Ingredients with Measurements:
- 4 large egg yolks
- 2/3 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 4 (6-ounce) ramekins
- A baking sheet
- A kitchen torch
Step-by-Step Instructions:
1. Preheat oven to 300°F.
2. In a medium bowl, whisk together egg yolks and granulated sugar until light and fluffy.
3. In a small saucepan, heat cream over medium heat until just simmering.
4. Slowly add the hot cream to the egg mixture, whisking constantly.
5. Add the vanilla extract and stir until combined.
6. Divide the custard evenly among the ramekins.
7. Place the ramekins on the baking sheet and bake for 30 minutes, or until the custards are set but still jiggly in the center.
8. Remove from oven and let cool for 10 minutes.
9. Sprinkle the tops of the custards with turbinado sugar.
10. Using a kitchen torch, caramelize the sugar until golden brown.
11. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 300°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 437
Fat: 27g
Carbohydrates: 41g
Protein: 5g
Substitutions for Ingredients
- Granulated sugar: You can substitute with coconut sugar or maple syrup.
- Heavy cream: You can substitute with coconut cream or almond milk.
- Turbinado sugar: You can substitute with brown sugar or demerara sugar.
Variations:
- You can add different flavors to the custard such as orange zest, cinnamon, or nutmeg.
- You can also top the custard with fresh fruit or chocolate shavings.
Tips and Tricks:
- Make sure to whisk the egg yolks and sugar together until light and fluffy.
- When adding the hot cream to the egg mixture, do it slowly and whisk constantly to prevent the eggs from curdling.
- When caramelizing the sugar, move the torch in a circular motion to ensure even browning.
Storage Instructions:
Napoleon's Hat Crème Brûlée can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Napoleon's Hat Crème Brûlée can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
Napoleon's Hat Crème Brûlée can be served in the ramekins or unmolded onto a plate.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Red wine
- Port
- Espresso
Suggested Side Dishes:
- Fresh fruit
- Chocolate truffles
- Shortbread cookies
Troubleshooting Advice:
- If the custard is not setting, bake for an additional 5 minutes.
- If the custard is too jiggly, bake for an additional 10 minutes.
- If the sugar is not caramelizing, increase the heat of the torch.
Food Safety Advice:
- Use pasteurized eggs to prevent the risk of salmonella.
- Refrigerate the custard immediately after baking.
- Do not leave the custard out at room temperature for more than 2 hours.
Food History:
Napoleon's Hat Crème Brûlée is a classic French dessert that is believed to have been created in the late 18th century. It is said to have been named after Napoleon Bonaparte due to its resemblance to his iconic hat.
Flavor Profiles:
Napoleon's Hat Crème Brûlée has a rich and creamy custard base with a hint of vanilla and a crunchy, caramelized sugar topping.
Serving Suggestions:
Napoleon's Hat Crème Brûlée can be served as a dessert after a meal or as a decadent snack.
Related Categories
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Region: French
Taste: Creamy, Sweet, Caramelized, Vanilla, Rich