Crème Brule French Toast
Basic Crème Brule filling recipe: Dipping Batter recipe: 2 cups heavy cream 3 eggs ¼ cup sugar 1 ½ cup half/half Pinch of salt tsp. of vanilla extract 3 egg yolks 1 tsp. of any extract (Vanilla, almond, maple etc.)
2 cups heavy cream 3 eggs
¼ cup sugar 1 ½ cup half/half
Pinch of salt tsp. of vanilla extract
3 egg yolks
1 tsp. of any extract (Vanilla, almond, maple etc.)
To ensure smooth consistency line bottom of pan or glass dish with a damp kitchen towel before adding ramekins & boiling water.
Preheat oven to 350 degrees. Prepare boiling water to have ready.
In a saucepan over medium heat combine cream, sugar & salt. Cook, stirring occasionally until steam rises about 4-5 minutes.
In a bowl beat yolks until smooth. Pour hot cream mixture into yolks a little at a time, stirring constantly, until well blended. Strain mixture through fine mesh sieve into bowl. Divide mixture among 4-6oz. ramekins. Place ramekins in prepared pan & add boiling water to fill pan half way up the sides of the ramekins. Cover loosely with foil & bake until custard is set about 25-30 minutes. Chill overnight or at least 3 hours.
Buy or prepare unsliced sandwich bread. I like French bread. Day old works better. Cut crust off bread & cut into 2 inch slices. Cut pockets into each slice being careful not to cut all the way through.
Fill each pocket with Crème Brule.
Prepare dipping batter. Place filled bread into mixture until saturated, turning bread to soak all sides.
Melt butter on skillet heat to 350 degrees; cook toast on all sides to desired doneness & filling is hot.
Sprinkle each toast with sugar & using a kitchen torch glaze the top.
Gourmet Fruit Pizza
1-17oz sugar cookie dough ¼ cup sugar 1 tsp. vanilla Your choice of assorted sliced fruit: Strawberries Bananas Pineapple Kiwi Mandarin oranges
¼ cup sugar
1 tsp. vanilla
Your choice of assorted sliced fruit:
Chill sliced fruits except for bananas. Cut cookie dough into thin slices and press into a 14 inch pizza pan for crust layer. Bake at 325 degrees for 11-13 minutes or until lightly brown. Cool completely.
Mix sugar, cream cheese & vanilla. Spread over cooled crust.
If using can fruits drain all liquid very well reserving pineapple juice to soak banana slices. Place fruit on top of cream cheese mixture in any pattern. Serve chilled.