Lemon Crème Brûlée →

It has been said, and I agree, the act of cracking the golden brown crust to reach the smooth creamy custard of a crème brûlée is close to an ecstatic culinary experience. I prefer adding a hint of lemon as a high-note to balance the sweetness of the custard and crunchy caramelized sugar crust. Surprisingly easy to make, once you master a couple of simple techniques you can easily serve this classic dessert to impress your family and friends at home. The recipe is adapted from Epicurious and is the best crème brûlée I have tasted. It is a must try for anyone who enjoys rich, creamy, crunchy desserts.

Serves 4
Ingredients:

• 1 tablespoon finely grated lemon zest

• ½ teaspoon fresh lemon juice

• 1 ½ cups heavy cream

• about 5 tablespoons turbinado sugar such as Sugar in the Raw

• 3 large egg yolks

• ¼ teaspoon vanilla

Preparation:

1. Put oven rack in middle position and preheat oven to 325 F.

2. Add 1 tablespoon finely grated lemon zest into cream in a heavy saucepan.

3. Stir in 3 ½ tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until you see faint wisps of steam when you stir the mixture (almost-but-not-boiling) and the sugar is completely melted into the cream. Do not let the cream boil!

4. Lightly beat the yolks in a bowl, then, whisking constantly incorporate the yokes into the hot cream. Pour the custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and ½ teaspoon of fresh lemon juice. Divide among oven-safe ramekins.

5. Arrange the ramekins in a roasting pan with enough warm water to go halfway up the sides of the ramekins and bake in the warm water bath until the custards are just set around edge but the centers wobble when the pan is gently shaken, 30 to 35 minutes.

6. Cool the custards in a cold water bath 20 minutes, then remove from the pan and chill uncovered for at least 4 hours. (Custards will set completely as they chill.)

7. Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then using a chefs blowtorch move a flame evenly back and forth close to the sugar until it is caramelized. If you don’t have a chefs blowtorch, place the ramekins on a sheet pan under the broiler monitoring closely until the sugar is melted and begins to caramelize and turn golden brown. (See *Note)

8. Let stand until caramel is hardened, 3 to 5 minutes.

*Note: as a time saver, you can put the ramekins under the broiler until the sugar begins to melt (about 2-3 minutes depending on how hot the broiler is) and then touch up the finished crust on each one to a golden brown with the chefs torch.

**Note: extra custards can be kept in the refrigerator covered with plastic wrap for a few days. When you’re ready to add the caramelized sugar crust, dab the surfaces of the custards gently with a paper towel to remove any moisture before sprinkling a teaspoon of sugar evenly over the top and melting it under the broiler or with your chefs torch.

https://www.epicurious.com/recipes/food/views/lemon-creme-brulee

Coconut Mango Parfait Pudding →

Serves 6

For Mango Puddings:

Ingredients:

• 1/2 cup fresh orange juice

• 1 tablespoon fresh lime juice

• 2 teaspoons unflavored gelatin

• 1 12-ounce mango, peeled, pitted, cut into chunks (canned mango puree or canned mango can be substituted if fresh is not available)

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 1/2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand 10 minutes.

3. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.

4. Combine mango, sour cream, milk, sugar and rum in a blender. Blend on high speed until smooth.

5. Add gelatin mixture and blend well.

6. Pour into six 6-ounce clear dessert dishes

7. Cover with plastic and chill until firm, at least 5 hours or overnight.

Once the Mango Pudding is set, make the Coconut Custard.

For Coconut Custard:

Ingredients:

• 1 cup light cream

• 1 tablespoons cornstarch

• 1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
  1 large egg yolk, lightly beaten

• 1/4 teaspoon coconut extract

• 1 Tbs. Coconut Rum

Directions:

1. Stir together 1/2 c. cream and cornstarch until well blended.

2. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk cornstarch mixture, then add to cream in a stream, whisking.

4. Boil custard, whisking constantly, 1 minute. Remove from heat and immediately whisk in eggs and coconut extract.

Assemble the Parfait:

Pour a layer of Coconut Custard over each Mango Pudding.
Chill for several hours until fully set.

Optional: garnish with toasted coconut and a raspberry.