Chocolate crème brûlée tartlets

Sometimes it takes me forever to do certain things – make a recipe, watch a movie – and then, when I finally do it, it just feels... bleh.

Many, many years ago I watched the trailer for “November” and it intrigued me: I thought it looked interesting and I liked the idea of watching Courteney Cox in a drama: to me, she was the funniest of the girls in “Friends” – to this day I haven’t understood Jennifer Aniston’s wins at the Emmys and the Golden Globes. But then it took me 7 years to watch the movie and... bleh.

*spoilers*

It made me think of “Stay” – which is a movie I really like – but in a poor way.

*end of spoilers*

With that in mind I decided to make these tartlets, because I’d been meaning to make them since August 2008 – they turned out delicious! Thank heavens. :)

If you’re not into pastry making, make the chocolate custard only, pour into small bowls and serve, no need to caramelize it – it’s that good.

Chocolate crème brûlée tartlets
slightly adapted from the always wonderful Donna Hay Magazine and Modern Classics Book 2

1 recipe sweet shortcrust pastry
1 cup (240ml) whole milk
100g dark chocolate, chopped
½ teaspoon vanilla extract
2 egg yolks
3 tablespoons granulated sugar
½ tablespoon corn starch
1 tablespoon Amaretto (optional)
granulated sugar, extra, to sprinkle
whipped cream, to serve

Tart cases: lightly butter eight cavities – 1/3 cup capacity each – of a muffin pan. Divide the pastry into 8 equal parts. Roll each one into a rough circle and line the muffin pan with the pastry. Prick the bases with a fork and freeze for 30 minutes.
Preheat oven to 180°C/350°F. Roughly cut 8 pieces of foil – the size of the tart cases – and brush one side with butter. Press the foil pieces onto the frozen pastry (buttered side in contact with the pastry) and bake for 15 minutes. Remove the foil and bake for a further 5–8 minutes or until golden and crisp. Allow to cool completely in the pan on a wire rack. Carefully remove the tart cases from the pan.

Filling: place the milk, chocolate and vanilla in saucepan over medium heat and stir until melted. Bring to the boil and remove from heat. Place the egg yolks and sugar in a bowl and whisk until pale and creamy. Add the corn starch and whisk to combine. Gradually pour in the hot milk mixture, whisking continuously. Return to saucepan and cook over medium heat, whisking continuously, for 1–2 minutes or until thickened. Stir through the Amaretto. Set aside to cool. Pour the filling into the tart shells and refrigerate for 4 hours or until set. Sprinkle tarts with the extra sugar and use a blowtorch to caramelize the sugar. Top with the cream to serve.

Makes 8

White chocolate lime crème caramel + perfect combinations

One of the flavor combos I love the most is white chocolate paired with sour flavors like lemon, lime, orange, passion fruit – it's almost like the sweetness of the white chocolate backs up to let those flavors shine, adding a new dimension to the chocolate. Yum. :)

That reminds me of Christian Bale’s speech at the Golden Globes this year (by the way, if you haven’t seen “The Fighter” I highly recommend it) but I must admit that his speech at the Oscars – with the “F” bomb thing – is my favorite. :D

White chocolate lime crème caramel
from The Art and Soul of Baking

Custard:
2 cups (480ml) whole milk
3 tablespoons caster sugar
finely grated zest of 3 limes
3 large eggs
170g (6oz) white chocolate, finely chopped

Caramel:
½ cup (120ml) water
1 cup (200g) caster (superfine) sugar

Heat the milk, sugar and lime zest in a medium saucepan over low heat, stirring until sugar dissolves. Bring to a simmer, then remove from the heat, cover and let infuse for 30 minutes.
Meanwhile, make the caramel to coat the ramekins: have ready six ¾ cup (180ml) ovenproof ramekins and a large pot of boiling water.
Pour the ½ cup water into a small saucepan and add the sugar. Cook over medium heat, stirring until sugar is dissolved. Increase to high heat and do not stir – just swirl the pan occasionally. Cook until caramel turns a deep golden color. Remove from the heat and immediately divide the caramel among the ramekins, swirling them so the caramel coats the sides as well as the bottom. Work fast before caramel hardens, but be careful to avoid burning yourself.
Preheat the oven to 165°C/325°F. Reheat the lime infused milk over medium heat until it just starts to simmer. Whisk the eggs in a medium bowl. Remove from the heat and gradually pour it over the eggs, whisking constantly. Add the chocolate and whisk until it melts completely. Strain the liquid into a jug then divide it evenly among the prepared ramekins. Place them into a baking pan and place it in the oven. Add hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30-40 minutes or until just set – do not overbake.
Carefully remove from the oven, then from the water bath and set on a wire rack to cool completely. Refrigerate for 3-4 hours before serving.
Unmold the crème-caramels into plates to serve.

Makes 6

Raspberry trifle cupcakes

I have to tell you two things about these cupcakes: first, they were delicious; second, the icing was a bit of a pain in the neck to make – I beat it forever using the electric mixer and it still did not firm up like the one on the magazine (I believe it happened because I used a different kind of cream).

It was not as quick as I’d expected it to be, but I wasn’t determined not to quit – I was already feeling bad for quitting “In Bruges” after watching it for 50 minutes...

Raspberry trifle cupcakes
from Donna Hay magazine

Cupcakes:
250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
2 teaspoons vanilla extract
4 eggs
2 1/3 cups + 1 tablespoon (337g) all purpose flour
2 ¼ teaspoons baking powder
generous pinch of salt
1 cup (240ml) whole milk, room temperature
1 cup frozen raspberries
¼ cup (60ml) sweet sherry*

Whipped custard icing:
1 ½ cups (360ml) heavy cream
1 vanilla bean, split and scraped
4 egg yolks
¼ cup + ½ tablespoon (56g) caster sugar
2 teaspoons corn starch
1 cup double (thick) cream**
1 tablespoon icing sugar

Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil. Remove from heat, cover and set aside for 30 minutes. Remove the vanilla bean and reheat the mixture. Place the egg yolks, sugar and corn starch in a bowl and whisk thick and pale. Slowly pour the hot cream mixture over the yolks, whisking continuously. Return to the saucepan and stir over low heat for 8-10 minutes or until the mixture thickens and coats the back of a spoon. Let cool, then refrigerate until required.
Now, the cupcakes: preheat the oven to 180°C/350°F. Line two 12-hole ½ cup (120ml) capacity muffin pans with paper cases. Place the butter, sugar and vanilla in the large bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl. Sift over the flour, baking powder and salt and beat until combined. Add milk and beat in low speed until combined. Fold in the raspberries. Divide batter among prepared pans and bake for 15-18 minutes or until risen and cooked through when tested with a toothpick. Carefully remove from the pan and place on a wire rack. Drizzle the warm cupcakes with the sherry and cool completely.
Finish the icing: add the double cream and the icing sugar to the cool custard and whisk until stiff peaks form. Spoon the icing over the cupcakes.

*I didn’t have any sherry at home, so I drizzled the cupcakes with vanilla extract
** there is no double cream in Brazil, so I whipped 1 cup whipping cream until stiff peaks formed, combined it with the custard then whipped it again

Makes 24 – I made ¼ of the recipe above, used 1/3 cup (80ml) capacity pans and got 6 cupcakes

Butterscotch pots

You almost got another panna cotta here today. :)

I think of panna cotta every time I need to use up heavy cream before it goes bad – what changed my mind this time, you might ask? The poor lonely egg yolks left from the buttercream on my MIL’s birthday cake. :D

These pots are delicious but also very, very rich – small cups are the way to go here.

Butterscotch pots
from Sticky, Chewy, Messy, Gooey

6 tablespoons (84g) unsalted butter
1 ½ cups (262g) dark brown sugar, packed
3 ½ cups (840ml) heavy cream
¾ teaspoon salt
1 tablespoon vanilla extract
1 tablespoon Scotch whisky or Irish whiskey
9 large egg yolks
sweetened whipped cream, to serve (optional)

Preheat the oven to 325°F/160°C.
In a large, heavy-bottomed saucepan, combine the butter and brown sugar and melt together over medium heat and bring to a boil. Boil for 1 minute and then stir in ½ cup of the cream. Stir until the mixture is smooth and combined. Remove from the heat and stir in the remaining 3 cups of cream, the salt, vanilla and whiskey.
In a large bowl, whisk the egg yolks until smooth. Gradually whisk in the cream until smooth – whisk continuously to avoid cooking the yolks. Strain the custard through a fine sieve into a large container with a pouring spout. Divide the custard among 8 ovenproof ramekins/cups.
Place the ramekins in a large roasting pan. Place the roasting pan in the oven and pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the roasting pan with foil and pierce it in several places to allow steam to escape.
Bake the custards just until set around the edges and still slightly wobbly in the center, 45-60 minutes. Remove the custards from the oven and then from the water bath; set aside to cool completely then refrigerate, covered with plastic wrap, until well chilled, at least 4 hours for up to overnight. Top the custards with a dollop of whipped cream, if desired, and serve (I dusted the cream with a little cocoa powder).

Serves 8 - I made 1/3 of the recipe above and used 200ml capacity cups

Eggnog brûlée

Last Saturday I tuned in for my weekly dose of Ms. Lawson and they aired one of her Christmas episodes – which I confess to have seen three times already, without an ounce of guilt; she got me into holiday spirit even more with her delicious food. My holiday recipe series continues and after the spiced brigadeiros I present you eggnog brûlée.

Don’t be surprised by the hard caramel crust on top of the dessert: I don’t own a torch and therefore tried Donna Hay’s hint of running a hot spoon over the sugar topping; that failed miserably, but I was decided to have a brûlée topping no matter what – even if I had to make some caramel on the side and pour over the custard. It was a matter of honor, after all. :)

Eggnog brûlée
from Donna Hay magazine

2 cups (480ml) heavy cream
1 vanilla bean, split and scraped
2 cinnamon sticks
2 tablespoons brandy
5 egg yolks
¼ cup + ½ tablespoon (56g) caster sugar
1/3 cup (66g) caster sugar, extra

Preheat the oven to 150°C/330°F. Place the cream, vanilla seeds and bean, cinnamon and brandy in a saucepan over medium heat until it just comes to a boil.
Place the egg yolks and sugar in a bowl and whisk until well combined. Discard the vanilla bean and cinnamon sticks and slowly pour the cream mixture over the egg mixture, whisking well to avoid cooking the eggs.
Return to the saucepan and stir over low heat for 6-8 minutes or until the custard thickens and coats the back of a spoon – do not let boil. Pour the custard into four ½ cup (120ml) capacity ovenproof dishes and place in a deep baking dish. Pour enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes or just until set. Remove from the oven, set aside to cool completely then refrigerate for 2 hours or until set.
Top each brûlée with the extra sugar and gently run a hot metal spoon* or brûlée blow torch over the top until sugar caramelizes – since I don’t own a torch and the spoon-technique failed, I prepared some caramel and poured over the set custard.

* the spoon might get permanently tarnished

Serves 4

Baked pear custards

Let me tell you a secret: I’m a lazy person. Depending on the subject, not one beats me in the lazy department.

Joao and I had plans to go to the movies last Saturday. I’d already chosen the movie, the session... But the thought of going to a crowded mall – they are really full here in Sao Paulo on weekends – made me drop the idea. I looked at the hubby and he read my mind: “Ok, Ok, let’s stay in”. :D

But I’m no lazy when it comes to cooking and baking: I made lunch for us, baked a batch of cookies and finished up with these custards – they turned out to be my favorite recipe of the day.

Baked pear custards
from Donna Hay magazine

2 cups (480ml) pouring cream
2 eggs
1 egg yolk
1/3 cup (67g) caster sugar – I used vanilla infused sugar
1 teaspoon vanilla extract
1 corella pear, thinly sliced – I used Williams
freshly grated nutmeg, for sprinkling

Preheat the oven to 150ºC/300ºF.
Place the cream in a saucepan over medium heat until it just comes to the boil. Place the eggs, egg yolk, sugar and vanilla in a bowl and whisk until combined. Gradually add the hot cream, whisking constantly to combine and to avoid cooking the eggs.
Pour into four 1 ½ cup (360ml) capacity ovenproof bowls/dishes and top with the pear slices. Place on a baking tray and cook for 20-25 minutes or until just set – this is a very silky dessert.
Sprinkle with nutmeg to serve – the magazine doesn’t mention if you these custards are supposed to be served hot or cold; I tried them warm and cold (after a night in the fridge) and think both ways work great.

Serves 4

My dad's favorite dessert: Sweetened Condensed Milk Custard

Although we still are counting calories at home, I’ll take a break from the healthy/low fat posts and show you my dad’s favorite dessert: sweetened condensed milk custard.

Last Saturday we celebrated his 59th birthday and I cooked and baked for the party. Unfortunately, I didn’t get good photos of the food – not even of the cake. I think everything was OK, because there was nothing left. :)

This custard is extremely popular here in Brazil and loved by many of us. As fattening as it looks (and is), you should give it a try – I just ask you not to put the blame on me once you get hooked.

Sweetened Condensed Milk Custard

Caramel:
160g caster sugar
100ml boiling water

Custard:
1 can sweetened condensed milk (395g)
2 cans of whole milk – use the condensed milk can to measure the milk amount
3 eggs
½ teaspoon vanilla extract

Pre-heat the oven to 200ºC/390ºF.

For the caramel: place the sugar in a saucepan over medium heat and cook until it begins to melt. Using a wooden spoon, stir it from time to time to make sure the melting process is even.
When the sugar turns into a dark brown syrup, add the water – carefully not to get burned – and cook it until there are no more sugar lumps.
Remove from heat and pour this caramel inside a 19cm ring pan, coating the sides well.
Set aside.

For the custard: place all the ingredients in a blender and blend for a couple of minutes. Pour the mixture into the prepared pan. Cover it with foil.
Place the prepared pan inside another pan and pour hot water until it comes half way the ring pan. Bake for 1 hour and 30 minutes or until a skewer/small knife inserted comes out clean
Leave it to cool then refrigerate for at least 6 hours.
Unmold and serve.

Serves 10.