So, this week, there will be dessert. Creme Brulee to be exact, and the recipe that ruined Joel for ordering it anywhere ever. This Ginger & Vanilla Bean Creme Brulee comes from pastry chef Mark Okumura, of Alan Wong's Restaurant in Honolulu, and was published in Bon Apetit magazine back in 1999. I've not made it in awhile, but will probably lighten this version this week, and see how that goes... I'll likely do with half & half rather than whipping cream, and I might split the batch and see how the chemistry works with Swerve sweetener... or maybe maple syrup.
And, we're doing grilled jerk chicken, veg, and a confetti-bean salad (beans, and your favorite chopped veg, like sweet peppers, tomatoes, avocado, corn, etc., cilantro, sea salt & lime juice).
Ginger & Vanilla Bean Creme Brulee
6 servings
2 cups whipping cream
1/2 cup sugar
2 Tbs. chopped and peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
Preheat over to 325-degrees F. Place six 3/4-cup ramekins in a 13 x 9-inch baking pan.
Mix cream, sugar, and ginger in a heavy medium saucepan. Using a small, sharp knife, scrape seeds from vanilla bean into cream mixture, then toss in the vanilla bean too. Stir over medium heat until sugar dissolves and mixture begins to simmer. Cover pan, reduce heat to love and simmer gently for 10 minutes to infuse flavors. Next, strain into a large measuring cup.
Whisk the egg yolks in a medium bowl until well blended. Gradually whisk in the hot cream mixture (a little a a time) just to blend. Return custard to the measuring cup and divide evenly among the ramekins. Pour warm water into the 9 x 13 pan to come halfway up the sides of the dishes, and carefully transfer the pans to the oven. This is a bain marie (water bath) and keeps the custards from curdling by cooking them gently until they set.
Bake custards until almost set in center when pans are gently shaken, about 35 mins. Transfer custards to a work surface to cool for 30 mins after baking, then chill for at least 3 hours (and up to 2 days).
Brulee Topping
12 teaspoons sugar
Sliced tropical fruit (mango, pineapple, papaya, kiwi, etc.)
Sprinkle 2 teaspoons sugar evenly over each custard. Working with one custard at a time, hold blowtorch so that the flame is 2-inches above surface. Direct flame so that sugar melts and browns evenly, for about 2 minutes. Refrigerate until custards are firm again but topping is still brittle, about 1-2 hours, and garnish with fruit. Custards can also be "brulee'd" under the broiler in your oven until the sugar caramelizes.
Ginger & Vanilla Bean Creme Brulee
6 servings
2 cups whipping cream
1/2 cup sugar
2 Tbs. chopped and peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
Preheat over to 325-degrees F. Place six 3/4-cup ramekins in a 13 x 9-inch baking pan.
Mix cream, sugar, and ginger in a heavy medium saucepan. Using a small, sharp knife, scrape seeds from vanilla bean into cream mixture, then toss in the vanilla bean too. Stir over medium heat until sugar dissolves and mixture begins to simmer. Cover pan, reduce heat to love and simmer gently for 10 minutes to infuse flavors. Next, strain into a large measuring cup.
Whisk the egg yolks in a medium bowl until well blended. Gradually whisk in the hot cream mixture (a little a a time) just to blend. Return custard to the measuring cup and divide evenly among the ramekins. Pour warm water into the 9 x 13 pan to come halfway up the sides of the dishes, and carefully transfer the pans to the oven. This is a bain marie (water bath) and keeps the custards from curdling by cooking them gently until they set.
Bake custards until almost set in center when pans are gently shaken, about 35 mins. Transfer custards to a work surface to cool for 30 mins after baking, then chill for at least 3 hours (and up to 2 days).
Brulee Topping
12 teaspoons sugar
Sliced tropical fruit (mango, pineapple, papaya, kiwi, etc.)
Sprinkle 2 teaspoons sugar evenly over each custard. Working with one custard at a time, hold blowtorch so that the flame is 2-inches above surface. Direct flame so that sugar melts and browns evenly, for about 2 minutes. Refrigerate until custards are firm again but topping is still brittle, about 1-2 hours, and garnish with fruit. Custards can also be "brulee'd" under the broiler in your oven until the sugar caramelizes.
Jerk Chicken Marinade
2 bunches scallions, chopped (or equivalent amount of onion)
6 garlic cloves, crushed
4 t. allspice
2 T. dried thyme
4 t. salt
1 can of chipotle chiles in adobo sauce
1/2 c. oil
1/2 c. molasses
2 T. cumin
Broil or barbecue the chicken after marinating for at least two hours. Once, I marinaded a double batch, but only grilled half, and froze the rest (in the marinade) for about a month. After defrosting and grilling, it was phenomenal. My brother was over for dinner with his daughter Sophia, and he was blown away by the flavor of this jerk chicken. I usually use chicken thighs for this (for the best flavor).
2 bunches scallions, chopped (or equivalent amount of onion)
6 garlic cloves, crushed
4 t. allspice
2 T. dried thyme
4 t. salt
1 can of chipotle chiles in adobo sauce
1/2 c. oil
1/2 c. molasses
2 T. cumin
Broil or barbecue the chicken after marinating for at least two hours. Once, I marinaded a double batch, but only grilled half, and froze the rest (in the marinade) for about a month. After defrosting and grilling, it was phenomenal. My brother was over for dinner with his daughter Sophia, and he was blown away by the flavor of this jerk chicken. I usually use chicken thighs for this (for the best flavor).
