Fruitcustardbruleeultralight Recipes

TROPICAL FRUIT BRULEE

Steps:

• Wrap the ginger in a layer of cheesecloth, gather, and tie into a little bag. Squeeze the ginger juice into a small dish (you will have about 1 1/2 teaspoons of juice). In a medium bowl and using a whisk, whip the heavy cream until medium peaks form, then add the ginger juice. Refrigerate until ready to use.
• Rub together the vanilla bean seeds with 4 tablespoons sugar. Toss together the pineapple, mangoes, bananas, kiwi, gooseberries mint leaves, and vanilla sugar. Divide the fruit among 4 creme brulee dishes and gently press the fruit down. Sprinkle 1 tablespoon sugar atop each dish and caramelize the sugar with a blowtorch; repeat the caramelization process with the remaining sugar. Spoon 1 tablespoon pomegranate juice around the fruit and serve immediately with the whipped cream and sables Bretons on the side.

GRAPEFRUIT "BRULEE"

Steps:

• Cover a baking sheet with foil and arrange the four grapefruit halves in a single layer on top. Use a paring knife to cut in between the sections of each half, then trace around the edge. This will make the grapefruit pieces easy to remove and eat once the sugar is on top.
• In a medium stainless steel pan, combine the sugar with 1/4 cup water, then swirl over medium heat to blend. Heat until it forms a clear syrup, 3 to 5 minutes. (Do not stir with any utensils.) When the sugar and the water have melted together completely, raise the heat gently and watch as the caramel darkens slightly to amber, 2 to 3 minutes more.
• Pour the hot caramel over the tops of all the grapefruits halves and let cool, 3 to 5 minutes. The sugar should form a hard shell on top.

FRUIT LOOP TREATS

Steps:

• Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5-7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that's ok!
• Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don't press too hard or you'll break the loops!). Cover treats loosely with plastic and let sit until cool, about 2 hours.
• Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares.
• Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.

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.

CLASSIC CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare some boiling water.
• Combine cream and 5 teaspoons sugar in a saucepan over medium heat. Cook, stirring occasionally, until small bubbles appear around the edges of the pan, 5 to 6 minutes. Remove from the heat and set aside.
• Beat egg yolks and vanilla in a bowl until smooth and light. Pour hot cream mixture into the egg yolks, a little at a time, and beat continuously until well blended. Strain the mixture through a fine sieve into a bowl. Divide evenly among four 3-ounce ramekins.
• Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Pour boiling water into the baking pan until halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil.
• Bake until custard is just set and jiggles when gently shaken, about 25 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for 2 to 3 hours, or overnight.
• Sprinkle remaining sugar evenly over top of the cooled custards. With a kitchen torch, move the flame continuously in a circular motion over the surface of each ramekin, until the sugar melts and becomes golden brown and bubbly. Serve immediately.

LIGHTER CRèME BRûLéE

Steps:

• Stir 2 tbsp of the sugar, the custard powder and cornflour in a medium bowl with 2 tbsp of the milk to make a smooth paste. Beat in the egg yolks with a fork until well combined. Pour the remaining milk into a pan, preferably non-stick, then pour in the cream. Slit the vanilla pod lengthways and scrape the seeds into the milk. Drop the pod into the pan and bring the creamy milk just to the boil - as soon as you see a few bubbles rising to the surface, remove from the heat.
• Slowly pour and stir the hot milk into the cornflour mix, including the vanilla pod, making sure the yolks are well blended in. Transfer to a clean pan. Cook over a low heat, stirring continuously with a wooden spoon, for about 15-20 mins until the mixture is very thick - when you drag the spoon across the bottom of the pan, it should leave a clean line. It should be much thicker after about 10 mins, but keep stirring until the mixture has thickened sufficiently to look like softly whipped cream or mayonnaise. Keep adjusting the heat so that the mixture does not come to the boil or overheat, as it may curdle and become lumpy. If this happens, beat the mixture smooth with a wire whisk.
• Remove from the heat, transfer to a bowl and leave to cool for 15-20 mins, stirring occasionally to prevent a skin from forming. Remove the vanilla pod. Stir in the crème fraîche and divide the mixture between 4 small ramekins (about 125-150ml capacity each). Spread the mixtures level, then chill, uncovered, overnight. By not covering them, a thin skin can form on top of the brûlées, which will help support the caramel layer.
• Before serving, spoon the remaining sugar over the top of each brûlée (allow 1½ tsp per ramekin) and smooth over with the back of the spoon. To caramelise, use a blowtorch. Hold the flame just above the sugar and keep it moving until evenly caramelised (don't take too long or you will heat up the custard too much). If the custard looks as though it has softened slightly, put the ramekins in the fridge for 5-10 mins to firm it up again. Serve while the caramel is still brittle.

COOL FRUIT DELIGHT

Steps:

• Combine graham cracker crumbs, sugar and melted butter until crumbly.
• Press into the bottom of a 9 inch springform pan.
• Combine marshmallows, fruit cocktail and sour cream and pour over graham cracker crust.
• Chill until set.