{"id":204,"date":"2014-08-20T01:41:16","date_gmt":"2014-08-20T01:41:16","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=204"},"modified":"2014-11-19T14:05:29","modified_gmt":"2014-11-19T14:05:29","slug":"crepes-creme-brulee-flan","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/desserts\/crepes-creme-brulee-flan\/","title":{"rendered":"~ Crepes, CremeBrulee"},"content":{"rendered":"

CICI\u2019s CREPES\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(rev 10\/10)<\/strong><\/p>\n

MAKES:\u00a0\u00a0 \u00a08 crepes\u00a0\u00a0 \u00a04 crepes<\/p>\n

Flour \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a02 cups\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a01 cup
\nEggs\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 2\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1
\nMilk\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 2 cups\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a01 cup
\nBro Sugar 1T\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/2 t
\nVanilla\u00a0\u00a0 \u00a0\u00a0\u00a0 1t\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 t
\nSalt\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 \u00bc t\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 pinch
\nOil\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0<\/p>\n

Put all ingredients in blender and process til smooth.
\nPreheat crepe pan or skillet<\/p>\n

For<\/strong> CREPE PAN,<\/strong> pour batter into dish and dip pan into batter; turn upright. Put on burner. When crepe loses gloss, invert onto a plate
\nFor SKILLET:<\/strong> Lightly grease non-stick Skillet, and pour 2 T batter into 6-7″ skillet.\u00a0 Rotate pan til batter covers bottom.\u00a0 Bake til bubbles appear. Loosen edges and turn and bake other side.<\/p>\n

\n

CREPE BATTER\u00a0 (the EASY way)
\n(makes 2 crepes)
\n<\/strong><\/p>\n

1\/4 cup milk
\n2 Tbsp. beaten egg
\n3 Tbsp. pancake mix<\/p>\n

Mix well.\u00a0 On medium high, heat a non stick skillet, spray with nonstick cooking spray.
\nPour half the batter into center of skillet.
\nLift and tilt the pan to evenly distribute the batter.
\nCook until top looks dry, turn and cook til golden brown underneath.\u00a0 Remove to wire rack or plate.
\nMake the second one the same way.<\/p>\n

\n

FRUITY DESSERT CREPES FOR TWO \u00a0\u00a0\u00a0 \u00a0<\/strong><\/p>\n

Prepare fruit in a small bowl first:
\n1\/2 banana, sliced small
\n4 fresh strawberries, sliced small sweetened with a bit of sugar
\n1 kiwi fruit peeled and sliced small and\/or 6 mandarin orange slices
\n1 snack size cup (3 1\/2 ounces) tapioca or vanilla pudding
\n1\/8 tsp almond extract mixed into pudding
\nHave ready:\u00a0 2 Tbsp. flaked coconut (optional)
\nSmall can of ReddiWhip whipped cream (in a can.)
\nHersheys chocolate syrup in squeeze bottle
\n2 ready to eat crepes\u00a0 (for homemade, see recipes below)<\/p>\n

Place a crepe on two different serving plates.
\nPut a stripe of pudding mixture across the center (from side to side).
\nSprinkle with coconut, spoon the fruit pieces on top
\nThen squirt a stripe of whipped cream down the center.
\nFold the crepe into thirds and sprinkle a few pieces of fruit on top.
\nSquirt some stripes of chocolate over a few times.
\nServe.<\/p>\n

\n

EASY DIVINE CR\u00c8ME BRULEE\u00a0<\/strong>
\nMakes (4) 1\/2 cup servings.<\/p>\n

2 c heavy whipping cream
\n5 egg yolks
\n\u00bd c sugar
\n1 T vanilla
\npinch of salt<\/p>\n

Preheat oven to 275\u00b0.<\/p>\n

By hand, whisk egg yolks till well blended; add sugar and blend; Add vanilla and cream. Whisk til creamy. Don\u2019t need to use mixer.
\nPour about \u00bd cup of mixture into (4) 7 oz size ramekins or cr\u00e8me brulee bowls.
\nPlace all these in a baking pan (9 x 13\u2014or something similar–depends on the size bowls\/ramekins used).
\nPlace pan on oven door and pour boiling water in pan around bowls til it reaches about half way up the sides of bowls. Very CAREFULLY place pan in oven\u2014don\u2019t let water get in bowls!<\/p>\n

Bake for 45 to 60 min, depending on depth of brulee in dishes.
\nWhen using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 min.
\nWhen bowls are narrower and taller, with the custard about 2 inches deep, bake for 50-60 min.<\/p>\n

When done, the brulee will be quite wobbly; it should jiggle from side to side when nudged.
\nHowever, it should NOT be liquid in the center. It will be barely set, but not liquid.
\nThe custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency.<\/p>\n

Remove bowls from pan and let cool for 15 min; then refrigerate. Good to chill overnight.<\/p>\n

See Instructions below for 2 ways to carmelize a top crust\u2026broiling is far easier and tastes just as good!<\/p>\n

CARMELIZING CRUST BY BROILING:<\/strong><\/p>\n

Move oven top rack to highest notch and turn on oven to Broil setting. Leave oven door slightly ajar.
\nWhen ready to make the sugar crust, take the bowls\/ramekins out of the refrigerator and dab their tops dry of any moisture or condensation.
\nSprinkle a fine layer of sugar (2-1\/2 T) over their tops, then shake them back and forth to distribute sugar evenly. Tap out any excess sugar. You should be able to almost see the custard through the thin layer of sugar.
\nPlace the ramekins on a cookie sheet and Broil for 2-3 minutes with door slightly ajar–rotating so that they broil evenly. WATCH them-they burn easily
\nRemove from oven when the crusts are golden brown and bubbling.<\/p>\n

Traditionally, cr\u00e8me br\u00fbl\u00e9e is served cold.
\nIf you like it cold, place the ramekins back in the refrigerator and refrigerate for about 30 to 45 min.–any longer and the sugar crust may soften.
\nIf you like them lukewarm, serve them after the sugar has set (about 5 min.)<\/p>\n

\n

CARMELIZING CRUST BY TORCHING:<\/strong><\/p>\n

It isn’t easy. If I had a dollar for every one I burned, I’d be halfway to retirement by now. Be sure to use plenty of sugar. If you had a 4 inch wide ramekin, I would use probably nearly 2 1\/2 Tablespoons of sugar. Enough that when you angle the ramekin above 45 degrees, you would have some sugar sliding around.<\/p>\n

When torching, pick up the ramekin and hold it in the palm of your hand. Now turn your hand so the ramekin is sitting at a 45 degree angle on a wood cutting board. The weight should mostly be on the cutting board. Rotating your fingers, start spinning the ramekin back and forth along the cutting board and torch the top side.<\/p>\n

Now, you may burn yourself. Resting it on the cutting board means that if you drop it, it won’t fall wrong-side-down or break. Be sure to grip the back side and don’t let your fingers creep to far forward.
\nAs you work the ramekin around, you will watch the sugar turn to liquid and slide around. Keep going until you get the coverage you desire. There will be lighter bits and darker bits, don’t keep yourself fixated on achieving the perfect golden brown, it’s nearly impossible.<\/p>\n

That is the way I did it, with LOTS of practice. If that seems too daunting (fair warning- I did burn myself a lot) then simply keep the torch a great enough distance away. Keep the top of the ramekin about one inch into the flame. Don’t hold the torch too close and just move slow. It will take longer, but it’s easier.<\/p>\n

A lot of professionals use a broiler to do this as well. If you’d like to try it, put the ramekin on the top rack of your oven, keep your eye on it (it can burn fast!) and rotate it with tongs on occasion to avoid any hot spots.<\/p>\n

By Kim Workman (Martha\u2019s daughter who is a professional cook)<\/p>\n

\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

CICI\u2019s CREPES\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(rev 10\/10) MAKES:\u00a0\u00a0 \u00a08 crepes\u00a0\u00a0 \u00a04 crepes Flour \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a02 cups\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a01 cup Eggs\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0 2\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Milk\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 2 cups\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a01 cup Bro Sugar 1T\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/2 t Vanilla\u00a0\u00a0 \u00a0\u00a0\u00a0 1t\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 t Salt\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0 \u00bc t\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":61,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-204","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/204","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=204"}],"version-history":[{"count":11,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/204\/revisions"}],"predecessor-version":[{"id":1274,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/204\/revisions\/1274"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/61"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=204"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}