Orange Mascarpone BruleÃ© - Revision history

Drimble Wedge at 03:53, 11 October 2011

2011-10-11T03:53:41Z

2011-10-11T03:53:24Z

2006-12-03T20:48:29Z

2006-12-03T19:51:32Z

Method

2006-12-03T19:48:38Z

Method

2006-12-03T19:46:27Z

Method

2006-12-03T19:43:18Z

Method

2006-12-03T19:42:36Z

Method

2006-12-03T19:41:28Z

Method

2006-12-03T19:38:31Z

Ingredients

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 [[Image:Ramekins.jpg]]
-You can accellerate the chilling process by freezing the ramekins if you're sure you won't forget about them overnight. Otherwise, leave them covered in the fridge for up to 2 days.
+You can accelerate the chilling process by freezing the ramekins if you're sure you won't forget about them overnight. Otherwise, leave them covered in the fridge for up to 2 days.
 Sprinkle sugar across the top and break out your mini-torch. Apply heat evenly while turning your dish to ensure that the sugar caramelizes as evenly as possible.

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 [[Category:Iron Chef SA 015:Cheese]]
 [[Category:Eller's Recipes]]
 [[Category:Desserts]]
 [[Category:Cheese]]

← Older revision		Revision as of 19:46, 3 December 2006
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	Either way, this tasted like heaven. And now, I'm looking for a gym membership and a quadruple bypass.		Either way, this tasted like heaven. And now, I'm looking for a gym membership and a quadruple bypass.
		+
		+
		+	[[Caegory:Iron Chef SA 015:Cheese]]

@@ Line 32: / Line 32: @@
 Sprinkle sugar across the top and break out your mini-torch. Apply heat evenly while turning your dish to ensure that the sugar caramelizes as evenly as possible.
 [[Image:Sugartorch.jpg]]
@@ Line 37: / Line 38: @@
 [[Image:Mascarponebrulee.jpg]]
 Either way, this tasted like heaven. And now, I'm looking for a gym membership and a quadruple bypass.

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 Remove the milk and cheese from heat immediately and combine with your eggs, whisking them well to blend.
-[[Image:Cheeseandegg.jpg]]
+[[Image:Cheeseandeggs.jpg]]
-Return this mixture to your stove, but do not let it boil. Allow it to cook until it coats a spoon, and remove from heat.
+Return this mixture to your stove, but do not let it boil. Allow it to cook until it coats a spoon, and remove from heat.  Distribute into ramekins (this recipe will fill 2 3 1/2" dishes but you can distribute it otherwise if you wish) and chill until set.
 You can accellerate the chilling process by freezing the ramekins if you're sure you won't forget about them overnight. Otherwise, leave them covered in the fridge for up to 2 days.
 Sprinkle sugar across the top and break out your mini-torch. Apply heat evenly while turning your dish to ensure that the sugar caramelizes as evenly as possible.
+[[Image:Sugartorch.jpg]]
 The finer sugar you choose to use will produce better results at this step. I ground demerera and refined white sugars with a mortar and pestle, but you can also use a burr grinder to obtain finer granules and a nicer looking crust.
+[[Image:Mascarponebrulee.jpg]]
 Either way, this tasted like heaven. And now, I'm looking for a gym membership and a quadruple bypass.

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 ==Ingredients==
 [[Image:Brulee_ing.jpg]]
-large eggs
+* 3 large eggs
-cup mascarpone cheese
+* 1 cup mascarpone cheese
-cups milk
+* 2 cups milk
-orange
+* 1 orange
--4 tbsp sugar, the finer you have on hand, the better.
+* 3-4 tbsp sugar, the finer you have on hand, the better.
 ==Method==