Parfait A La Vanille Vanilla Parfait Recipes The New York Times

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.

BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT

Steps:

• For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
• Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
• Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

VANILLA PARFAIT (PARFAIT A LA VANILLE)

Steps:

• Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
• Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
• Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
• Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
• Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
• Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
• Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.

VANILLA PARFAIT

Steps:

• Whip cream until soft peak, set aside and chill.
• Whisk eggyolk and sugar in a bowl. Set aside.
• In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
• Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
• Strain into another bowl, place over ice bath and stir.
• Once mixture is cooled, fold in the whipped cream, vanilla.
• Place in containers and freeze.
• NOTE: i added chopped nougatine to flavor it a bit during the folding.

CHOCOLATE AND VANILLA PARFAITS WITH CHERRY SAUCE

Steps:

• Make cherry sauce:
• Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
• Make chocolate parfait:
• Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
• Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
• Make vanilla parfait:
• Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
• Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
• Spoon cherry sauce atop parfaits.