Citrus Creme Recipes

CITRUS SAUCE

Steps:

• In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
• Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

TOASTED POUND CAKE WITH CITRUS CREAM

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
• For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
• To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.

THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)

Steps:

• Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.

LEMON CREAM

Steps:

• Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
• Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
• Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

LEMON CREAM SAUCE

Steps:

• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

CITRUS CREAM

Steps:

• Shake all the ingredients with ice and strain into a London dock glass.

CITRUS CRèME FRAîCHE WITH TARRAGON

Steps:

• Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.

CITRUS CREME BRULéE NAPOLEON

Steps:

• Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
• Combine the 1 egg and 1 egg yolk to create a egg wash.
• Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
• Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
• Remove the zest from the orange; split and scrape the vanilla bean.
• In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
• In a bowl combine the sugar and 5 egg yolks together.
• Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
• Cook the creme until nape` (it coats the back of a wooden spoon).
• Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
• Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
• To assemble: Place the bottom half of a puff 'sandwich' on a plate.
• Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
• On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
• Place the top of the puff pastry on and dust with powdered sugar.

CITRUS CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.
• Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.
• Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.
• Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.
• Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.

FLORIDIAN CITRUS CREME CARAMEL RECIPE - (4.4/5)

Steps:

• CARAMEL: 1. Mix together sugar, water, and lemon juice in a heavy-bottomed saucepan over low heat, stirring to dissolve sugar. Brush sides of pot with a little water to prevent the sugar from crystallizing on sides. 2. Cover and cook on low heat until syrup turns golden brown. Remove from heat, and divide hot caramel among 8 ramekins. Set aside and let cool for at least 2 minutes. VANILLA CREAM: 1. Preheat oven to 325F. 2. Stir together egg yolks and egg with half of sugar in a large mixing bowl; set aside. 3. Stir together vanilla, cream, milk, salt, and remaining sugar in a medium saucepan over medium heat; bring to just below a boil and remove from heat. 4. Gently whisk 2 TBS of hot milk mixture into egg mixture. Slowly whisk in remaining hot milk mixture 1/3 at a time. 5. Place the 8 ramekins (with caramel) in a baking dish, and pour 4 ounces of vanilla cream into each ramekin. Carefully pour boiling water into the baking dish until water is 2/3 of the way up the sides of the ramekins. Cover with aluminum foil pierced in several places to vent. 6. Bake 35 minutes, or until custard is set. Remove from oven, and use tongs to remove ramekins from hot water. Let stand at room temperature for 20 minutes, then refrigerate until ready to serve. 7. To serve, dip ramekin in very hot water for 15-20 seconds, and run a sharp knife around sides. Invert custard onto serving plate. Pour 1/2 cup Citrus Compote over each custard. CITRUS COMPOTE: 1. Bring honey, water, vanilla, salt, and lemon juice to a boil in a medium saucepan over medium heat. Remove from heat and cool slightly. 2. Place fruit in bowl, and pour syrup over fruit. Stir to combine. Refrigerate until ready to serve. Makes 8 servings. Each serving = 22 Weight Watchers points.