fine mesh strainer, strain the mixture into another bowl.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins.  Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers.  Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve.  Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard.  Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

 

 

Creme Brulee
Creme Brulee

 

 

 

 

 

 

Here are a few items to help make this recipe:
BonJour Cr?me Brulee Ramekins Oval 4.5-Ounce, Set of 4
Pyrex Prepware 3-Piece Mixing Bowl Set, Clear
BonJour Crème Brûlée Chef’s Professional Culinary Torch with Fuel Gauge
Cuisinart CTG-00-3MS Mesh Strainers, Set of 3

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

The Official Taste Tester
The Official              Taste Tester

 

 

 

 

 

 

I give this recipe 5 paws

IMG

 

 

Creme Brulee
Serves 4
A fabulous dessert
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 10 min
Ingredients
  1. 1/3 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1 tsp vanilla or half a vanilla bean
  5. 1 Tbs Myers's Dark Rum (optional)
  6. demerara sugar for topping
Instructions
  1. In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
  2. In a saucepan heat the cream with the vanilla and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
  3. At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
  4. Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
  5. Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Sausage Peppers and Onions

Sausage Peppers & Onions
Sausage Peppers and Onions

 

 

 

 

 

 

 

 

 

Sausage Peppers and Onions

Such simple ingredients to make such a great meal.  Cooked properly it could become one of your favorite meals.  It’s easy to prepare and makes a great anytime dinner.  Leftovers, if there are any , go great with a baguette for a  sandwich.  The sausage can be sweet, hot or a combination of both, your choice.  The bell peppers can be all one type or a combination, I like to use green,  yellow , and red for a nice presentation.  It can be a stand alone dish or served with pasta or rice.

Ingredients for Sausage Peppers and Onions

  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste

Directions for Sausage Peppers and Onions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until browned well on all sides.  As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides.  When the sausage are nicely browned on all sides add the peppers onions and garlic.  Stir lightly to combine and then let the pan do the work stirring every 3 – 4 minutes to cook the vegetables all the way through.  When the vegetables are cooked through  put all in a colander to drain off the excess oil and grease.  Once drained return to pan taste and adjust seasoning if necessary.  The sausage can be served whole or cut on a bias into bite size pieces.  Then plate, serve by itself or with pasta or rice.

 

 

Here are a few items to help make this recipe:

Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
Certified International Garden of Olives 5-Piece Pasta Sets
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Sausage Peppers and Onions
Write a review
Save Recipe
Print
Ingredients
  1. approximately 6 Italian sausage
  2. 6 medium bell peppers, cored and sliced not too thin
  3. 2 large white or Spanish onions sliced
  4. 4 cloves of garlic finely diced
  5. 4-5 Tbs good Olive oil
  6. salt and pepper to taste
Instructions
  1. In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until it is browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 - 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan, taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.
Notes
  1. The sausage can be sweet, hot or a combination of both your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Fougasse with Streusel Topping – A Sweet Breakfast Bread

 

012

 

 

 

 

 

Fougasse

This is the French flatbread the equivalent of focaccia and more.  A flat bread sometimes shaped like a leaf and flavored with herbs and sea salt.  It can be like a calzone with bacon and cheese folded into it.  Served like a pizza or served like a streuselkuchen with fruit and streusel topping as a breakfast treat.

As a breakfast bread it is usually made with berries covered with the crumble topping.  My take is a little different but just as tasty.

Ingredients for Fougasse

  1. ¼ of a focaccia dough recipe
  2. ¼ – ½  cup Orange Marmalade
  3. ½ a recipe of crumble topping

Ingredients for Crumble topping

  1. ½ cup melted butter(not too hot)
  2. 1/3 cup granulated sugar
  3. 1/3 cup brown sugar
  4. 1¾ cups of all purpose flour
  5. 1 tsp ground cinnamon
  6. confectioner’s sugar for dusting (optional)

Directions for Fougasse

Preheat oven to 450°

Take ¼ of the Focaccia recipe ( http://wp.me/s371lr-focaccia ) and remove from the refrigerator take it out of it’s ziplock bag and place on a lightly floured surface.  Gently form into a ball and lightly dust top with flour and cover with a  towel or loosely with plastic wrap and let it stand for about an hour and a half.

Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.

Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side,  lift the dough slightly to allow it underneath.  Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow)  pressing it lightly into the dough so that it adheres.

Bake for about 20 minutes at 450°, remove from the oven and take out of cake pan onto a wire rack to cool. Once cool, dust lightly with the confectioner’s sugar,

Directions for the Crumble Topping

Melt the butter and let it cool slightly , you do not want it too hot.

Combine the flour the sugars and cinnamon in a large bowl and mix to combine.  Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.

Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Fougasse with Streusel Topping
Write a review
Save Recipe
Print
Ingredients
  1. Ingredients for Fougasse
  2. ¼ of a focaccia dough recipe
  3. ¼ - ½ a cup Orange Marmalade
  4. ½ a recipe of crumble topping
  5. Ingredients for Crumble topping
  6. ½ cup melted butter(not too hot)
  7. 1/3 cup granulated sugar
  8. 1/3 cup brown sugar
  9. 1¾ cups of all purpose flour
  10. 1 tsp ground cinnamon
  11. confectioner's sugar
Instructions
  1. Directions for Fougasse
  2. Preheat oven to 450°
  3. Take ¼ of the Focaccia recipe and remove from the refrigerator take it out of it's ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
  4. Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
  5. Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
  6. Bake for about 20 minutes, remove from the oven and take out of cake pan onto a wire rack to cool. Dust with confectioner's sugar when cool.
  7. Directions for the Crumble Topping
  8. Melt the butter and let it cool slightly , you do not want it too hot.
  9. Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
  10. Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/