Tag Archives: heavy whipping cream

Sour Cherry with Grand Marnier Creme Brulee

I recall having a traditional creme brûlée years ago and not liking it. I don’t remember where, just that this raved upon dessert tasted a bit like an eggy mess.  It turned me off completely.  Then, one Valentine’s Day, six years ago my dear sweet friend and old neighbor Allison brought Valentine desserts over to Ben and me.  Allison has this knack of having mismatched, yet whimsical, plates, bowls & cups and other trinkets in her home.  She converted me to forgoing paper napkins, due to her assortment of linen napkins I would find her using with her lunch, or serving me with a cookie on it.

There she was with two little black foiled containers filled with creme brulee sitting on one eclectic small plate; along with a cut out paper heart placed on those white paper doilies.  Allison and I shared the love of eating fine food and here she was sharing this delectable creamy treat with us. As she stood there describing her love of these specific creme brulees (from a local bakery), I stood there smiling with a very thankful heart.  What I didn’t tell her was what I was thinking, which was, “Oh, how incredibly thoughtful, but I don’t like creme brulee.  I won’t let Allison know.”  I placed the plate on the table and gave Allison a big thankful hug and said goodbye.

After I shut the door I said, “Ben, Allison brought over some dessert for us for Valentine’s Day,” to which he replied, “that’s nice.”  “Yes, it was, but do you know what she brought? (because Ben knew I wasn’t fond of creme brulee),” I said, “Creme Brulee!”  I recall Ben laughing at my predicament and then asked, “well, are you going to try it?”  Like any good foodie, regardless if past experience went awry, I responded with an astounding “Yes!”

I got two spoons and dipped my spoon to remove just a little bit.  And what I tasted was nothing like scrambled eggs mixed in cream.  It was simply heavenly.  All Ben heard was, “MMM, OHH!  Ben! (another bite) This is amazing!  You have to try this! (another bite) I could eat yours if you want!”  I was transformed.  So when my dear friend Talia was coming over for a little birthday celebration, I knew I needed to make her creme brulee.  Except, I wanted to put a spin on it by adding the sour cherry with Grand Marnier filling on the bottom.  I recommend ensuring that the creme is very cold while the brulee is warm when you serve–it’s the best way to eat it in my opinion (plus, did you know sweet is more pronounced when it is warmed up, so the cold creme doesn’t allow the sugar to become overbearing).  You’ll be sure to win over even the biggest anti-creme brulee person with this dessert.

A Year Ago: Spicy Caramel Popcorn

Sour Cherry Creme Brulee with Grand Marnier (printable recipe)

Keep the egg whites to use for another recipe. And if you stay tuned, I’ll share a Coconut Lime Macaroon recipe to utilize them.  If you don’t have a blow torch, then put your cooked & chilled creme brulee ramekins in 9×13 pan (or roasting pan) and fill it with ice, in order to keep the custards VERY cold.  Turn your broiler on and put your ramekins (with the sugar on top) sitting in the ice bath directly under the broiler for only 30 seconds.  Check the sugar (brulee) to ensure it doesn’t get too burnt.  If you need it to cook a bit more, then put it back in for another 15 seconds and continue until it reaches your desired burnt sugar liking.

Sour Cherry Filling Ingredients:

  • 1 pound fresh/frozen sour cherries ( I used frozen sour cherries that were fresh in the summer)
  • 1-2 Tb raw honey
  • 1 Tb arrowroot powder
  • 2-4 Tb Grand Marnier

Creme Brulee Ingredients:

  • 1/2 cup whole milk
  • 1 1/2 cup heavy whipping cream
  • 1/3 cup evaporated cane juice sugar
  • pinch of salt
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1 tsp Grand Marnier (optional)
  • 6 egg yolks, large eggs
  • 1/4 cup sugar for brulee part

Sour Cherry Filling:

Put all of the cherries, along with the juices into a heavy-bottomed saucepan (ensure there are no seeds in the cherries). Turn the heat to medium. If your cherries are frozen, wait before adding any of the other ingredients until the cherries are completely thawed. If your cherries are thawed or fresh, add 1 Tb of honey and allow to bubble, stirring occasionally. Keep it in this stage for about 10 minutes. You are working towards a nice filling consistency.

Sprinkle the arrowroot over the cherries and mix thoroughly. If the mixture is bubbling rapidly, turn the heat down, in order to avoid burning. You want it to simmer/bubble. The filling should start to set as you stir occasionally. Taste throughout to see where the filling sweetness is at. If you feel that the filling needs another tablespoon of honey, add it now. Once the filling has thickened (dip a metal spoon in the filling and it should coat it), add two tablespoon of Grand Marnier (I used 2 Tb). Adding more than two tablespoons will make the filling taste more boozy; however, once the filling is added to the ramekins and cooked with the creme, the Grand Marnier burns off a bit with just two tablespoons. Cook on stove top for an additional minute, then remove from heat to cool.

Creme Brulee Ingredients:

Combine the milk, cream, sugar, salt, and vanilla bean in a small saucepan and stir over medium heat until it reaches the boiling point. Set aside to steep until it cools down.

Preheat oven to 300 F, and adjust a rack slightly lower than center.

In a separate bowl, whisk the egg yolks & optional 1 tsp of Grand Marnier briefly. Add the cream mixture very slowly into the yolks, whisking well with each addition. Once blended, strain the mixture through a fine sieve. Put cherry filling into 8 or 9 (4-ounce) shallow ramekins (about 2 inches high) to cover bottom (about 2 tsp), then pour the custard mixture on top of the cherry filling, and bake them in a water bath for 35 to 45 minutes, until centers are softly set. “Remove from oven and cool in water bath until comfortable to handle. Cover the dishes and refrigerate for 2 hours. These can be stored for 1 or 2 days before serving.

To serve, sprinkle each top with about 1 1/2 teaspoons of brulee sugar and torch to caramelize. For thicker caramelized crunch, use more sugar.

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Gluten-free Ice Cream Cone Cupcakes

Does anyone else feel like there is something altogether wonderful & magical about snow falling in the middle of the night, creating a quiet peace that is incomparable to any other? I wasn’t acquainted with this mystery in the deserts of Arizona. It wasn’t until I visited a high school friend during my freshman year Spring break in Providence, RI. It was a Friday, and all the students on the campus had left for their Spring break. Not only
was the campus and surrounding area quiet, but we soon found ourselves inside looking out to what would seem a snow globe world. Picturesque.

It reminds me of Arizona’s desert night sky. When you look up at the open clear sky, all you see is the infinite expanse of stars. Or what I refer to as “the stars beyond the stars.” Snow falling and covering the world at night creates the silence of peace beyond the silence. It reminds me of how finite I am amidst the vast accompaniment of sound. That’s a bit how I feel with every birthday celebrated, especially my kids’ birthday. This finite person, gets to relish in these moments of seeing the stars beyond the stars. Yet I get distracted or overwhelmed by the greatness of it all…the mystery. I would rather spend my time marveling and rejoicing over the unknown, the stillness of the fallen snow, or simply being given the pleasure to be still with the moment.

These moments, these treasures that I wish I could put in a locket and wear around my neck to serve as a reminder that life is worth living to its fullest.  When I see my daughters laugh and hug one another, when I see the white flag of humility waving, or when I see Veronica’s progress developmentally and she isn’t even aware she has a delay (because she sees the stars beyond the stars).  Oh how wonderful it is to look at the world like that.  I think having Ice Cream Cone Cupcakes also makes it easier for a four years old (or 30, 40, 50 yrs).

A Year Ago: Ice Cream Cone Cupcakes, Split Pea Soup, & Mustard Roasted Cauliflower

Gluten-free Ice Cream Cone Cupcakes (printable recipe)

This recipe has been adapted from my non-GF recipe.  Both are wonderful and they are a sure hit at kid’s parties and the adults like to eat them too.  A note about measuring almond flour.  I use a blanched almond flour and I scoop it out with a spoon and put it in my measuring cup.  I encourage you to use a scale, which will get the most accurate results; however, I know that is not always an option.  Do NOT scoop out with your measuring cup, because it will yield a higher weight than what my recipe requires.

Cupcakes Ingredients

  • 2 1/2 cups (180 g) almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 g) unsalted butter, room temperature
  • 1/4 cup (65 g) light agave nectar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (170 g) whole milk
  • 1/4 cup (30 g) multi-colored confetti sprinkles
  • 12 cupcake GF sugar wafer cones

Whipped Cream Frosting

  • 1 cup cold heavy whipping cream
  • 1-2 Tb light agave nectar
  • 1 teaspoon vanilla extract

Directions

  • Preheat the oven to 350.  Place the wafer cones in the muffin pan.
  • In a small bowl, whisk together flour, baking powder and salt.  In the bowl of an electric mixer, cream together the butter & sugar until well blended.  Beat in the egg and vanilla until light.  With the mixer on low speed, gradually add half of the almond flour mixture, then the milk and then the rest of the flour mixture until well blended.  Fold in the confetti sprinkles into the batter.  Using a small ice cream scooper/cookie dough scooper, divide the batter evenly among the 12 cupcake cones.
  • Bake the cupcake cones for 20-25 minutes.  When you press lightly in the middle of the cone, they should spring back.  Let them cool on a cooling rack until they’re completely cooled.
  • While the cupcakes are in the oven.  Put your metal mixing bowl and whisk attachment in the freezer.  Allow them to get cold (about 15 minutes).  Remove the bowl & whisk attachment.  Add cold heavy whipping cream to the bowl.  Beat on high speed until stiff peaks form.  Add the agave nectar & vanilla and beat on low speed a bit more, just until they are mixed throughout the whipped cream.  If you want to add a color to it, do so now and fold it in with a rubber spatula.
  • Prepare a pastry bag fitted with a star tip.  Twist the bag right above the tip and push it gently inside the tip, in order to avoid the frosting from coming out.  Turn down the opened end of the bag one inch down.  Place the pastry bag, tip side down, into a glass.  Using a rubber spatula, fill the bag with the whipped cream frosting.  Twist the bag, in order to keep the frosting from squeezing out.  Pipe the whipped cream frosting onto the cupcakes and sprinkle with additional confetti sprinkles.