Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 egg yolks
- 1 ripe papaya, peeled and seeded
- 1/4 cup brown sugar
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium saucepan, heat the heavy cream, granulated sugar, and vanilla extract over medium heat until it comes to a simmer.
3. In a separate bowl, whisk the egg yolks until they are smooth.
4. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
5. Puree the papaya in a blender until smooth.
6. Add the papaya puree to the cream mixture and whisk until well combined.
7. Pour the mixture into 6 ramekins and place them in a baking dish.
8. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
9. Bake for 30-35 minutes or until the custard is set but still jiggles slightly in the center.
10. Remove the ramekins from the water bath and let them cool to room temperature.
11. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
12. When ready to serve, sprinkle each ramekin with brown sugar.
13. Using a kitchen torch, melt the sugar until it forms a crispy, caramelized crust.
14. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 404
Fat per serving: 29g
Carbohydrates per serving: 33g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Brown sugar can be substituted with white sugar or coconut sugar.
Variations:
- Add a pinch of cinnamon or nutmeg to the cream mixture for extra flavor.
- Top the brulee with fresh berries or chopped nuts before serving.
- Use mango or pineapple instead of papaya for a tropical twist.
Tips and tricks:
- Be careful not to overcook the custard, as it can become rubbery.
- Make sure to let the custard cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- If you don't have a kitchen torch, you can broil the brulee in the oven for a few minutes until the sugar melts and caramelizes.
Storage instructions:
Store leftover brulee in the refrigerator for up to 3 days.
Reheating instructions:
Reheating is not recommended, as the caramelized sugar will melt and lose its crispiness.
Presentation ideas:
Serve the brulee in the ramekins or transfer them to small dessert plates. Garnish with fresh fruit or mint leaves.
Garnishes:
Fresh fruit, chopped nuts, mint leaves.
Pairings:
Pair with a glass of sparkling wine or a fruity cocktail.
Suggested side dishes:
Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the custard is too runny, it may not have cooked long enough. Bake for an additional 5-10 minutes until set.
- If the custard is curdled or lumpy, it may have been overcooked or the egg yolks may not have been whisked enough. Strain the mixture through a fine-mesh sieve before pouring into the ramekins.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store leftover brulee in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Creme brulee is a classic French dessert that dates back to the 17th century. The name "creme brulee" means "burnt cream" in French, referring to the caramelized sugar crust on top.
Flavor profiles:
Creamy, sweet, fruity, caramelized.
Serving suggestions:
Serve as a dessert after a fancy dinner party or as a special treat for a romantic date night.
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Taste: Sweet, Creamy, Fruity, Caramelized