The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.
Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Look at this short video on a creme brulee “drama”! 🙂
Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don't have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don't own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
1 hour 30 minutes
Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
Add the cream a little at a time and stir. Remove the scum with a tea spoon.
Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
Before serving, cover each cold creme brulee evenly with sugar (1 tsp).
Caramelize using a propane torch.
If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Pineapple Vodka is nicely flavored and has a pleasant taste. A vanilla bean is not a must but will improve the experience by softening the drink.
Pineapple needs to be ripe and juicy. Vodka needs to be good. And don't think that ripe pineapple will save your bad quality vodka, or good vodka will make your green pineapple taste better!
Peel and core fresh pineapple, cut into cubes. Place the pineapple into a large bottle or mason jar with lid. If using vanilla bean, slice the bean from top to bottom in one long slit keeping it attached at the upper stem, like a v-shape. With help of the knife scrape, scrub the seeds and add them into the jar. Fill the jar with vodka. Cover and put it off to the side for 5 days in a fresh and dark place, to let the flavors infuse.
After 5 days, strain pineapple out through a fine mesh strainer and pour your infused vodka into a nice, fancy bottle. Refrigerate. It will be ready as soon as it is chilled.
You can eat the leftover pineapple. And of course make sure not to offer it to kids or pregnant women.