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The Kitchen
by Shougun Shaiya
Butterscotch Crème Brûlée
Note:
Crème brûlée, crème caramel, and flan
are
nothing more than baked custards with elegant
names. They can be made in a variety of flavors
including butterscotch, chocolate, vanilla, and
pumpkin. For best results, take care not to
overbake, or the mixture may become watery
and start to separate. Baked custards are done
even if the centers are still slightly jiggly —
remember, they'll firm up as they cool.
Serves: 12
Work Time: 20 minutes plus
cooling and chilling
Total Time: 1 hour 20 minutes
plus cooling and chilling
3 cups half-and-half or light cream
4 tablespoons margarine or butter
3/4 cup plus 2 tablespoons packed light
brown sugar
9 large egg yolks
1 1/2 teaspoons vanilla extract
Strawberries for garnish
1. Preheat oven to 325
degrees F. In 2-quart
saucepan, heat
half-and-half over
medium heat until tiny
bubbles form around
edge of pan.
2. Meanwhile, in heavy 3-quart saucepan, heat
margarine and 3/4 cup packed brown sugar to
boiling over medium heat, boil 2 minutes,
stirring constantly. Gradually whisk in warm
half-and-half until mixture is completely smooth.
Remove from heat. In medium bowl, with wire
whisk or fork, beat egg yolks and vanilla until
blended.
Slowly beat
half-and-half mixture
into egg-yolk mixture
until well mixed. Pour
into twelve 4-ounce
ramekins or custard
cups. Place ramekins
in small roasting pan
(about 14" by 10"),
place in oven.
4. Carefully pour
boiling water into
roasting pan to come
halfway up sides of
ramekins. Bake 1 hour,
or until just set (mixture
will be slightly soft in
center). Remove ramekins
from roasting pan, cool
on wire rack. Refrigerate
at least 3 hours, until well
chilled.
5. Up to 4 hours before
serving, preheat
broiler. Place
remaining 2 tablespoons
brown sugar in small
sieve. With spoon, press
brown sugar through
sieve over top of chilled
custards.
6. Place ramekins in jelly-roll pan. With rack in
broiler at closest position to heat source, broil
crème brûlée 3 to 4 minutes, just until sugar
melts. Refrigerate until ready to serve. The
melted brown sugar will form a shiny, crisp crust
over the custard. Serve within 4 hours, or the
crust will lose its crispness.
Each serving: About 220 calories, 4 g protein,
19 g carbohydrate, 15 g total fat (6 g saturated),
182 mg cholesterol, 80 mg sodium. |
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