25 Low-Sodium Restaurant Chain Orders
Pudding Brûlée That's Waiting For The Sound Of Your Spoon
The combination of round cooked rice with spices such as vanilla and cardamom results in an impeccable rice pudding. The only thing left to do is caramelize the sugar, and you have yourself a winning dessert that's perfect for personal servings.
Sure, using the microwave can significantly shorten the process, but with a "wow" dessert like this, you need to invest just a little more effort. This dish is a must for rice pudding lovers (you know who you are), and the delightful sugar caramelization at the end creates a crunchy crust that's a joy to crack with a spoon and dig into.
Pro tip: It's worth having a small blowtorch at home, and take note—it's usually cheaper at hardware stores than at specialty kitchen stores.
Ingredients:250 ml (1 cup + 2 tbsp) milk
150 grams (3/4 cup) cooked round rice
330 ml (1¼ cups + 2 tbsp) heavy cream
100 grams (1/2 cup) sugar
1 tbsp vanilla extract
1 cardamom pod
1 sage leaf
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5 egg yolks from large eggs
For garnish: Demerara brown sugar, berries (strawberries, blueberries, raspberries), toasted sliced almonds
Instructions:1. Cook the rice and milk mixture over low heat, stirring continuously for about 10 minutes.
2. In a medium saucepan, bring the heavy cream, sugar, vanilla, and spices to the brink of a boil.
3. Whisk the egg yolks in a medium bowl. Gradually add the cream mixture to the yolks, whisking constantly.
4. Strain the cooked rice and milk mixture, and add it to the cream and egg mixture. Pour the mixture into serving dishes. Microwave for 3 minutes (or bake in the oven for 15-20 minutes) until the custard sets but still jiggles in the center. Let it cool.
5. Before serving, sprinkle a thin, even layer of demerara sugar and use a blowtorch to caramelize it. Serve with fresh berries and toasted almonds.
Paula Shoval, in collaboration with Sugat
Asda Introduces Pre-caramelised Frozen Crème Brûlée In UK 'supermarket First'
British retailer Asda has launched a pre-brûléed, frozen crème brûlée, in a UK 'supermarket first'.
Made with premium ingredients including British double cream and Madagascan vanilla seeds, the pre-brûléed demerara sugar gives the dessert its characteristic crack when tapped. The dessert only needs thawing for five hours for a golden, crispy top.
Sarah Sharples, innovation manager at Asda, said: "We travel the globe tasting and seeking inspiration for new products. Retro desserts have been on the rise for a few years now, and none more so than the crème brûlée – gracing restaurant menus untouched and in its classic form. Our Extra Special Classic Crème Brûlée allows shoppers to recreate this experience at home – it's a classic French dish, made easy!"
Adding to its appeal, the no-cook crème brûlée offers an energy-efficient, low maintenance choice, in line with Asda research that revealed that ovens are no longer the centre of the kitchen due to rising energy costs.
Jemma Copley, product development manager for frozen desserts at Asda, added: "Traditionally, all shop bought crème brûlées needed to be topped by the customer at home using a grill. The beauty of a frozen crème brûlée is that the product is held in a way which allows the pre-brûléed sugar layer to stay crisp, meaning the customer gets the crack each time with very minimal effort. It is a classic recipe using quality ingredients for the perfect pud."
The Extra Special Classic Crème Brûlée is available to purchase at Asda stores now.
#Asda #dessert #UK
Brown Bread Ice Cream
Ingredients 45g wholemeal breadcrumbs 500ml whipping/heavy cream 180g demerara sugar 3 Tbsp dark rum ¼ tsp vanilla extract Makes about 750 mlMethod Method 1 Spread the crumbs out evenly on a large baking tray and toast under the grill, turning them at short intervals so that they brown evenly. Measure the cream into a jug and stir in the cooled, browned crumbs and the remaining ingredients; cover and chill for 1 hour to give the crumbs a chance to soften.Method 2Combine the crumbs with an equal quantity (135g/¾ cup/4¾ oz) of Demerara sugar. Spread out evenly on a large baking tray. Preheat the grill on medium to high, then position the baking tray 7.5-10 cm/3-4 inches from the heat source.
From now on do not leave the grill but continue toasting and regularly and evenly re-spreading the crumbs until the mixture is an overall colour - just one stop lighter than muscovado sugar.
As it browns the mixture will get stickier as the sugar melts, but try to spread it as evenly as possible. When sufficiently browned, remove and leave to cool. When cool, pound the lumps of crumb/sugar mix until reduced to the size of Demerara sugar crystals. Measure the cream into a jug and stir in the crushed crumb/sugar mix and remaining ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge to chill for 2 hours. This gives the crumb mix a chance to soften, but leaves a minimal crunch in the finished texture of the ice cream.
When ready, either still freeze or start the ice-cream machine, giving the mix a good stir before pouring it into the machine. Churn until the mixture has the consistency of softly whipped cream. Now quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid.
Finally label, then freeze. Serve within 1 hour. If the ice becomes solid it will need about 30 minutes in the fridge before it is soft enough to serve.
Reproduced with the kind permission of Robin Weir from Ices: The Definitive Guide, Publ: Grub Street, 12.99
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