Crème Brûlée Napoleon With Bourbon Crème Anglaise Recipes

BOURBON CREME ANGLAISE

Steps:

• Prepare an ice-water bath; set aside.
• Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
• Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
• Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.

CLASSIC CRèME BRûLéE

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

BOURBON CREME ANGLAISE

Steps:

• Make an ice bath by filling a large bowl halfway with ice cubes and water.
• In a saucepan, bring the milk almost to a boil over medium heat. In a second saucepan, blend together the egg yolks, sugar, and salt with a wooden spoon until thick and light (be careful not to make the mixture foamy). Mix in half the hot milk, then transfer the mixture to the other saucepan with the remaining milk and blend. Add the bourbon.
• Decrease the heat to low and simmer gently, stirring constantly with a wooden spoon. Continue stirring the custard until thick enough to coat the back of the spoon and the mixture reaches 180°F on an instant-read thermometer. Remove from the heat.
• Set a sieve over a large, clean bowl and pass the custard through the sieve.
• Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Store the custard in the refrigerator for up to 24 hours.

BOURBON VANILLA CRèME BRûLéE

Steps:

• Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
• Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
• Pour egg yolk-cream mixture into the remaining cream in the double boiler.
• Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
• Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
• Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
• Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
• Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

CITRUS CREME BRULéE NAPOLEON

Steps:

• Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
• Combine the 1 egg and 1 egg yolk to create a egg wash.
• Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
• Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
• Remove the zest from the orange; split and scrape the vanilla bean.
• In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
• In a bowl combine the sugar and 5 egg yolks together.
• Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
• Cook the creme until nape` (it coats the back of a wooden spoon).
• Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
• Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
• To assemble: Place the bottom half of a puff 'sandwich' on a plate.
• Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
• On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
• Place the top of the puff pastry on and dust with powdered sugar.

CRèME BRûLéE NAPOLEON WITH BOURBON CRèME ANGLAISE RECIPE

Steps:

• Serving: 6 To make the custard: Preheat the oven to 325 F. In the metal bowl of an electric mixer fitted with a balloon whip, combine the egg yolks and sugar and beat lightly. Add the cream and scrape the seeds from the vanilla bean into the eggs with the tip of a knife. Continue to beat until thickened. Pour the mixture through a fine mesh strainer into a shallow pan that has been filled with plastic wrap. Place the pan containing the custard into a larger pan. Fill the bottom pan halfway with water, being careful not to wet the custard, and set in the preheated oven to bake for 25 to 30 minutes or until the custard is set and firm to the touch. (A cake tester inserted into the center should come out clean without any milky residue.) Remove from the oven and refrigerate until cool. Place in the freezer for 20 minutes. Preheat the broiler or ready a blowtorch. Invert the custard onto the back of a sheet pan, and cut into 2- inch squares. Sprinkle the squares liberally with sugar and brown under the broiler or with a blowtorch. To prepare the phyllo pastry: Preheat the oven to 350 F. Line an inverted baking sheet with parchment paper or aluminum foil. Place 1 sheet of phyllo dough on the baking sheet. (Keep the remaining dough covered with a towel to keep it moist.) Lightly brush the phyllo sheet with melted butter, sprinkle with the confectioners' sugar, and top with another sheet of phyllo. Brush again with the melted butter and sprinkle with more sugar. Place a second sheet pan on top and weight it down with a cast- iron skillet or any heavy ovenproof object. Bake in the preheated oven until golden brown. To make the bourbon crème anglaise: In a medium heavy saucepan whisk the egg yolks over the low heat until they are pale in color. Whisk in sugar, 1 tablespoon at a time, then continue to whisk until the mixture reaches the consistency of cake batter. Whisk in the milk and vanilla bean, if using, then stir continuously with a wooden spoon until the custard coats the spoon and a line drawn down the back of the spoon remains visible. Remove the pan from the heat and stir in the bourbon, and remove the vanilla pods. If the custard is to be chilled, press a sheet of plastic wrap directly onto the surface to prevent a skin from forming, or dot the top with bits of optional butter. Chill the custard for up to 2 days. To assemble the napoleon: In the center of each serving plate place a square of crème brûlée (custard) and top with a phyllo square. Repeat the procedure until the napoleons are stacked 4 layers high. Ladle the crème anglaise around the napoleons and garnish with fresh berries and mint sprigs