Crème Brulee (non cook method)

Adapted from “Elegant and Easy Creme Brulee”

If cooking a custard intimidates you, or the Julia Child recipe I’ve provided seems a bit too exhaustive for a simple custard, try this very simple and tasty cr&egraveme brulee –it won’t disappoint.

Six servings

• 8 egg yolks
• 1/3 cup granulated white sugar
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated white sugar
• Preheat oven to 300 degrees

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among six ramekins or custard cups. Place in a water bath (see instructions below) and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least two hours or up to two days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler under the broiler until sugar melts. Chill custards for a few minutes before serving.

Water bath - place a paper towel on the bottom of the water-bath pan this will prevent ramekins from sliding. Place the custard filled ramekins in the pan, and place on the center rack of the oven. Carefully fill the pan with warm water, until the level reached halfway up the sides of the ramekins.

Crème Brulee

Adapted from “Julia and Jacques at Home”

This is my favorite Crème Brulee recipe for two reasons - the orange zest adds depth to the custard flavor and because it’s a Julia Child recipe it has to be good!

• 8 four ounce ramekin
• 3 cups heavy cream
• 1 vanilla bean, or 2 teaspoons vanilla extract
• Grated zest of a large orange
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup light-brown sugar or more if needed

Preheat the oven to 350 degrees.

Pour the cream into a 6-cup saucepan, stir in the vanilla bean or vanilla extract and the orange zest, and bring to a simmer. Remove from heat, cover the pan, and let steep for 5 minutes.

Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow, and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.

Remove the vanilla bean from the hot cream (save it you can use it again). So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating - you do not want to form bubbles). Adding it in a slow stream, stir in the rest of the cream. Set the sieve over the quart measure and strain the custard mixture through it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard.

Arrange the ramekins in a baking pan and pour or ladle 1/2 cup of custard into each, leaving 1/4 inch at the top for the glaze. Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.

Bake the custards for 30 - 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch. Carefully remove the baking pan from the oven, and lift the ramekins from the hot water. Let them cool briefly, and then chill thoroughly in the refrigerator, at least four hours. Either serve them as is or glaze.
Loosen the brown sugar if packed and break up any lumps with your fingers. Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.
Set the ramekins on a heatproof tray. Turn on the broiler and place the ramekins underneath, so the surface is about 5 inches below the heat. Leave the door open so you can watch as the sugar melts and starts to caramelize. Turn the ramekins if one side gets too brown, so that the glaze is consistent all around. Remove the custards as soon as the sugar has turned to a smooth sheet of brown glaze. Chill them briefly before serving.

Sabayon

Adapted from “Julia and Jacques Cooking at Home”

Sabayon or Zabaglione as it’s known in Italy, is a dessert custard that combines egg yolk and sugar with a fortified wine or spirit. Sabayon is unique from other custards in that you whip air into it to add lift. This is a very easy custard to assemble, but if you don’t use a balloon whisk very often, prepare for a little workout.

6 -8 servings

• 6 egg yolks
• 1 cup sweet Marsala wine, port, sherry, or Madeira
• 1/3 cup or more sugar
• lemon juice (optional)
• Fresh fruit such as strawberries, blueberries or raspberries for topping

Whisk eggs, Marsala, and sugar in the bowl of a double boiler. With a small amount of water simmering in the boiler, place the mixing bowl on top and whisk the sauce constantly until it nearly triples in volume, about 5 minutes. Taste the mixture and add a few drops of lemon juice or sugar, if you like. Spoon into dessert bowls or glasses and either serve warm or refrigerate for later. Top each glass with a modest portion of fruit.

The key to getting the best texture and air volume in your custard is to monitor its temperature so that it reaches near 180 degrees. Don’t let it get hotter or you run the risk of cooking the yolks. Better cooks can judge the temperature by touch, but I use my trusty cooking thermometer.

Don’t feel you need to stick with using Marsala. My best sabayon was made from a 50/50 mixture of dry white French vermouth and dark rum.