Michael E. Generaliwhen sweets go bad
June 19th 2007 06:06
Your text goes hereTo start my post I would like to say after gaining 5 kg I am now the heaviest I have been ever, I must be doing something right as my energy levels are also on the improve and all with just a slight tweaking of my well entrenched habits. Other wins for our house hold this week include my kids eating a roast dinner with out threats or bribes and my wife has maintained a healthy and steady weight loss on the same diet I use to pack it on. Now last post I included a healthy version of a brownie recipe which I have made successfully. As a chef I am not immune to the odd disaster. In the kitchen however stuff ups are the mother ( or at least a cousin twice removed ) to success. On my other site I have posted a brulee recipe a classic French dessert which can put weight and cholesterol into a person sitting three doors down in another restaurant. This is a tried and true recipe and once perfected you can impress even the most ardent foodies. Now I recently made on a whim and with no time to prepare a low fat low calorie version which had all the class of lumpy custard and bore little resemblance to the creamy orgasmic brullee I have often produced. Here is that recipe
The “don’t try this at home because this recipe sux” brulee
2 cups light milk
˝ cup equal spoon for spoon
1 vanilla bean ( I still mourn the waste of this exquisite seed pod)
2 tsp vanilla extract
4 whole eggs
2 egg yolks
now I will not go through the method instead I will explain the mistakes and hope you learn from them.
1. equal does not dissolve well in milk, I discovered this after further experimenting with coffee ( I always put the milk in before the hot water) in this recipe the equal gives a grainy crystallised texture completely undesirable.
2. I increased the amount of egg white which although decreases the over all fat content, the lower cooking temperature of the egg white means it is more able to split giving a texture of scrambled eggs rather then thick and velvety
3. milk, even full fat milk is structurally different to cream. Milk is an emulsion of fat into water where as cream is the reverse. This fact is illustrated in the way cream settles on top of milk when you squeeze it from a cow and also the way they react when boiled. By definition milk has no more then about 4% fat and cream no less than 18% any percentage between these two is probably a mix of the two which when cooked will split into milk and cream. I used milk in the above recipe which I believe only aided the egg white into making this quite possibly the worst brulee I have ever tasted ( although a class mate at tafe did mistake salt for sugar twice in the same day when making brullees and that was quite a bit worse)
so the fixing of the recipe is tonight’s task here is my hypothesis recipe which will address all the above issues.
The “ I hope this works otherwise I will just have six more inedible brullees sitting in my fridge waiting for the merciful release of being chucked out” low fat low carb brulee recipe
Ingredients
125ml water
2/3 cup equal spoon for spoon
300ml light cream (18% fat)
2 tsp vanilla extract
1 vanilla bean
2 whole eggs
4 egg yolk
1. add the water and equal to a pot and dissolve fully over a medium heat.
2. add the cream and vanilla(s), *if you are lucky enough to have a vanilla bean and you didn’t waste it on a failed recipe carefully halve it an using the back of a paring knife scrape out the seeds and place them in the pot with the cream and bring to just under a boil.
3. while that is happening put the eggs in to a bowl an have a whisk ready.
4. while whisking the egg mix pour in the hot cream mix.
5. strain the mix through a fine sieve into a metal bowl and set this bowl over a pot of simmering water.
6. whisk the mixture often as it cooks and keep it over the heat until it thickens enough to coat the back of a spoon. You should be able to draw a line through the mix on the back of a spoon that hold true even when held vertically.
7. pour the mix into heat proof moulds (ceramic darioles 80 to 100mls in size) an transfer to the fridge
8. once completely cool sprinkle a tsp or so of caster sugar on top an burn using either a blow torch ( kitchen size not industrial ) or a spoon which has been heated up over a flame to red hot. Both methods provide opportunity for horrible scarring from painful 180 degree sugar and even hotter metal so do this with extreme caution.
Any how I will be making this tonight and if it works then I will tell you all about it if it doesn’t then its likely I will be writing about some thin completely off subject like football or miniature decorative Kugel hof moulds. TTFN dave
The “don’t try this at home because this recipe sux” brulee
2 cups light milk
˝ cup equal spoon for spoon
1 vanilla bean ( I still mourn the waste of this exquisite seed pod)
2 tsp vanilla extract
4 whole eggs
2 egg yolks
now I will not go through the method instead I will explain the mistakes and hope you learn from them.
1. equal does not dissolve well in milk, I discovered this after further experimenting with coffee ( I always put the milk in before the hot water) in this recipe the equal gives a grainy crystallised texture completely undesirable.
3. milk, even full fat milk is structurally different to cream. Milk is an emulsion of fat into water where as cream is the reverse. This fact is illustrated in the way cream settles on top of milk when you squeeze it from a cow and also the way they react when boiled. By definition milk has no more then about 4% fat and cream no less than 18% any percentage between these two is probably a mix of the two which when cooked will split into milk and cream. I used milk in the above recipe which I believe only aided the egg white into making this quite possibly the worst brulee I have ever tasted ( although a class mate at tafe did mistake salt for sugar twice in the same day when making brullees and that was quite a bit worse)
so the fixing of the recipe is tonight’s task here is my hypothesis recipe which will address all the above issues.
The “ I hope this works otherwise I will just have six more inedible brullees sitting in my fridge waiting for the merciful release of being chucked out” low fat low carb brulee recipe
Ingredients
125ml water
2/3 cup equal spoon for spoon
300ml light cream (18% fat)
2 tsp vanilla extract
1 vanilla bean
2 whole eggs
4 egg yolk
1. add the water and equal to a pot and dissolve fully over a medium heat.
2. add the cream and vanilla(s), *if you are lucky enough to have a vanilla bean and you didn’t waste it on a failed recipe carefully halve it an using the back of a paring knife scrape out the seeds and place them in the pot with the cream and bring to just under a boil.
3. while that is happening put the eggs in to a bowl an have a whisk ready.
4. while whisking the egg mix pour in the hot cream mix.
5. strain the mix through a fine sieve into a metal bowl and set this bowl over a pot of simmering water.
6. whisk the mixture often as it cooks and keep it over the heat until it thickens enough to coat the back of a spoon. You should be able to draw a line through the mix on the back of a spoon that hold true even when held vertically.
7. pour the mix into heat proof moulds (ceramic darioles 80 to 100mls in size) an transfer to the fridge
8. once completely cool sprinkle a tsp or so of caster sugar on top an burn using either a blow torch ( kitchen size not industrial ) or a spoon which has been heated up over a flame to red hot. Both methods provide opportunity for horrible scarring from painful 180 degree sugar and even hotter metal so do this with extreme caution.
Any how I will be making this tonight and if it works then I will tell you all about it if it doesn’t then its likely I will be writing about some thin completely off subject like football or miniature decorative Kugel hof moulds. TTFN dave
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