Caramel Sauce With Grand Marnier Flan Style Recipe 39

GRAND MARNIER CRèME CARAMEL

Steps:

• To make the nougatines: Spray 2 sheets of parchment paper lightly with vegetable oil. Heat a medium saute pan over medium heat until hot. Add the amaranth, about 2 tablespoons at a time, and heat until the grains pop like popcorn. Set aside. Continue until all the amaranth is popped. Melt the butter in a heavy saucepan over medium-high heat stir in the sugar and lemon juice. Heat until the sugar melts and turns an amber color. Remove from heat and fold in the popped amaranth. Spread the mixture over one of the oiled parchment sheets and top with the second sheet, oil-side toward the mixture. Roll out into a thin circle or rectangle. Remove the top sheet and cut the nougatine into 1/2-inch-by-8-inch strips. Wrap around the outside of ring molds and let cool. The nougatines may be made ahead and stored in a cool, dry place. To make the candied orange slices and sugar sticks: Drain the orange slices and spread on a dish; freeze. Wet a small heavy saucepan and dump out the water. Put the sugar in a the pan and add the corn syrup. Bring to a boil over medium-high heat. Do not stir; wash away any crystals which form on the sides of the pan with a damp brush. Cook until the mixture just begins to turn amber in color; remove from heat immediately. Lightly spray a fork with vegetable oil. Spray a parchment-lined baking sheet or piece of marble with the oil. Quickly dip the frozen orange slices in the sugar mixture, shaking off the excess, then slide off the fork onto the prepared pan or marble. When all the orange slices are coated, put the sugar back over medium heat to warm it again. Spray the back of a sheet pan or another piece of marble. Make two large double paper cone piping bags; snip the tip for a very small opening. Put half the hot sugar in one bag and pipe the sugar into 8-inch lines on the prepared sheet or marble. Repeat with the other bag and remaining sugar (using two bags helps keep the sugar warm for piping; a single large bag might congeal before you finish). To make the crème caramel: Bring the milk to a boil over medium-high heat and remove from heat. Add the zest and let steep for 10 minutes. Strain the mixture and let it cool slightly. Stir in the sugar and salt. In a medium bowl, whisk the eggs and yolks enough to break them up. Whisk in a large spoonful of the hot milk mixture to temper the eggs, then slowly pour the egg mixture into the milk mixture, whisking to blend as you pour. Strain the mixture. Whisk in the orange juice and Grand Marnier. Preheat the oven to 300 F. Place six 6-ounce ramekins on a piece of parchment paper placed in a baking pan at least as deep as the ramekins. Wet a small heavy saucepan and dump out the water. Put the sugar in a the pan over medium-high heat and heat until the sugar melts and begins to turn amber, 320 F on a candy thermometer. Do not stir while the sugar is melting and caramelizing; brush away any crystals which form on the sides of the pan with a damp brush. Remove from heat and gently whisk in the hot water; guard against spatters. Pour a thin layer of sugar into each ramekin and allow to cool and set; reserve any excess sugar and keep warm for the sauce. Fill each ramekin to the top with the custard mixture. Fill the baking pan three-fourths of the way up the sides of the ramekins with hot water and cover the pan with foil, sealing around the edges. Bake until set, rotating the pan halfway through cooking, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature, then cover the ramekins individually with plastic wrap and refrigerate. To make the basil and Grand Marnier sauce: Roughly chop the basil. Put enough corn syrup in a blender to cover the blade. Add the basil and puree until very smooth; the mixture will become warm. Strain through a fine-meshed sieve and cool in a bowl placed in a larger bowl of ice. Put in a squeeze bottle. Gently whisk the crème anglaise and Grand Marnier together and put in a squeeze bottle. To serve: Warm the bottoms of the ramekins in a shallow dish of warm water. Run a sharp small knife around the side of a ramekin. Invert a serving plate over the top of the ramekin, hold in place, and flip; remove the ramekin. Repeat with all the ramekins. Blot excess liquid off the crème caramels. Garnish the plates with small dots of basil sauce and Grand Marnier sauce. Sprinkle with basil bits. Stand an amaranth nougatine on top of each and anchor with a candied orange slice. Stand a few sugar sticks in the crème caramels and lay a few others across the tops of the caramels.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

CARAMEL SAUCE

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

GRAND MARNIER SAUCE

Steps:

• Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
• In a medium saucepan, heat milk and cream until bubbly around the edges.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

GRAND MARNIER CUSTARD SAUCE

Steps:

• In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.
• In saucepan, heat milk with cream until bubbles form around edge of pan.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

PANNA COTTA WITH GRAND MARNIER CARAMEL SAUCE & BRULEED FIGS RECIPE - (4.5/5)

Steps:

• Fill a large bowl with ice and water, and set aside. Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes. Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup. Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract; add Grand Marnier, if desired. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes. For the caramel sauce (note: this sauce doesn't have heavy cream of butter, because this is more of a thin flan style caramel sauce: Note: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go - the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water. In a heavy skillet, and place over medium-high heat, spread the sugar evenly. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. The sugar should turn to a dark amber--about 2 to 3 minutes. Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier) and bourbon. It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature. Bruleed figs: Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet. Find a safe place to use your torch. Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off. Turn on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to "glass" when you remove the torch. You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn, so transfer them carefully to serving plates, and drizzle on some excellent balsamic vinegar. Assembly: To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. Garnish with figs and caramel. Serve. You can keep panna cotta, covered in plastic wrap, in the refrigerator for up to three days. It should be eaten quite cold; remove it from the refrigerator just before serving. At times of the year when figs are out of season, drizzle the custard with chocolate sauce, or top it with fresh berries.