Text 11199, 112 rader
Skriven 2014-03-22 05:44:00 av Dave Drum (74592.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Razzle Dazzle #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Custard Brulee
 Categories: Desserts, Fruits, Dairy
      Yield: 4 servings
 
    1/4 c  Sugar
      2 ts Cornstarch
      1 c  Milk
      1 lg Beaten egg
      2 tb Dairy sour cream
    1/2 ts Vanilla
      3 c  Fresh raspberries,
           - blackberries, blueberries,
           - or halved strawberries
 
  For custard, in a small saucepan thoroughly combine 2
  tablespoons of the sugar and the cornstarch; add the milk
  and egg. Cook and stir with a wooden spoon over medium
  heat just until the mixture begins to bubble. (Do not
  overcook.) Immediately pour the custard into a small bowl;
  let mixture cool about 5 minutes.
  
  Whisk sour cream into custard; add vanilla. Cover and
  chill custard for up to 24 hours.
  
  To serve, divide berries evenly among four goblets or
  dessert dishes. Spoon chilled custard over berries. (If
  necessary, thin custard with a little milk before spooning
  over berries.) Set aside.
  
  For topping, in a heavy small skillet or saucepan heat
  remaining 2 tablespoons sugar over medium-high heat until
  sugar begins to melt shaking skillet occasionally to heat
  evenly (do not stir). Reduce heat to low; cook sugar until
  melted and golden, stirring as necessary with a wooden
  spoon. Quickly drizzle caramelized sugar over each
  custard. Serve immediately.
  
  Makes 4 servings.
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 22 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Creme Brulee
 Categories: Desserts, Fruits, Dairy
      Yield: 7 servings
 
      2 c  Whipping cream
      1    Vanilla bean; split
           - lengthwise *
      5 lg Egg yolks; lightly beaten
    1/2 c  Sugar
    3/4 c  Fresh raspberries
           +=OR=+
    3/4 c  Sliced small fresh
           - strawberries
           Fresh raspberries or
           - strawberries (opt)
 
  Preheat oven to 325øF/163øC.
  
  In a small heavy saucepan combine cream and vanilla bean.
  Cook over medium-low heat about 15 minutes or just until
  mixture starts to simmer, stirring frequently (do not
  boil). Remove from heat. Cover and let stand for 15
  minutes to infuse cream with vanilla flavor. Remove
  vanilla bean; discard or reserve for another use.
  
  Meanwhile, in a medium bowl combine egg yolks and sugar.
  Beat with a wire whisk just until mixture is thick and
  lemon colored. Gradually whisk warm cream into egg
  mixture.
  
  Place eight 4-ounce ramekins or six 6-ounce custard cups
  in a 13x9x2-inch baking pan. Divide the 3/4 cup berries
  among ramekins. Divide cream mixture evenly among
  ramekins. Place baking pan on an oven rack. Pour hot water
  into baking pan to reach halfway up sides of ramekins.
  
  Bake about 1 hour or until a knife inserted near centers
  comes out clean. Remove ramekins from water; cool on a
  wire rack. Cover and chill for 1 to 8 hours. If desired,
  garnish with additional berries.
  
  From the Test Kitchen: You may substitute 2 teaspoons
  vanilla extract for the vanilla bean. If using the vanilla
  extract, heat only the whipping cream just until warm; do
  not cook until simmering or let stand for 15 minutes. Add
  vanilla extract to warm cream.
  
  Makes: 6 to 8 servings
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 22 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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