Bon Appetit Desserts (99 page)

Sprinkle each custard with 1 teaspoon of remaining sugar. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.

Ginger Crème Brûlée

Fresh grated ginger gives the custards an appealing bite. Because the ginger is so flavorful, the crème brûlée needs just four ingredients and a simple garnish of fresh, ripe strawberries and mint. Be sure to make this dessert a day ahead so that the custard has plenty of time to chill.
Makes 8

3 cups heavy whipping cream

2 tablespoons (packed) coarsely grated peeled fresh ginger

10 large egg yolks

1 cup plus 4 teaspoons sugar

Fresh strawberries

Fresh mint

Preheat oven to 325°F. Combine cream and ginger in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes. Strain cream into small bowl, pressing on solids in sieve. Discard solids in sieve. Whisk egg yolks and 1 cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture. Divide custard among eight ¾-cup ramekins or custard cups. Place ramekins in large roasting pan. Add enough warm water to baking pan to come halfway up sides of ramekins.

Bake custards just until set in center, about 45 minutes. Remove custards from water. Refrigerate uncovered until cold. Cover and refrigerate overnight.

Sprinkle each custard with ½ teaspoon of remaining sugar. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 1 minute.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours. Garnish custards with strawberries and mint and serve.

Cherry Crème Brûlée

Beneath the crunchy sugar topping and creamy cherry-flavored custard are sweet, brandied cherries. The custards need to chill overnight.
Makes 4

20 canned pitted sweet cherries, drained, halved

8 tablespoons sugar, divided

2 tablespoons kirsch (clear cherry brandy) or other brandy

1½ cups heavy whipping cream

½ cup milk

6 large egg yolks

1 teaspoon vanilla extract

4 tablespoons (packed) golden brown sugar

Combine cherries, 2 tablespoons sugar, and kirsch in small bowl. Let cherries soak 2 hours.

Preheat oven to 325°F. Drain cherries, reserving liquid. Divide cherries evenly among four 1-cup ramekins. Bring cream and milk to simmer in heavy medium saucepan. Whisk egg yolks and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Stir in reserved cherry soaking liquid and vanilla. Divide mixture among ramekins. Place ramekins in large shallow baking dish. Add enough hot water to baking dish to come halfway up sides of ramekins.

Bake until custards are just set in center, about 35 minutes. Remove custards from water and cool. Cover and refrigerate overnight.

DO AHEAD
:
Can be made 2 days ahead. Keep refrigerated.

Press 1 tablespoon brown sugar through sieve over each custard. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Serve immediately.

Coffee-Brandy Crème Brûlée

If you like spiked coffee, you’ll love these custards. They have all the great flavor of a classic café royale: sweetened coffee with just the right amount of brandy. You’ll need to bake these a day before you plan to serve them so that the custard can chill completely.
Makes 6

2 cups heavy whipping cream

¼ cup sugar

1½ teaspoons instant coffee crystals

4 large egg yolks

1 tablespoon brandy

1 teaspoon vanilla extract

3 tablespoons (packed) golden brown sugar

Preheat oven to 350°F. Arrange six ¾-cup ramekins or custard cups in 13×9×2-inch metal baking pan. Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Add enough hot water to pan to come halfway up sides of ramekins.

Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill uncovered until cold, then cover and chill overnight.

Arrange custards on baking sheet. Press ½ tablespoon brown sugar through sieve onto each custard, forming even layer. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.

White Pepper Crème Brûlée with Fig and Prune Compote

White pepper adds a touch of heat and a delicate floral note to an elegant dessert. Raw sugar (also known as turbinado or demerara sugar) is used in this version, creating a delicious crunchy topping that is the perfect contrast to the sweet and creamy custard.
Makes 6

2 cups apple juice

¾ cup diced dried Calimyrna figs

¾ cup diced pitted prunes

½ teaspoon (packed) finely grated orange peel

2⅓ cups heavy whipping cream

⅓ cup half and half

½ teaspoon freshly ground white pepper

1 5-inch piece vanilla bean, split lengthwise

8 large egg yolks

½ cup sugar

9 teaspoons raw sugar

COMPOTE
: Combine apple juice, figs, prunes, and orange peel in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat to medium-low and simmer gently until figs and prunes are soft, about 10 minutes. Cool compote slightly. Transfer to small bowl.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate.

CUSTARDS
: Preheat oven to 325°F. Arrange six ¾-cup ramekins or custard cups in 13×9×2-inch metal baking pan. Combine cream, half and half, and pepper in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat. Cover; set aside 10 minutes to steep. Discard vanilla bean. Whisk egg yolks and ½ cup sugar in medium bowl to blend. Gradually whisk in warm cream mixture.

Divide custard among ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake custards until set in center, about 35 minutes. Remove custards from water; refrigerate uncovered until cold.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep refrigerated.

Sprinkle 1½ teaspoons raw sugar over top of each custard. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes.) Refrigerate custards uncovered until topping hardens, at least 1 hour and up to 2 hours before serving.

Serve custards with fig and prune compote.

Pumpkin and Brown Sugar Crème Brûlée