Krispy Krème Brûlée Recipe
Chef Rodney Freidank elevates the humble doughnut to new heights
From Greenville, South Carolina's Table 301 executive chef Rodney Freidank
Ingredients:
6 Krispy Kreme glazed doughnuts
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
Ingredients:
6 Krispy Kreme glazed doughnuts
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
Preparation:
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.
Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Note: Propane kitchen torches are highly flammable. To prevent injury, follow the manufacturer's instructions.
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.
Once the sugar is dissolved, temper the yolk mixture by whisking in a small amount of the hot cream mixture. Once the yolks are tempered, whisk them into the remaining cream mixture. Strain the brûlée base through a fine mesh strainer.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Note: Propane kitchen torches are highly flammable. To prevent injury, follow the manufacturer's instructions.
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