Vanilla and Chocolate Delight

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed,
divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice,
crumbled

Preheat oven to 400 degrees F (200 degrees C). In a
medium mixing bowl, combine pecans, flour, and butter.
Press into a 9x13 inch pan. Bake for 25 minutes. Allow
to cool.

In a large bowl, beat together cream cheese and
confectioners' sugar until smooth. Fold in half of the
whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk, chocolate pudding mix,
and vanilla pudding mix. Beat until thick. Pour over
cream cheese layer. Top with remaining whipped
topping, and sprinkle with crushed chocolate bars.

Vanilla Creme Brulée

A basic creme brulee recipe.

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
6  teaspoons granulated sugar (or 8 -12 teaspoons packed brown
sugar).
Preheat oven to 325°F.
Whisk yolks and 6 tablespoons sugar in medium bowl to blend.
Scrape in seeds from vanilla bean. Gradually whisk the cream into
the sugar.   Divide mixture among 6 - 3/4 cup custard cups or
ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough
hot water into pan to come halfway up sides of dishes.
Bake custards approximately 35-40 minutes until the custard is
set.  Do not overbake or your custard will be rubbery.   Remove
the pan from the oven and remove custard cups from the water.
Allow custards to cool before placing in the refrigerator. Chill
overnight.
Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard.
Place dishes on small baking sheet. Broil until sugar just starts
to caramelize, rotating sheet for even browning, about 2 minutes.
Chill until caramelized sugar  hardens, about 2 hours.

Creme Brulee
Serves 8

4 Cups Heavy Cream
1 Vanilla Bean
8 Egg Yolks
3/4 cup Sugar
3/4 cup Light Brown Sugar

 

Preheat oven to 300 degrees.

In a saucepan over low heat, warm the cream and vanilla bean for 5 minutes.

In a bowl, whisk the egg yolks and granulated sugar. Stir the cream mixture gradually into the egg mixture and combine. Strain the custard into another bowl and skim off the bubbles.

Fill a roasting pan halfway with boiling water. Fill 8 ceramic 6 x 4 1/2 inch oval custard dishes to the rim with the custard mixture and place them in the roasting pan. Cover the pan loosely with aluminum foil and bake for 1 to 1 1/4 hours, until the custard is set but wiggles a little. Remove the custard dishes from the water bath and let cool. Cover each custard with plastic warp and refrigerate for at least 3 hours or for as long as 2 days.

Just prior to serving, spread a thin layer of sifted brown sugar evenly over

each
custard with a knife. Melt the sugar either by applying the flame of a propane torch to the tops of the custards or by placing the custards on the middle rack in the broiler, 2 inches from the heat, for 30 seconds to 2 minutes until the sugar is caramelized. Watch the custards closely to make sure the sugar doesn't burn.

NOTE:
For additional flavor, leave in the vanilla bean in the mixture until just before you pour it into the custard cups.

CRÈME BRULEE

This is a very popular dessert in as people love the rich and homey taste and
texture of custard. The warm crunchy sugar crust, in contrast with the silken
cold custard makes each bite a total sensory pleasure. Serve just as it is or
with fresh berries on top.

Ingredients:
1 quart light or heavy cream
1/4 cup sugar
8 egg yolks
1 vanilla bean, split lengthwise
1/2 teaspoon pure ground vanilla bean
1 teaspoon pure vanilla extract

Vanilla sugar for topping

Instructions:
Combine cream, sugar, and vanilla beans in a heavy saucepan and bring to
scalding point. Remove from heat, and allow to cool slightly. Beat egg yolks in
a stainless steel bowl. Combine with cream mixture, and allow to cool several
hours or in refrigerator overnight.

Remove the vanilla bean and scrape seeds into the cream mixture. Pour cream
mixture into 6 ounce ramekins or a shallow 2 quart casserole. Place in a larger
baking dish. Fill dish with hot water so that water comes halfway up custard
container's sides. Bake at 350 degrees until a knife inserted 1 inch from edge
of custard comes out clean (center will be soft), about 25 - 30 minutes,
depending on containers.

Remove custard from water bath and allow to cool, then cover and refrigerate
overnight.

To serve, cover custard (s) with an even 1/4 inch layer of vanilla sugar. Using
a kitchen torch, heat sugar topping until it caramelizes and becomes hard. Serve
immediately.

You also can make a hard, lollipop-like topping, which can then be refrigerated
and will last up to 12 hours before it softens. Place a bowl of
cold water next to the stove. Combine 2/3 cup vanilla sugar and 1/4 cup water in
a small, heavy saucepan. Cook over medium heat, without stirring. Swirl pan,
holding it by the handle. Bring syrup to boil over high heat, cover and boil 2
minutes. Uncover and cook until syrup just darkens to amber. Do not stir. Dip
bottom of pan into cold water to stop cooking.

Working quickly, spoon 1 tablespoon syrup over top of 1 cold custard; tilt
custard to completely cover with caramel (it will bubble, then become smooth).
Repeat with each remaining custard. Serve or refrigerate.

Chocolate Crème Brulee: Melt 5 ounces finely chopped high-quality bittersweet
chocolate in the top of a double boiler over simmering water.
Whisk the melted cooled chocolate into the warm egg and cream mixture, then
proceed with the recipe.

Creme Brulee With Fruit Compote

Ingredients:
1) 6 pieces White Bread, toasted
2) 4 cups Heavy Cream
3) 10 Egg Yolks
4) 1 cup Sugar
5) 1 tbs. Vanilla Extract

Ingredients for the Mixed Berry Compote:
1) 1 cup Orange Juice
2) Zest of one Orange
3) 1/4 cup Sugar
4) 1/2 pint Raspberries
5) 1/2 pint Strawberries
6) 1/2 pint Blueberries
7) 1/2 pint Blackberries
8) 2 tbs. Butter
9) 1 tbs. Gran Marnier

Preparation:
1) Take 4' cooking cutter and cut six circles from
bread.
2) Put on cookie sheet.
3) Place in 350 degree oven for 5 minutes or until
golden.
4) Remove and set aside.
5) In a mixing bowl, whisk cream and half cup of
the sugar.
6) Place in a sauce pan and bring to a boil.
7) In another bowl, whisk the rest of the sugar, egg
yolks and vanilla until incorporated.
8) Take 1/3 of the warm cram mixture and add to
the egg mixture to temper.
9) Add the remaining cream mixture to the yolk
mixture and mix until smooth.
10) Strain and put in a water bath to cool. Set aside.
11) Put one piece of tasted bread round in each of
the six ramekins.
12) Pour brulee mixture over the bread to fill the
ramekin.
13) Set aside for 30 minutes to absorb.
14) Set the ramekins in a water bath. Press the bread
down to submerge.
15) Cover with aluminum foil.
16) Put in a 350 degree preheated oven. Bake until
et, about 25-30 minutes.
17) Remove from oven and set aside to cool.
18) Place sugar, orange juice and zest in a pot.
19) Let come to a boil. Reduce by half. Add butter
to melt. Remove from heat.
20) Add the berries. Toss to coat. Add Gran Marnier.
Toss again and set aside.
21) Sprinkle top of brulee with granulated sugar, lightly.
22) Melt with a salamander or blow torch. Repeat 3 or
4 times until sugar melts and forms a hard caramel
coating.
23) Scoop compote on top of brulee, centered. Garnish
with a sprig of mint.

NO BAKE CREME BRULEE

All the cooking for this version is done on the cooktop.

INGREDIENTS:

3 cups heavy cream
2 vanilla beans
8 egg yolks
1/2 cup white granulated sugar
1 tablespoon white granulated sugar (for top)

DIRECTIONS:

1. Split each vanilla bean lengthwise. Place cream in a
medium heavy-bottomed pan, scrape vanilla bean seeds into
the cream (use a sharp-tipped knife) then add the beans
and heat until bubbles begin to form at edges of the pan.
Remove from heat and let stand 30 minutes to infuse the
cream with the vanilla flavor.

2. Beat egg yolks with sugar until pale and thick. Strain
cream and vanilla with a fine sieve and pour into egg yolk
mixture. Cook, without boiling, over low heat until mixture
thickens and coats the back of a metal spoon. Remove from
heat and divide evenly among 6 large ramekins or custard
cups. Cover and refrigerate 3 hours, until set.

3. Prior to serving, sprinkle remaining sugar evenly over
custards and brown with a kitchen torch or under the oven
broiler. Refrigerate until serving.