Maple Crème Brûlée with Poached Forelle Pears Serves 4 to 6 Maple Crème Brûlée Makes 4 6-ounce custards or 6 4-ounce custards 1 cup (250 ml) milk 1 cup (250 ml) heavy cream (35%) 1 vanilla bean, split, seeds scraped 2 eggs, plus 2 egg yolks, extra ½ cup (110 g) caster (superfine granules) sugar ¼ cup (60 ml) maple syrup Demerara sugar, for sprinkling Preheat oven to 150° C (300° F). Set 4 6-ounce ovenproof dishes in a deep baking dish lined with a folded tea towel (prevents the individual dishes from sliding around and ensures the custards cook evenly as the dishes do not touch the baking dish directly), set aside. Place the milk, heavy cream and vanilla bean in a medium-sized saucepan set over low heat and bring to scalding point. Meanwhile, place the eggs, egg yolks, caster sugar and maple syrup in a medium-sized bowl and whisk until pale, about 2 to 3 minutes. Gradually add the milk mixture to the egg mixture, whisking constantly as you pour to prevent the eggs from cooking. Let the mixture rest for 10 to 20 minutes to allow the vanilla to infuse. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher. Divide the custard mixture evenly among the individual ovenproof dishes. Open the oven door and pull out the middle rack halfway; transfer the baking dish to the rack. (This step will prevent the chance of water getting into the custards). Carefully fill the baking dish with just boiled water to reach halfway up the sides of the individual ovenproof dishes. Cover the baking dish loosely with aluminum foil. Carefully push in the oven rack. Bake until the custards are just set around the edges and the centres are slightly jiggly, about 35 minutes (start checking custards at the 25 minute mark, depending on the depth of your oven proof dishes it may take less or more than 35 minutes). Transfer baking dish to a wire rack and allow custards to cool until individual dishes are comfortable enough to handle. Remove individual dishes from water bath, cover and refrigerate until chilled, at least one and a half hours or as long as two days. Just before serving, sprinkle Demerara sugar evenly over the surface of the baked custards. Using a kitchen torch (set to continuous flame) wave the tip of the flame over the sugar at close range until it begins to melt and reaches a light to medium amber colour (rotate the dish for even caramelization). If you do not have a kitchen torch, set the oven to the broiler setting (make sure to preheat) and place the individual custards on a baking sheet on the top rack of the oven. Move baking sheet around to ensure even caramelization. Repeat a second time if desired to create a crispier crust. A photo of Poached Forelle Pears in its poaching liquid served in a glass ramekin and pictured with a bundle of vanilla beans. Poached Forelle Pears 630 ml (2 2/3 cups) water 240 grams (1¼ cups) Demerara sugar 6 Forelle pears (firm but ripe), peeled and cored 1 vanilla bean, split and seeded 1 cinnamon stick In a medium saucepan bring water and sugar to a boil over medium heat, stirring until sugar is completely dissolved. Meanwhile, wash, peel (using vegetable peeler and keeping as much of the pear’s natural shape as possible), cut in half and core (with a melon baller) pears. Reduce heat to medium-low; add vanilla bean, seeds, and cinnamon stick. To the poaching liquid add prepared pears cored side down, flipping pears halfway though cooking time, covering pears with a cartouche Gently simmer at medium-low heat until pears are cooked through (pears should still hold their shape but are tender when pierced with a skewer), 15 to 25 minutes . Remove from heat; remove baking paper and set-aside allowing pears to cool in the poaching liquid. Serve pears warm with a scoop of ice cream. If you would like to make use of the poaching liquid, remove the vanilla bean and cinnamon stick and then cook the poaching liquid over medium-high heat until it reduces by half and becomes a thick syrup (keep an eye on the liquid you don’t want it to darken too much). Drizzle warm syrup over warm pears and serve with ice cream. Poached pears can be stored in an airtight container in the poaching liquid fridge for 3 or 4 days, reheating and preparing syrup (if using) prior to serving. Notes – Creating a Cartouche Create a cartouche (paper circle) by cutting a piece of non-stick baking paper just a little larger than the size of your saucepan. Place the baking paper on a flat surface and fold it evenly in half. Fold the baking paper in half once again; then fold the baking paper in half one last time (creating a triangle). Place the tip of the paper triangle in the centre of the saucepan and using scissors trim the larger side of the triangle to create a circle, which will fit snugly over the fruit in the saucepan. Using scissors, trim a small piece from the triangle tip creating a whole in the centre, which will allow some of the steam to escape. Place the paper over the pears while they’re cooking, pressing down occasionally as they simmer, to ensure the liquid is covering them.
Posted on: Mon, 12 Jan 2015 23:22:57 +0000
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