This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.
2 cups milk
3/4 cup dry milk
1 Tbsp sugar
2 Tbsp honey
5 large egg yolks
1 tsp vanilla essence
Topping: 3 Tbsp sugar and fresh raspberries
Preheat oven to 300
Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
Whisk egg yolks
Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
Whisk in the vanilla
Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
Remove dishes from pan, cool completely on a wire rack
Cover and chill at least 4 hours or overnight
Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
This week I’m featuring two recipes using winter squash and apples! Today a Galette (French for a flat round pastry or bread) and on Thursday, check back for Winter Squash and Apple Soup. These dishes are excellent served together as a meal or as separate dishes! I made these for lunch recently when we were having one of the first damp, cold and rainy days here in Seattle. It was a wonderful meal to cheer up the day. 🙂
This is a great recipe for leftover roasted squash since you do need to cook it before putting into the shell here, but it is otherwise quick and easy to assemble!
1 pound winter squash – peeled, seeded and cut into 3/4-inch cubes
1 tablespoon oil
Salt and black pepper, to taste
1 tablespoon butter
1/2 cup thinly sliced sweet onion
1/2 apple – halved, cored and cut into thin wedges
1 teaspoon chopped fresh thyme
1/4 cup crumbled blue cheese (or parmesan works great as well)
1 prepared pie crust (I use a gluten free version)
1 egg yolk plus 1 tablespoon water (for egg wash)
Preheat oven to 400° F.
Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.
Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apples and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.
Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.
Bake until golden, 20 to 25 minutes. Cut into wedges before serving.
Super Mom Tip: 1) Use leftover baked squash and save a step! 2) Don’t have time to work on the pleating and egg washing the crust? I didn’t either. I just tossed the filling and baked it in the crust and voila! I’m sure it tastes just as good!
Crème Brulee! This is one of my all time favorite desserts. Chilled creamy custard is topped by a hard crunchy sugar crust. Serve with some fresh berries and garnish with mint. Yes – there are a lot of steps, but it’s SO worth it. I’ve made this three times now, and this recipe has not failed me yet!
4 cups chilled heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large egg yolks
8-12 tsps turbinado or demerara sugar (these are coarser sugars, but you can certainly use regular granulated sugar)
Set oven to 300 degrees and set a pot of water to boil over high heat.
Combine 2 cups of the cream, sugar and salt in saucepan
Add vanilla seeds including the pod and bring mixture to a boil over medium heat, stirring frequently to ensure sugar dissolves
Remove from heat and let steep for 15 minutes to infuse flavors
Place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4 or 5 oz ramekins on towel.
After vanilla has steeped, stir in remaining 2 cups cream to cool mixture.
Whisk egg yolks in a large bowl and whisk in about 1 cup of the cream mixture, repeat with cups of the cream mixture until all evenly combined
Strain through a fine mesh strainer into a pitcher or clean bowl (discard solids from strainer)
Pour or ladle mixture into ramekins
Now pour the boiling water into the dish holding the ramekins – taking care not to splash water into the ramekins and cream mixture – until water is about 2/3 of the way up the outside of ramekins
Bake about 30-35 until the centers of custards are just barely set – an instant read thermometer should register 170-175 degrees at this point
Transfer to a wire rack and cool at room temperature for 2 hours
Once cool, cover tightly with plastic wrap and refrigerate until cold, 4 hours or up to 4 days.
Uncover when ready to serve – remove any condensation that may have formed with a paper towel – and sprinkle each dish with 1 tsp sugar. Shake a little to distribute sugar evenly on top of custard.
Ignite torch and caramelize the sugar.
Ready to serve or return to refrigerator for no more than 45 minutes
We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂
3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
10 cups water
1 cup dry white wine
sea salt to taste
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)
In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.