Citrus Poppy Muffins With Candied Kumquats Recipe By Tasty

GINGERBREAD CRèME BRûLéE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
• Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
• Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
• Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
• Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
• Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
• Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
• Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
• Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
• Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
• Enjoy!

CITRUS POPPY MUFFINS WITH CANDIED KUMQUATS RECIPE BY TASTY

Steps:

• Make the candied kumquats: Prepare an ice bath in a medium bowl and set to the side with a medium fine-mesh strainer.
• Bring a small pot of water to a boil, then add the kumquats and blanch for 1 minute. Immediately pour through the fine-mesh strainer, then set the strainer with the kumquats in the ice bath to shock (this will help keep the bright orange color of the kumquats).
• In the same small pot, combine the sugar and water and cook over medium heat until the sugar dissolves, 2-3 minutes. Add the kumquats and reduce the heat to low. Simmer for 20-30 minutes, until the kumquats are soft and translucent. Use a small strainer or fork to remove the kumquats from the syrup and transfer to a wire rack to dry, making sure that none of the slices are touching. Let cool completely. Set the pot aside.
• Make the citrus poppy muffins: Preheat the oven to 375°F (190°C). Generously grease a standard or mini muffin tin with nonstick spray.
• Zest the kumquats, tangerines, and Meyer lemons into a small bowl. Set the citrus aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 cup sugar, the salt, and citrus zest on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Reduce the mixer speed to low speed and add the eggs and egg yolks, 1 at a time, mixing to incorporate between each addition.
• Turn the mixer off and add the flour, buttermilk, poppy seeds, vanilla, and baking powder. Mix on low speed until just barely combined; do not overmix.
• Use an ice cream scoop to scoop batter into the prepared muffin tin, filling each cavity half to three quarters of the way full.
• Bake the muffins until the edges are golden brown and a toothpick inserted into the center comes out clean, 12-15 minutes for regular muffins or 8-11 minutes for mini muffins.
• Meanwhile, add the remaining 5 tablespoons of sugar, the zested kumquats and tangerines, and juice of the zested Meyer lemons to a blender. Blend on low speed until the mixture is a chunky purée.
• Pour the purée into the same pot used to candy the kumquats. Bring to a simmer over low heat and cook for about 5 minutes, until the sugar is dissolved. Remove from the heat and let steep until ready to use.
• Once the muffins are done, remove from the oven. Set a wire rack over a baking sheet and place this upside down on top of the muffins. Carefully flip the upside down to turn the muffins out of the pan while still hot, then quickly flip them right-side-up on the rack. Strain the citrus purée to remove the solids, then use a pastry brush to brush a thick layer of the purée on top of each muffin while they are still warm. Before the glaze dries, decorate the tops of the muffins with the candied kumquats.
• The muffins are best the day they are made, but any leftovers will keep tightly wrapped at room temperature for up to 2 days.
• Enjoy!