|I want these in my mouth. Right now. All of them.|
I made this dessert this past New Year's Eve for a party, and it may be my best decision of 2011. To say this recipe was a hit is an understatement. You know a dish is a success when you lose count of the number of times that people steal someone else's dessert just to get one more guilty bite. If there's anything you try to make on this blog, make this. Believe me, you won't regret it.
|NYE one of my friends referred to this as a culinary lightsaber.|
Also, who doesn't love the opportunity to pull out the blow torch? I know I do...
For those who haven't heard of the terminology "tempering eggs" before, here's a short description vital to the success of the recipe. Eggs can be very temperamental when it comes to sudden changes in temperature. If you were to dump eggs into a warm or hot pot of chocolate, you'll end up with little bits of scrambled eggs in your chocolate mix rather than a smooth, creamy solution. You resolve this by slowly bringing the eggs to temperature. By adding small amounts of a warm liquid to eggs, you'll temper them, slowly bringing them to the same temperature as your liquid. Here's a Food Network video that illustrates (http://www.foodnetwork.com/videos/how-to-temper-eggs-video/85017.html). Note that in this recipe once we add the eggs to the liquid, the liquid will not be on the burner (unlike in the video where it stays over heat).
This month's #citruslove co-hosts:
Astig Vegan ~ Richgail
There's sure to be tons of culinary genius across all the blogs for this #citruslove event. Thank you to all the co-hosts and be sure to check out the recipe for Gluten Free Chocolate Orange Crème Brûlées below the bloghop.
Gluten Free Chocolate Orange Crème Brûlée
Servings: 8 4" ramekins
Prep Time: 20 minutes before baking, 5 minutes before serving
Bake Time: 35-40 minutes
Inactive Prep Time: 3 hours
11 egg yolks
1 quart heavy whipping cream
1 cup granulated white sugar
1 tablespoon vanilla
2 oz unsweetened Ghirardelli cocoa powder
1 oz Ghirardelli 100% cacao unsweetened chocolate
zest of 2 navel oranges
granulated sugar for caramelization
In a large bowl, add the egg yolks. Whisk the egg yolks for about 30 seconds. Set the bowl aside.
Preheat the oven to 350F.
Add the whipping cream, sugar, and vanilla to a medium saucepan over medium heat. Stir constantly until the sugar has dissolved and the cream is warm.
|How they appear out of the oven|
2. If you do not have a propane torch: Set your oven to broil. Cover the tops of the cremes with sugar. Place in the broiler and check every 10-30 seconds to make sure that the cremes do not burn. Remove them from the broiler immediately when the sugar has caramelized.