Nyt Creme Brulee Pie Recipe Recipe For Shrimp

VANILLA CRèME BRûLéE

Steps:

• Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
• In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

CRèME BRûLéE PIE

Steps:

• Prepare the crust: In a food processor, blend the flour and 3/4 teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.
• Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.
• Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.
• Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.
• Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.
• While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.
• Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).
• When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it's hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.
• Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens. More delicate than custard pies, the filling will be loose and wobbly like crème brûlée.

CREME BRULEE

Steps:

• In a medium saucepan, scald the cream and milk with the vanilla bean. Remove from heat and let steep for 15 minutes. Remove vanilla bean and discard.
• Heat oven to 300 degrees. In a medium bowl, whisk together the sugar and egg yolks until light and fluffy. Strain cream and milk and add a little at a time to egg mixture, whisking until well blended.
• Pour mixture into four shallow baking dishes (1 cup capacity). Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of the baking dishes.
• Bake until mixture is just set in center (it should still wiggle when shaken), about 30 to 35 minutes. Remove dishes from roasting pan and let cool completely. Refrigerate 2 to 24 hours.
• Set out baking dishes 20 minutes before serving. Sprinkle raw sugar in a thin even layer over the dishes, covering the cream completely. Light blow-torch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish. If sugar begins to burn, remove torch flame and blow on the sugar. Serve immediately.

CREME BRULEE

Steps:

• In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes. Remove vanilla bean.
• In large bowl, combine egg yolks and granulated sugar. Pour in hot cream and stir mixture gently to combine. Strain custard into a pitcher and skim off any bubbles.
• Preheat oven to 300 degrees.
• Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan. Pour custard into ramekins, filling to the rim. Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil and bake 1 hour and 15 minutes. Remove ramekins from water bath and cool. Cover each and refrigerate for at least 3 hours, or as long as 2 days.
• When ready to serve, preheat broiler. Uncover ramekins and place them on baking sheet. Top each with a thin layer of brown sugar. Use knife to spread sugar evenly across the custards. Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn. Serve immediately.

CREME BRULEE PIE

Steps:

• In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.

PERFECT CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
• Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
• Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
• Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
• Chill in refrigerator 2 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
• Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

STRAWBERRY CREME BRULEE PIE

Steps:

• Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights.
• Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool.
• Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes.
• Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.

CLASSIC CRèME BRûLéE

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.