Prepare Chocolate Praline; set
aside.
Preheat oven to 275 degrees F.
Adjust oven rack to center position. Butter six to eight (1/2 cup) custard
cups and set them into a glass baking dish. If cooking custards in a metal
pan, cover the bottom of the pan with a layer of newspaper to ensure an even
temperature on the bottom.
Cut vanilla bean in half
lengthwise; scrape seeds into a saucepan. Add vanilla pod, whipping cream,
and milk. Over medium heat, stir until mixture just begins to boil; remove
from heat. Remove vanilla pods from cream mixture; rinse and dry for another
use or discard.
Place chocolate into a
microwave-safe glass bowl; heat until soft at 50% power approximately 2
minutes. Remove from microwave and stir chocolate until smooth.
|
Definition of Water Bath or Bain-Marie
(bahn
mah-REE)
A hot water
bath or bain-marie are used to cook custards and baked eggs in the oven without
curdling or cracking, and also used to hold sauces and to clarify
butter.
Water baths
are most often used for egg-based dishes.
The proteins in the eggs are very
heat sensitive and only need to be warmed to cook thoroughly.
They will start to get firm at only 145 degrees. Cooking them
with a slow, gentle heat keeps the eggs soft and smooth.
|
In a large bowl, beat egg yolks
until slightly thickened. Add sugar and mix until dissolved; mix in 1/2 cup
of hot cream mixture. Add remaining hot cream mixture and mix until well
combined. Pour mixture into a blender; add hot melted chocolate (if it has
cooled to room temperature, reheat briefly in microwave just until hot to
touch - do not overheat); whirl until no chocolate flecks remain. Pour
mixture through a fine strainer into a large glass measuring cup or bowl.
Stir in Amaretto and Kahlua.
Pour chocolate mixture into
prepared custard cups. Bring the water for the water bath
(see definition
on right) to a light simmer
on top of the stove; carefully pour hot water into the baking pan to come
half-way up the sides of the custard cups. NOTE: The most common mistake
people make in baking a custard is not putting enough water in the hot-water
bath. The water should come up to the level of the custard inside the cups.
You must protect your custard from the heat.
Bake approximately 45 minutes or
until set around the edges but still loose in the center. The cooking time
will depend largely on the size of the custard cup you are using, but begin
checking at a half hour and check back regularly. When the center of the
custard is just set, it will jiggle a little when shaken, that's when you
can remove it from the oven.
Remove from oven and leave in the
water bath until cooled to room temperature. Remove cups from water bath,
cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle
approximately 2 teaspoons of remaining sugar over each creme brulee. For best
results, use a small hand-held torch. Hold the torch 4 to 5 inches from the
sugar, maintaining a slow and even motion. Stop torching just before the
desired degree of doneness is reached, as the sugar will continue to cook
for a few seconds after flame has been removed. If you don't have a torch,
place creme brulees 6 inches below the broiler for 4 to 6 minutes or until
sugar bubbles and turns golden brown. Refrigerate creme brulees at least 10
minutes before serving. Serve within 1 hour, as topping will deteriorate.
Makes 6 to 8 servings (depending on
size of custard cups).
Chocolate
Praline:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons butter
1 tablespoon corn syrup
1 1/2 teaspoons milk
1 1/2 teaspoons unsweetened cocoa
Preheat oven to 300 degrees F.
In a
9-inch pie pan, place almonds; bake until nuts are golden, shaking pan once,
approximately 10 to 12 minutes. Remove from oven and let cool.
Lightly coat a 12-inch square of
aluminum foil with vegetable oil.
In a large frying pan over low
heat, combine sugar, butter, corn syrup, and milk; stir until mixture is
bubbly and just starts to turn golden, approximately 5 to 7 minutes;
immediately remove from heat and stir in unsweetened cocoa and stir until
smooth. Stir in toasted almonds. Pour mixture onto oiled aluminum foil and
spread. Let cool until solid, about 10 minutes. Break praline into 6 to 8
large chunks.
NOTE: Praline can be made up to 1
week ahead. Store at room temperature.
