White Pepper Crème Brûlée With Fig And Prune Compote Recipes

WHITE PEPPER CRèME BRûLéE WITH FIG AND PRUNE COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes. Cool compote slightly. Transfer to small bowl. (Compote can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 325°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream, half and half, and pepper in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat. Cover; set aside 10 minutes to steep. Discard vanilla bean. Whisk egg yolks and 1/2 cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture.
• Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake custards until set in center, about 35 minutes. Remove custards from water; refrigerate uncovered until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Sprinkle 1 1/2 teaspoons raw sugar crystals over top of each custard. Place custards on small baking sheet and broil until sugar melts and browns, rotating sheet for even browning, about 3 minutes. Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 3 hours.
• Serve custards with compote.

WHITE CHOCOLATE CRèME BRûLéE

Steps:

• Heat the cream, chocolate and vanilla pod in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, scraping the pod seeds into the cream. If using the vanilla extract, add straight away. Heat oven to 160C/fan 140C/gas 3.
• Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
• To serve, sprinkle some sugar on top of the brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.

IRISH CREME BRULEE WITH FRUIT COMPOTE

Steps:

• To make the Custard:.
• Preheat the oven to 375°F
• Butter six 6-ounce ramekins.
• Place the oats into a shallow ovenproof dish and toast in the oven until they start to brown and smell nutty; about 10 minutes. Remove from oven and pour on the whiskey, which will evaporate from the heat of the pan.
• Reduce heat to 325°F
• In a small bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Add the cream and oats and stir to blend. Spoon the mixture into the prepared ramekins.
• Set the ramekins in a large baking pan and add hot water to come halfway up the sides of the ramekins.
• Bake until the custard is set, about 45 minutes.
• Remove from the oven and let cool in the baking pan for 15 minutes.
• Remove the ramekins from the baking pan, cover with plastic wrap, and refrigerate until serving time.
• To make the compote:.
• In a small saucepan, combine the water and sugar and bring to a boil over medium heat. Boil for 2 minutes, reduce heat, add the rhubarb, and cook until tender, about 10 minutes.
• To serve:.
• Preheat the broiler.
• Dust each custard with 1 tablespoon confectioners' sugar and place under the broiler until caramelized (or if you are lucky enough to have a little torch, you can do it with that).
• Serve with a spoonful of rhubarb compote on the side.
• Note:.
• If rhubarb is not available, use the method above to stew your favorite seasonal fruit, or use sliced fresh fruit.