Jeanne des Amoises

FRIDAY -Dessert Day-BURNT HONEY CREME BRULEE

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BURNT HONEY CREAM BRULEE

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use.  If you don’t have the time or extra cash, use the broiler.   

8 servings (or 2 big servings it is that good)

¾ cup honey
1 vanilla bean, split lengthwise (2 teaspoons extract
3 cups heavy cream (whipping cream substitutes)
1 cup whole milk
¾ teaspoon kosher salt
8 large egg yolks
2 ½ Tablespoons sugar plus 1 Tablespoon of Cinnamon

 Preheat oven to 300°.

Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don’t worry, this is what you’re going for!) and bubbling begins to slow, 5–8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.

Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.

Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.

Bake until edges of custards are set but centers still jiggle slightly, 65–75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.

Just before serving, sprinkle custards evenly with sugar and cinnamon and heat with torch, or broil, until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.

DO AHEAD: Custards can be made 5 days ahead. Cover and keep chilled.

Nothing like frenched potatoes

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GRAUTIN DAUPHNOIS

2 pounds baking potato Russet or a Yukon Gold, peeled and thinly sliced
2 cups (50 cl) whole milk
3 cloves of garlic crushed and minced
3/4 teaspoon salt
3 bay leaves
Freshly ground nutmeg
Freshly ground black pepper
1 cup creme fraiche or heavy cream
2 cups  freshly grated  Gruyere cheese

Preheat oven to 375 degrees F

Place the sliced potatoes in a large saucepan and cover with the milk and 2 cups of water. Add the garlic, salt, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.

Using a slotted spoon, transfer half of the potatoes to a large, 14- by 9- by 2-inch buttered baking dish. Sprinkle with the nutmeg, pepper, half the creme fraiche, and half the cheese. Cover with the remaining potatoes, and sprinkle again with nutmeg, pepper, and the remaining creme fraiche and cheese.

Bake, uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.

 

 

 

The tasty kind of flaming steak/stake

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STEAK MOUTARDE FLAMBÉ (Flamed Mustard Steak)

4 beef fillet steaks
1 tablespoon butter
salt and pepper
3 teaspoon rosemary
2 teaspoon sage — crumbled
3 cup cognac
4 teaspoons Dijon mustard-or a good brown mustard
2 Tablespoons sour cream
2 cup cream
3 teaspoons paprika

In skillet heat and melt the butter.

Add 4 fillets of beef, and sauté over high heat.
Turn and sprinkle with: salt, coarsely ground pepper, the rosemary, and crumbled sage leaves.

***Cook to desired degree of doneness (4 to 5 minutes per side for rare).

Pour off excess fat from pan and sprinkle fillets with: cognac. Ignite the cognac and when the flame burns out, transfer fillets to a warm serving platter and keep warm. Then pencil on new eyebrows.

To skillet add: mustard, and rose paprika.

Combine: sour cream and cream and stir into mustard mixture already in the skillet.

Cook, stirring, for approximately 1 minute. Pour the sauce over the fillets and serve.