This may be the easiest creme brûlée recipe ever!
4 c heavy cream
1 tsp vanilla
1/2 c sugar
6 egg yolks
1/2 c fine sugar
Preheat oven to 300 degrees. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 6 custard dishes.
Place dishes in a large baking dish. Pour boiling water into baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until custard is firm but still wiggles.
Chill for at least one hour. Top with sugar in an even layer and place under broiler until sugar melts and bubbles. Serve.
Makes 8 servings.
Our little fig tree is in full swing. So what’s a gal todo when she has a good deal of figs, but not enough for jam – bake em! Today I made a Clafoutis with figs. This is a classic French baked custard with figs. I did not have vanilla sugar so I seeped the vanilla in with the butter while it melted and added a little vanilla to the the mix.
2 lb is figs, halved lengthwise
4 TBSP butter
2 TBSP honey
1/2 c vanilla sugar
Pinch of salt
1 tsp cinnamon
1 vanilla bean
2/3 c flour
2 tsp vanilla
1 c milk
Preheat oven to 400. Butter a 10 inch porcelain or glass pie pan. Place figs in the pan, so they are nice and snug. Drizzle with honey.
Scrape vanilla bean into a small sauce pan, add bean and butter and melt butter over low heat. Once melted remove from heat.
In a larger in mixing bowl, combine eggs and sugar and beat until frothy. Remove vanilla bean pod from butter and add all the remaining ingredients, beat to combine.
Pour over the figs and bake for 30 minutes until the custard is set and puffy. Remove from the over and cool for 30 minutes. Dust with powdered sugar and serve.
This is my test batch if Thomas Keller’s Bouchons from Bouchon Bakery Cookbook. I used a scale – trust me it’s worth. I could not find a Bouchon pan so I used a brownie bite pan.
141 grams unsalted butter
50 grams flour
50 grams cocoa
1/8 tsp salt
2 eggs (75 grams)
163 grams sugar
1/4 tsp vanilla paste
112 grams chocolate, smashed into small pieces
Powdered sugar for dusting
Melt 1/2 the butter. Pour over the other half and whisk until creamy with little chunks of butter.
Whisk together flour, cocoa, and salt.
Combine eggs, sugar and vanilla and whisk in an electric mixture. Add 1/2 butter and 1/2 the flour, mix and the rest. Stir in chocolate bites. Set aside for 2 hours.
Spoon into prepared pan.
Bake at 350 for 12 – 16 minutes.
Makes 20 mini brownies.
I love anything with caramel!! Last night we went out to dinner and had the most amazing caramel pudding so of course i had to try and make it.
2 c 2-percent milk
3 tablespoons plus 1 1/2 tsp cornstarch
1 tsp vanilla extract
Pinch of salt
1 c sugar
In a small bowl, whisk 1/4 c of the milk with the cornstarch, vanilla and salt until smooth.
In a large saucepan, combine the sugar with 1/8 cup plus 1 TBSP of water and bring to a boil. Cook over moderately high heat, undisturbed, until a deep amber caramel forms, about 8 minutes.
Remove from the heat. Very gradually whisk in the remaining 1 3/4 c of milk, 1/4 c at a time.
Whisk over moderate heat until the caramel has dissolved. Simmer over moderately low heat until the mixture thickens slightly and deepens in color, about 10 minutes. Remove from the heat.
Gradually whisk the cornstarch mixture into the caramel. Cook over moderate heat, stirring, until the pudding is very thick, about 1 minute. Scrape the pudding into four 1/2-cup ramekins and refrigerate until chilled, about 2 hours. Garnish with nut brittle, if desired.
I was craving cheesecake and Bake or Break posted this on Facebook today – so of course I had to give them a try!! I lightened them up a bit.
For the crust:
1/4 c unsalted butter, softened
1/4 c coconut palm oil
1/3 c sugar
1 & 1/2 c all-purpose flour
1/4 tsp salt
For the filling
16 ozs cream cheese, softened
1/2 c coconut palm sugar
1/2 c half & half
2 egg whites
1 TBSP vanilla extract
1 TBSP all-purpose flour
To make the crust:
Preheat oven to 350°. Grease a 9″x 13″ baking pan.
Beat butter palm oil and sugar until smooth and fluffy. Reduce mixer speed to low, and gradually add flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15 minutes.
To make the filling:
Place cream cheese, sugar, and half & half in the bowl of a stand mixer or a food processor. Mix until smooth. Add eggs, one at a time, mixing well after each addition. Scrape the seeds from the vanilla bean into the mixture, or add extract if using. Add flour. Mix until smooth.
Pour filling over partially baked crust. Bake for 22-24 minutes, or until the filling is set.
Refrigerate until ready to cut into bars and serve.
This recipe appeared on Whole Foods tweet last week. Veggies in Blondies – oh yeah!! I added pecans because nuts make everything better!
4 TBSP melted butter
1 1/2 c butternut squash purée
1 1/4 c whole wheat pastry flour
1 c white chocolate chunks
1/4 c chopped pecans
1 tsp baking powder
1 1/2 tsp grated nutmeg
1/2 tsp fine sea salt
1 c coconut palm sugar
1 TBSP vanilla extract
Preheat oven to 350°F.
Grease an 8-inch square baking pan with butter; set aside.
In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined.
Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes.
Set aside to let cool, then cut into 24 squares and serve.
3 ww pp per cookie
It’s the holidays and I’ve been good all year, so it is time to splurge – butter, chocolate, nuts, heavy cream and Nutella? No she didn’t! Yes I did! Thanks to my favorite recipe folks at Epicurious for the amazing inspiration! If you are going to be decadent this tart it totally worth the calories. And best of all this tart can be prepared in less the 20 minutes of active time – everyone will think you slaved all day!
1 1/2 c graham cracker crumbs
6 TBSP unsalted butter, melted
1/4 tsp salt
1 c hazelnuts, skinned and coarsely chopped
1/2 c whole hazelnuts, skinned
1 c heavy cream
10 1/2 oz fine-quality bittersweet chocolate, chopped
3/4 c Nutella
Preheat oven to 350.
Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt. Top with whole nuts.
Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. Remove side of pan before serving tart.
Serves 8 – 10.
WW PP: don’t want to know