Chai Spiced Crème Caramels With Raspberries And Pistachio Phyllo Crisps Recipes

CHAI-SPICED CRèME CARAMELS WITH RASPBERRIES AND PISTACHIO PHYLLO CRISPS

Steps:

• Preheat oven to 350°F.
• Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.
• Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
• Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.
• Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
• Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.

CHAI ICE CREAM IN CARAMEL CUPS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
• Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
• Scoop ice cream into cups and garnish with almonds.

CARAMEL APPLES IN PHYLLO

Steps:

• Melt 6 tablespoons butter in heavy large skillet over medium heat.
• Add sugar and water and bring to a boil.
• Reduce heat and simmer, stirring constantly, until sugar dissolves.
• Add apples and cook until tender, turning often, 20 to 30 minutes.
• Remove apples, allowing excess syrup to drip back into pan; transfer to rack to cool.
• Reserve syrup in skillet.
• Preheat oven to 350 degrees.
• Place 1 phyllo sheet on surface (keep remainder covered to prevent drying) and brush with melted butter; fold in half crosswise and brush with butter.
• Arrange one apple half cut side down at one short side.
• Fold long sides over apple, then roll up, enclosing apple.
• Arrange seam side down on baking sheet.
• Repeat with remaining apples.
• Brush phyllo with remaining melted butter; bake until golden brown and crisp, about 15 minutes.
• Boil reserved syrup over medium-high heat until slightly thickened and amber in color.
• Spoon syrup over phyllo and sprinkle with cinnamon.
• Garnish with whiped cream and serve.

PISTACHIO CARAMELS

Steps:

• Line an 8" square pan with foil, extending foil over side of pan; heavily butter foil.
• In a 4 quart heavy saucepan, combine brown sugar, corn syrup, 1 cup warm whipping cream and salt.
• Stirring constantly, cook over medium heat until sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of saucepan.
• Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Cook, without stirring, 12- 15 minutes or until mixture reaches 232 degrees.
• Stirring gently, slowly add the other 1 cup warm whipping cream.
• Bring mixture to a boil.
• Cook 15 minutes longer, or until mixture reaches 248 degrees.
• Remove from heat, add pistachios and vanilla.
• Immediately pour into pan.
• Cool at room temperature for several hours.
• Lift caramel from pan, using ends of foil; discard foil.
• Cut into 1 inch squares.
• Store in a cool place.

SPICED CRèME CARAMEL

Steps:

• Place six 2/3-cup to 1-cup dariole molds or ramekins in a roasting pan or baking dish. Set oven temperature to 325, and place pan of molds in oven while it heats up; remove molds when oven is completely heated. Meanwhile, in a small saucepan, combine milk and star anise. Place over medium heat until nearly boiling, then remove from heat and set aside.
• In a small saucepan, combine 1/2 cup of the sugar with cinnamon and 2/3 cup water. Place over low heat and stir briefly, then leave until sugar is completely dissolved. Increase heat to medium high and, without stirring, bring to a vigorous boil. Allow syrup to foam and boil until brown and caramelized, 10 to 15 minutes; do not stir. (When sugar is caramelized, it will have a slight burned aroma. To check color of syrup, dip in a wooden spoon and allow syrup to drip off; caramelized syrup will be dark golden brown.)
• Pour equal amounts of syrup into each warm mold. Using tongs or oven mitts, quickly swirl caramel around to coat a little of sides as well as bottom. Fill a kettle or pan with about 2 quarts of water, and bring to a boil.
• In a small bowl, combine eggs with remaining tablespoon of sugar. Whisk until smooth. Pour milk and star anise into egg mixture, and whisk again. Pour mixture through a fine mesh strainer into a pitcher or bowl, then pour equal amounts into molds. Add enough boiling water into roasting pan to come about halfway up the outsides of molds. Place pan of molds in oven and bake just until set, about 40 minutes.
• Remove molds from water bath and allow to cool. Cover with plastic wrap and refrigerate until chilled, preferably overnight. Allow to sit at room temperature for at least one hour before serving. To release créme caramels from molds, immerse bottoms of molds in hot water and shake gently, then invert over individual serving plates. Arrange equal portions of berries around each créme caramel, and serve.