Tamarillo Brulee With Whipped Creme Fraiche Recipes

TAMARILLO BRULEE WITH WHIPPED CREME FRAICHE

Steps:

• Set oven to broil, and adjust rack to four inches below broiler element.
• Combine creme fraiche, confectioners sugar, and ginger in bowl of an electric mixer; whisk until thick and fluffy. Set aside.
• Slice tamarillos in half lengthwise; arrange, cut side up, on baking tray. Sprinkle granulated sugar over tamarillos, creating even coating. Broil until sugar bubbles and starts to caramelize, about 5 minutes. Serve immediately with dollop of whipped creme fraiche.

CHEF JOHN'S CREME FRAICHE

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

CREME FRAICHE

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

CHERRY CORDIAL CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Stir in vanilla., Place eight 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Place a cherry in each ramekin. Pour egg mixture over cherries. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 50-60 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix brown sugar and remaining sugar. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar mixture. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar mixture. Broil 3-4 in. from heat 1-2 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour.

THANKSGIVING RECIPE: WHIPPED CAULIFLOWER WITH CRèME FRAîCHE

Steps:

• Combine cauliflower florets, chicken stock, and garlic cloves in a large microwave-safe bowl, cover with a microwave-safe lid or plate, and microwave on HIGH until the cauliflower is very tender, 10 to 12 minutes. (Alternatively, place cauliflower florets and garlic in a steamer basket over boiling chicken stock; cover and steam until very tender, about 15 minutes.)
• Use a slotted spoon to transfer the cauliflower and garlic cloves to the bowl of a blender or food processor. Add the Parmesan, salt, and black pepper to the cauliflower and blend on HIGH until the mixture is velvety and smooth, about 1 minute.
• Fold in the crème fraîche and season with additional salt and pepper to taste. Serve warm.

HOMEMADE CREME FRAICHE

Steps:

• In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

NICOLE'S YOGURT CREAM

Steps:

• In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream, yogurt, and sugar. Beat on medium-high speed until stiff.