Fruit Custard Brulee Ultra Light Recipes

THE UNBEARABLE LIGHTNESS OF BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Gently bring the cream to a boil in medium-size heavy saucepan over medium heat, stirring it often. In a medium bowl, whisk together the egg yolks and sugar, and then add the passion fruit puree to the egg mixture. Pour 1/2 of the boiling cream into the egg mixture to temper it. Remove the pan of cream from the heat. Then return the tempered egg mixture back to the cream, and whisk to combine. Return the pan to the heat, and continue to heat it until it reaches 180 degrees F on a candy thermometer. Strain custard through a sieve into a pitcher-like container that you can easily pour from.
• Place 4 ramekins on a sheet tray. Divide the custard evenly among the ramekins, and place in the oven. Fill the pan half-way up the sides of ramekins with hot water. Bake for 10 minutes, and then turn the pan around, and bake for 15 minutes more, or until set. Remove from the oven, and let cool to room temperature in a water bath. Chill for at least 2 hours. Generously sprinkle the tops of the crème brulee with sugar, and then caramelize with a kitchen torch. If you do not have a kitchen torch, then place ramekins under the broiler for 1 to 2 minutes until sugar caramelizes.

SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS

Steps:

• For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
• Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
• Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
• For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
• When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
• Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!

FRUIT CUSTARD BRULEE (ULTRA LIGHT)

Steps:

• For the custard: In a small saucepan thoroughly combine 2 tbsp of the sugar with 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 the sour cream into the custard. Add the vanilla. Cover and chill the custard for up to 24 hours.
• To serve: Divide berries evenly among four goblets or dessert dishes. Spoon chilled custard over the berries. (If necessary, thin the custard with a little milk before spooning over berries.) Set aside and prepare topping.
• Optional topping (I personally would not use): In a heavy small skillet or saucepan heat the remaining 2 tbsp sugar over medium high heat until sugar begins to melt, shaking the 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 custard and serve immediately. (Note: The problem I found with this topping, is that it hardens to something inedible over the custard and has to be broken off and not eaten. The dessert is very enjoyable without the topping. I've included it, as it was part of the original recipe, but if someone else can find out a way to do this topping that works, let me know).