Crème Brûlée created ecstatic reaction - Bemidji pioneer

my mind since last November when a middle school science teacher borrowed my kitchen torch to make pumpkin crème brulee with her students. I remember thinking at the time that if I ever had a science teacher who did that, well, who knows – I may have been a food scientist rather than a food writer.

Crème brulee’s reputation as a complicated dessert is misleading. I think it’s the French name, which literally means burnt cream, that ups its intimidation factor. The dessert is actually quite simple to make and never fails to make everyone go wild with desire.

Custard as smooth as silk, a concoction rich with eggs and cream, slightly sweet and flavored with exquisitely aromatic vanilla, is enough to make crème brulee irresistible. Add a glaze of deeply caramelized sugar that snaps when hit with the tip of a spoon, merging with the custard as it melts on the tongue and you wind up with a divine eating experience. The contrast of textures and flavors satisfies multiple taste desires.

It takes only five ingredients to produce Classic Crème Brulee. Keep in mind, though, that each ingredient must be of the finest quality, especially the vanilla. It must be pure vanilla. Despite the fact that vanilla is the second most expensive spice on earth next to saffron, a crème brulee is not the place to use imitation vanilla flavoring, as tempting as it is to save money.

Real vanilla comes from an orchid that is native to Mexico. Today, vanilla beans are grown in four main regions of the world, each producing vanilla beans with distinctive characteristics and attributes. Madagascar, an island off the east coast of Africa, is the largest producer of vanilla beans in the world and the ensuing vanilla is known as Madagascar Bourbon vanilla. The term Bourbon applies to beans from the Island of Madagascar and surrounding islands collectively referred to as the Bourbon Islands. There is no connection with bourbon whisky, alcoholic spirits produced in Kentucky in the United States. Madagascar Bourbon vanilla is considered to be the highest quality pure vanilla available, described as having a creamy, sweet, smooth and mellow flavor.

I like to use a vanilla bean, with its complex character, to infuse distinct flavor into the custard for crème brulee. Thousands of tiny seeds hide inside each vanilla bean, or pod, and look much like dark paste when they are scraped out. The aroma is intoxicating and the flavor they impart is incomparable as they float through the custard.

I never had a science teacher who made crème brulee in class, but I’m pretty sure there are chemical reactions that take place as the mixture of egg yolks, cream and sugar bake to velvety smooth custard. And sugar melting and caramelizing on each custard? Um, chemical reaction. Or, wait, would that be an endothermic reaction?

Oh, I’m so glad I don’t have to be a scientist to make perfect and incredibly alluring Classic Crème Brulee.

The most difficult part of the whole process is waiting for the custard to chill, which finally results in an ecstatic reaction.

Classic Crème Brulee
3 cups heavy whipping cream
1 vanilla bean
6 yolks from large eggs
Pinch of salt
1/2 cup granulated sugar
6 tablespoons superfine sugar for topping

Preheat oven to 300 degrees. Butter six 6-ounce ramekins. Place the ramekins in a baking pan at least 2 inches deep and large enough to hold all of them, such as a 9- x 13-inch cake pan.

Pour cream into a medium saucepan and begin warming over low heat. Add pinch of salt. Use a sharp paring knife to split vanilla bean in half by cutting through the length of it. Use the knife to scrape out the seeds. Add vanilla bean pod and the seeds to the heating cream. Bring just to a simmer and immediately remove from heat.

While cream is heating, whisk egg yolks and 1/2 cup sugar together until mixture is thick and lemon-colored, about 2 to 3 minutes. Use a ladle to gradually add hot cream to yolk mixture, whisking constantly until all of the hot liquid has been incorporated.

Strain hot custard through a fine-mesh sieve to remove vanilla bean pod and any bits of cooked egg that may have formed. The custard will still be liquidy.

Ladle custard into prepared ramekins, dividing evenly. Use a glass measuring cup to pour hot tap water into the pan until it gets 3/4 of the way up the sides of the ramekins. Very carefully slide the pan of ramekins into the oven on a rack positioned in the middle of the oven. Bake for 50 to 55 minutes. The custard will jiggle in the middle when removed from the oven. It will firm up as it cools. Remove ramekins from water bath and cool completely. Cover and refrigerate at least 3 to 4 hours, but preferably overnight.

Just before serving, sprinkle each custard with 1 tablespoon of superfine sugar. Gently shake each ramekin back and forth to spread the sugar evenly over the top. Place ramekins on a baking sheet and place under the broiler as close to heat as possible. Watch closely as sugar caramelizes. It will take just a minute or two. Remove from oven when the sugar turns golden brown. The glaze will harden almost immediately. Serves 6.

Tips from the cook

--Superfine sugar is sometimes sold as caster sugar. To make your own, whirl some granulated sugar in a blender or food processor.

--I like to use my kitchen torch to caramelize the sugar topping. I sprinkle each custard with 1 1/2 teaspoons of the superfine sugar and caramelize it with the torch. Then I sprinkle each one with another 1 1/2 teaspoons of sugar and repeat the torching. This creates a substantial sweet shield (without burning) that crackles each time a spoon dives into the creamy custard.

--Custards will keep in the refrigerator for 4 or 5 days. Just keep them tightly covered. Add the topping just before serving.

--One tablespoon of pure vanilla extract can be used instead of a vanilla bean. Vanilla extract must be added to the custard last, not heated with the cream as you would do when using a vanilla bean.

Tags: sue doeden, crème brulee, food, recipe

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How about recipes for just one? -MiamiHerald.com

Pork cutlet for one

You can, of course, multiply the ingredients to prepare more servings. You won't need to multiply the egg unless you make more than 4 servings.

1 (4-ounce) boneless pork cutlet pounded thin

1 egg white plus 1 tablespoon water

1 teaspoon dry mustard

Salt and pepper to taste

1 / 2 cup flour

1 / 2 cup dry bread crumbs

1 tablespoon olive oil

1 lime wedge

Place the pork between of two sheets of waxed paper and pound with a meat mallet (or a rolling pin, or even a hammer) until it is about 1/3-inch thin. Set aside.

In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season the pork cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate until ready to cook, covered by a piece of waxed paper or plastic wrap.

Heat the oil in a heavy frying pan over medium-high heat until hot. Add the cutlet, lower the heat slightly and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper towel. Serve with a squeeze of lime.

Per serving: 366 calories (from fat 29 percent), 11.7 g fat (2.4 g saturated, 6.6 g mono unsaturated), 56 mg cholesterol, 31.6 g protein, 32.8 g carbohydrates, 1.7 g fiber, 517 mg sodium.

Breakfast bread

Cinnamon pull-A-parts

2 (7.5-ounce) cans refrigerator biscuits

1 / 3 cup sugar

3 / 4 teaspoon cinnamon, divided

1 / 3 cup butter

1 / 2 cup brown sugar, packed

Cut the biscuits into fourths. Mix the sugar and 1 / 4 teaspoon of the cinnamon. Roll the biscuits in the cinnamon sugar, coating well. Arrange biscuits in see layers in greased loaf pan. Melt the butter with the brown sugar and remaining 1/2 teaspoon cinnamon. Pour over biscuits and bake at 350 degrees for 35 to 40 minutes. (If you are not using a clay or glass loaf pan, reduce cooking time by 10 minutes and watch carefully). Flip and serve. Makes 8 servings.

Per serving: 293 calories (from fat 43 percent),:: g fat (6.2 g saturated, 1.8 g mono unsaturated), 18 mg cholesterol, 2.8 g protein, 40.2 g carbohydrates, 0.5 g fiber, 546 mg sodium.

Salad dressing

Kampai's Japanese miso honey dressing

1 / 2 cup honey

1 / 2 cup vegetable oil

1 / 2 cup rice vinegar

8 ounces white miso

1 teaspoon minced fresh garlic

Place all ingredients in a blender or food processor and blend until smooth. Refrigerate at least before overnight on hour and preferably serving. Stores well in the refrigerator. Makes about 2 1/2 cups, 20 servings of 2 tablespoons each.

Per 2 tablespoon servings: 103 calories (from fat 52 percent), 5.8 g fat (. 7 g saturated, 1.5 g mono unsaturated), 0 cholesterol, 0.8 g protein, 11.6 g carbohydrates, 0.4 g fiber, 356 mg sodium.

SLEUTH'S CORNER

Q. in the 1960s, there was a restaurant named Jimmy's Hurricane in Miami that had the best key lime pie in the world. The price was 75 cents a slice, which was so expensive that I reserved it for special occasions. I do not think it was made by the usual recipe, as it tasted much different. I happen to have that recipe if any of your readers would love to have it.

Pamela, Miami Lakes

Q. I like your recipes. Unfortunately, I am a senior widower living alone and all the recipes are for four, six or eight or more servings. I recently purchased a copy of the pleasures of cooking for one by Judith Jones. My problem is that it is a bit eclectic for me. Can you recommend a more down-to-earth recipe book for one? I imagine there are many people in my situation. Maybe this could be a topic for one of your columns.

Stephen Novatne, Bethlehem, PA.

There are indeed a lot want down-to-earth recipes for one of people who. I'd love to devote a column to recipes and tips from those who have learned to cook single, so send me stories of your successes - and downfalls. My son, for example, has grown up at ease in the kitchen and likes to cook. At 22, he of armed with a cast iron skillet and a few other essentials in his first kitchen, and actually enjoys trying to eat well on a limited budget. I took it for granted that he could follow recipes. So when he wanted to try making soup from dried beans, I sent him my recipe for black bean soup. It never occurred to me that he wouldn't know the difference between a clove and a head of garlic. He used the whole head and got pretty garlicky soup.

That sent me on the hunt for a basic cookbook for singles. The ones for "starving students" are too elementary - how to cook an egg or make macaroni and cheese - and most cookbooks illustrating techniques are aimed at family cooking. The one I finally bought is Jane of villages's going solo in the kitchen (Knopf, 1998; it is readily available at bookstores and at Amazon at different prices). Nearly all the 300 plus recipes can be prepared in 30 minutes or less, plus she gives tips on stocking a kitchen, how to store food, and explains simple techniques such as how to cut up a chicken. Many of the recipes include two or more variations, and suggestions for how to use leftovers.

This pork cutlet recipe I've adapted from the book is a perfect example of simple, budget-conscious but delicious cooking for one. And I hope to hear from lots recipes to share of readers with their own singles.

Cinnamon buns

Laurel Ryan of Grafton, Ohio, shares "on interesting twist" on the cinnamon bun recipe we published recently, using frozen yeast-risen bread dough. Ryan's recipe uses refrigerator biscuits, and she found it on a clay loaf pan she purchased at a shop in Lake Chautauqua, New York. The recipe is permanently imbedded in the clay. "I LOVE of it always have the recipe right there and I have bought many of them and given them as gifts." "Makes a great shower gift too."

. Ryan says she has used the same technique to make savory pull-a-parts. "I have expanded on this and used Parmesan cheese, seasoned salt, dipping spices, garlic mixes or buttermilk dressing mix instead of the sweet flavors and have made a garlic bread or cheesy bread in just the same way and same proportions." "It is easy and tastes great!"

Q. I love the miso dressing at the Japanese restaurant in my neighborhood, but they won't tell me how to make it at home. Can you try?

Tina R., Miami

Maybe you need to find a friendlier Japanese restaurant! I, too, was unable to get the recipe from the restaurant. But I think you'll find this recipe, which Kusuo Natsui of Kampai in Kendall graciously gave to Cook's corner in 1989, to even better prize! You can find markets food stores and Asian miso (a thick paste made from fermented soybeans and barley or rice malt) in health.

Bake sales

I'm issuing a call to aprons: nearly one in four American children experiences hunger. Join me and cooks across the country for the great American Bake sale national challenge may 13-15, a call to help raise funds to support share our strength's no. kid hungry ® campaign to end childhood hunger in America by 2015. to find a bake sale in your area or to get information on hosting a bake sale, visit greatamericanbakesale.org.

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KAMPAI of Japanese miso honey dressing - MiamiHerald.com

Salad dressing

KAMPAI of Japanese miso honey dressing

1/2 Cup honey

1/2 Cup vegetable oil

1/2 Cup rice vinegar

8 Ounces white miso

1 Teaspoon chopped fresh garlic

Place all ingredients in a blender or a food processor and blend until smooth. In the fridge at least an hour and preferably overnight before serving. Shops in the refrigerator is good. Makes 20 servings about 2 1/2 cups, 2 tablespoons.

Per 2 tablespoon servings: 103 calories (52 percent from FAT), 5.8 g fat (. 7 g saturated, monounsaturated 1.5 g), 0 cholesterol, 0.8 g protein, 11.6 g carbohydrate, 0,4 g dietary fiber, 356 mg sodium.

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Make it easy: give up autumn and fragrant Curry butternut squash soup - Reno Gazette Journal

Butternut squash soup is an essential. Jennifer Bushman hers enlivened with citrus fruit and curry powder.

In case of emergency the soup with canned pumpkin or squash Pur?e, can be made, although the aroma Won?t be so good. Soup ahead holds for two days in the refrigerator.

2 Butternut squash, 5 to 6 pounds total
unsalted butter 1 / 4 cup (4 tablespoons)
1 large yellow onion, finely chopped
6 Cups chicken OR vegetable broth
1 Bay leaf
1 1/2 Cups light cream
2 Tablespoons of grated orange zest
2 Tablespoons freshly squeezed orange juice
1 Tablespoon fresh lemon juice
1 Teaspoon curry powder
Sea salt and white pepper
2 Tablespoons finely chopped fresh chives

Heat 4 minutes each butternut pumpkin on high in microwave. Carefully cut each half and bucket made of strings, and seeds. Remove hard shell robust blade, of each. Roughly you chop meat are the approximately 8 cups.

Melt butter in large saucepan over medium heat. Add onion and Saut? to start to golden, turn 4 to 5 minutes. Add stock, chopped butternut squash, and bay leaf. Reduce cooking, heat blankets and simmer until tender, take 15 to 30 minutes. Discard bay leaf.

In small batches, Pur?e soup in food mill, food processor equipped with metal blade or in Blender. Return Pur?e in pot and add cream, orange zest, orange and lemon juice and Curry. Stir over low heat until mixed.

Season to taste with salt and white pepper. Pour into heated Terrine or individual bowls and garnish with chives.

8 Is used.

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The 25 most important inventions in food and drink - the business insider

"I could not simply cooking without My…" Cast iron skillet? Ginsu knives? Mixer? Mickey Mouse waffle iron?Everyone, the food at home (or professional, for that matter) has prepared an implement or appliance or five or ten of them, that they are considering for their culinary practices. Role but how many of these things really in the grand scheme of things? How many really important, or at least very important are the preparation - and the ultimate consumption - food (and let's drink in here also, just washing you there with everything to below)?We sat around them speak one day and came up with the obvious candidates: pots and pans, a knife, oven, the (hey,

we are up to date here close to) eat Processor… Then someone said, well, what about what no one invented, but someone found out, or made usable - how, uh, fire, without the cooking as we would understand never to have been born? And what about methods which gather, store, or maintain it, towards the taming it? We started a list, including not only things we (salt, square grater) but also natural phenomena (fermentation) in our own kitchens and have special tools (sous-vide equipment - the we in our own kitchens not yet).We decided to make miraculous innovations, which was true building blocks of civilization, such as bread, wine, cheese, vinegar, bacon cheeseburger-, salt and gelling agents although we have included two substances which we take from food.

We is planted and harvested all vehicles and equipment with the food left out (with an exception; see below); We left out broad concepts as the domestication of animals and the development of genetic studies, although both have obviously had tremendous impact on what and how we eat (among others); We decided, means of the communication of information about food, are from the book, we ended up with iPad.What is a list of things that we, Yes, just not - could cooking and/or eating or drinking - without. We use such information brochures, selective and subjective were as usual. We have probably missed some obvious and important elements, and we have openly allows us to have here and there a little fun. Should choose you gather yourself such a list, it would be of course almost certainly not the same as ours. We would love to hear your nominations for things we should have included (use the "Add A comment"). But first, take a look at the 50 most important inventions (and discoveries) foods in our opinion, and drinks are in the list below. This post originally appeared on the daily meal.

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Weigh your options with a food processor - CNET (blog)

A scale, a food processor and a blender all in one.(Credit: DeLonghi)

It is not uncommon for kitchen appliances, you do well, as well another, similar thing to do. Often these secondary functionality is your primary use for the product (think grinding spices in a coffee grinder).

You may not think it makes no sense to use a mixer as a scale, but that's exactly what he done DeLonghi - integrate a scale in a food processor. The DFP950 12 Cup food processor combines two similar kitchen appliances with a Dritten--not quite unwahrscheinlich-- kitchen essential. With a tare function, you can precisely the quantity of ingredients you directly in to you the work bowl. If you are not required to reduce and ingredients discs, can included with a weight of Fach it imitate a traditional scale.

Just because the appliance as a scale does not mean, that it is his duty as a food processor itself. In addition to the weighing tray, the following accessories are included: a serrated stainless steel chopping blade, a twin geared metal whisk, a dough tool, a stainless steel thick disk/shred disc and a stainless steel fine slice/shred disc. All in all definitely cut out the DeLonghi DFP950 12 Cup food processor for many tasks.

If you have a question or a comment for Brian Krepshaw, you can submit it here. However, as our editors and authors receive hundreds of requests, we can not tell you if you can get a response.

Brian Krepshaw is a member of the CNET blog network and is no employee of CNET.

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A smart tip to help your baby eat healthy and save money - ABC15.com (KNXV-TV)

PHOENIX - When it comes to babies, parents can spend a small fortune feeding them. The cost of baby food can add up overtime. Well, the how-to on Smart Family showed you how to make your own organic baby food that won’t have you breaking the bank.

There’s only one appliance needed to do this: a food processor or blender. The first step is to buy a package of organic vegetables. Cook them so they are soft; I usually steam them for about 5 minutes in boiling water. Then place the soft veggies and a little water (the more water the softer the food) in the food process or blender. Use the water you cooked with; this will make those veggies even more nutrient. Simply mash them up in the blender or processor and you have a fresh organic baby food for a much cheaper cost.

There’s also no reason why you can’t make more then one serving at a time. I love being efficient with my time and by simply using an ice tray I can measure out serving sizes. Then put that ice tray in the freezer. Once those baby food cubes are frozen, take them out of the tray and put them in a container and back in the freezer. When you are ready to use them take it out of freezer and let it defrost and feed your baby something good.

As far as the cost savings go, a jar of organic store bought food costs roughly $.80 for four ounces. It cost us $.62 per jar to make our own homemade organic food. That is a savings of $.18 not a whole bunch but overtime it will save you some serious money.Another way you can cut your cost is use bulk organic carrots. For time's sake I used the organic kind, peeled and already cut.Copyright 2011 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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