Dacor ERD36, ERD30, ERD48, ERD60 manual Toasted Coconut Crème Brulee

Page 52

Toasted Coconut Crème Brulee

(6) 4-ounce broil proof ceramic dishes

1/3 cup sugar

2 cups heavy cream

1/8 tsp salt

2 cups sweetened flake coconut

1/2 vanilla bean

5 egg yolks

1/2 cup superfine sugar* or brown sugar

Preheat oven according to the charts below. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden brown. Be careful when opening the oven door to remove the coconut as the oils can burn your eyes.

In a heavy saucepan, heat the heavy cream. Slice down the center of the vanilla bean and add it to the cream. Add the toasted coconut. Remove from heat and set aside, letting the toasted coconut steep in the cream. In a large mixing bowl, combine egg yolks, 1/3 cup sugar, and salt. Beat with a whisk until just combined. Strain coconut and vanilla bean out of cream into a bowl, then slowly whisk together cream into egg mixture. Be sure not to add it too quickly at the beginning, because it will cause the yolks to curdle. With a fingernail, scrape vanilla beans out of the pod into the cream. Place six 6-ounce broiler- proof custard cups in a 3-quart rectangular baking pan. Pour egg custard mixture evenly into dish and carefully transfer to preheated oven. Using a measuring pitcher, pour enough hot water into the baking pan around the custard cups to reach half way up the sides of the dishes. This will act as a buffer to slowly cook the custard without browning. You want the crème brulee to be set but not cooked. Bake until only about a dime- sized piece in the center of the custard still shakes. Remove from the water bath and cool on an oven rack. Cover and chill for at least 1 hour up to overnight. Before serving, let custard stand at room temperature for 20 minutes- this will help prevent the dishes from cracking during the “brulee.” Sprinkle an even layer of superfine sugar or brown sugar over the surface of the custard, using an index finger to fill it in. Set oven to Standard broil on “HI” and set the oven rack on position 4 (counting up from the bottom). Place custard cups with sugar on them close together on a small cookie sheet. Place pan in the center of the rack under the broiler all the way to the back, and broil for 4-5 minutes, or until the top browns and creates a hard shell over the custard. Serve immediately.

* To make your own superfine sugar, grind granulated sugar in a food processor.

Serves 6.

 

PURE CONVECTION™

CONVECTION BAKE

STANDARD BAKE

 

 

 

 

RACK POSITION

Not recommended

Not recommended

2

 

 

 

 

TEMPERATURE (˚F)

N/A

N/A

325

 

 

 

 

TIME (MINUTES)

N/A

N/A

30-40 minutes

 

 

 

 

RECIPES

48

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Contents Epicure Range Cooking Guide Page Table of Contents Common Baking Problems and Solutions Weights and Measures To INCREASE/DECREASE Oven Temperatures To SET TimersTo SET Timed Delay Cooking To SELF-CLEAN OvenPure Convection Convection BakeBake BROIL/GRILLDACOR’S 4 Part Pure Convection System Baking Tips for Using Convection Recommended BakewarePAN Placement Tips ERD30/ERD60 NotesMulti-Rack Baking Tips Dacor Convection Oven Roasting Tips Holiday Turkey Tips There are TWO Ways to Safely Defrost a TurkeyUnstuffed Turkeys Stuffed TurkeysOther Helpful Hints Pounds each will cook in about 2 hoursFoods That can be Broiled Tips for Successful BroilingSingle Rack Baking Chart 20-25 min 25-30 min 30-35 min Multi-RACK Baking Chart Convection Roasting Guidelines for meat, Poultry, & Fish Roasted Vegetable Guidelines GAS Infrared Broiling Chart Appetizers and Side Dish Recipes Oven Braised Shrimp Scampi Oven Roasted Tiny New PotatoesSpinach Artichoke Dip Baked Brie with Caramelized OnionsSage Stuffing Teriyaki Shrimp Kabobs Grilled Asparagus Thai Vegetable Stir FrySauces, Stews and Soup Recipes Stan Joseph’s Vinha D’Alhos Portuguese Marinated Pork Osso Buco Bordelaise Sauce Chili con CarneQuick Bread and Yeast bread Recipes Mrs. Gleason’s Homemade Yeast Rolls Lemon Blueberry MuffinsBanana Bread Garlic Bread Hapa French ToastHoney Wheat bread To 6 cups whole wheat flourCracked Black Pepper Foccaccia 4 cups bread flour Sea salt, to taste Tbsp sea saltMain Entree recipes Pure Convection Rib Roast Roasted Lemon Rosemary ChickenPure Convection Roasted Turkey Curry Pork Tenderloin Buffalo Chicken Pizza For DoughHickory Smoked Steaks Leftover Grilled Turkey Parmesan SandwichLemon Dill Buerre Blanc Lemon Dill Buerre BlancChicken Marsala Dessert recipes To SET Timed Delay Cream Cheese Pound CakeAngelfood Cake Lemon Lover’s CookiesSally’s Oatmeal Cookies Sally’s Grandmother’s Ginger Snap CookiesCreamy Pumpkin Pie PIE Dough Filling ToppingToasted Coconut Crème Brulee On TOP Poor Volume for Cakes BottomOn TOP Baked GoodsCookies are TOO Chewy PIE Dough is TOO ToughPIE Dough is Crumbly PIE Dough ShrinksWeights and Measures Ground Meat and Meat Mixtures
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