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| Créme Brulee Doughnut |
| Yields: 6 servings |
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| CRÉME BRULEE |
1 pint Cream
8 egg yolks
4 oz sugar
1/2 vanilla bean
6 oz sugar
mint leaf for garnish
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| DOUGHNUT |
1 C water
1 stick unsalted butter
1 3/4 T sugar
1/4 t sea salt
1/4 lb sifted flour
4 whole medium eggs
1/4 t ground cinnamon
vegetable or olive oil
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| METHOD |
| Temper yolk and sugar mixture with boiling cream.
Add mixture to remainder of cream and cook until cream thickens.
Refrigerate for two hours. |
| METHOD |
| Prepare to fry the dough by heating oil in a pan (1 to 1 1/2 inches) to
360º F.
To make dough: heat water, margarine and salt to rolling boil in
3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture
forms a ball, about 1 minute. Remove from heat. Beat eggs all at
once; continue beating until smooth and then add to saucepan while
stirring mixture.
Spoon mixture into cake decorators’ tube with large star shape tip (like
the kind used to decorate cakes). Squeeze out 3- to 4-inch-in-diameter
circle onto wax paper. Make doughnut shape. Place into hot oil. Fry 3
or 4 at a time until golden brown, turning once (about 2 minutes each
side). Drain on paper towels. Mix sugar and optional cinnamon); roll
doughnuts in sugar or dump the sugar on the pile of doughnuts, like
the pros. Place on center of plate and pour Cajeta sauce on the plate
around the doughnut, fill center of doughnut with créme brulee and
top with granulated sugar. Then caramelize with torch. |
| CAJETA SAUCE |
| 1 can sweetened condensed milk |
| METHOD |
| Place can of sweetened condensed milk in a pot of water and boil for
3 hours. Remove can and let cool completely before opening! |
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