S’more Creme Brulee

s'more creme brulee

I found this recipe on Pinterest and just had to try it.  Who doesn’t like s’mores and any chance to use my kitchen blow torch is always welcome.  Of course, you’ll have to find some gluten-free graham crackers or make your own to make this dish completely gluten free.

CHOCOLATE CRÈME BRÛLÉE

  • 2 cups heavy cream
  • 4 tablespoons sugar
  • 5 large egg yolks
  • 4 oz  semisweet or bittersweet chocolate , finely chopped (I used good quality semi sweet mini chips)

MARSHMALLOW MERINGUE

  • 4  large egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract

TO FINISH

  • extra sugar for bruleeing
  • gluten free graham crackers if you can find them (or a similiar flavor gluten free cookie)

FOR THE CRÈME BRÛLÉE:

  • Preheat oven to 300 degrees F. Set out six ramekins and a roasting pan that will fit all the ramekins comfortably.
  • Combine cream and 3 tablespoons of the sugar in a medium saucepan. Bring to a boil on the stove.
  • Meanwhile, whisk egg yolks and remaining tablespoon of sugar together in a medium bowl.
  • When the cream has just come to a boil, add chocolate to the saucepan and stir until chocolate is fully melted and combined with the cream.
  • Slowly pour the hot chocolate mixture into the egg yolks, whisking constantly to prevent eggs from cooking. Strain mixture into a bowl or measuring cup.
  • Divide custard mixture evenly among prepared ramekins. The mixture should come up just a little shy of the rim of the ramekins. Tap the ramekins lightly on the counter to get rid of any air bubbles.
  • Place ramekins in roasting pan so they are not touching the sides. Fill the pan with hot water about halfway up the height of the ramekins.
  • Carefully place roasting pan in oven and bake for about 25-30 minutes, until the custard appears set but still jiggly. If you are using wide, shallow ramekins (like the ones in my photos), it will take closer to 25 minutes. If you are using smaller, deeper ramekins, it may take a little longer to set.
  • Remove from oven and carefully take out ramekins from roasting pan. Let cool until you can touch the ramekins, then cover and chill for at least 2 hours.

FOR THE MERINGUE:

  • Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
  • Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
  • Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
  • Beat on high speed until stiff glossy peaks form, about another 5 to 10 minutes. Add vanilla and beat to combine.
  • You can now scrape the meringue into a piping bag to pipe, or if you want to keep it simple you can just dollop it on top of your dessert.

TO ASSEMBLE:

  • Sprinkle top of each ramekin with about a tablespoon of sugar. Use a kitchen torch or broiler to caramelize the sugar.
  • Pipe or spoon the meringue over the top of the ramekin. Use a kitchen torch or broiler to lightly toast the meringue.
  • Insert a few graham cracker pieces or cookie pieces into the brûlée and serve immediately.

Homemade Banana Pudding and Vanilla Wafers

 

Is it possible to make a delicious gluten-free banana pudding completely from scratch?  I found out the answer to that question this weekend is:  “You’re darn tooting!”  I found the recipe below on about.com.

We started by making some simple vanilla wafer cookies and then let them cool.  We then made a homemade vanilla pudding and layered that with bananas and then topped the whole thing off with meringue.  Make sure you chill this really well before serving though as it is best cold.

Vanilla Wafer Ingredients:

2 large eggs

2/3 granulated sugar

1 1/2 tsp vanilla extract

1 tsp fresh grated lemon peel

pinch of salt

1 c gluten-free all-purpose flour mix

1/4 tsp xanthan gum

10T melted, cool unsalted butter

2T granulated sugar to dip glass in to press cookies

Preheat oven to 375F.  Line 2 large baking sheets with parchment paper.  Combine eggs and sugar in large mixing bowl and beat on high until creamy (3 minutes).  Add vanilla, lemon and salt.  Beat to combine and then gradually add flour and xanthan gum.  Beat until just combined and slowly drizzle in melted butter into mixture. 

Drop dough by rounded teaspoons and leave 1 1/2 inches between cookies.  Dip glass in sugar and lightly press down on each cookie.  Bake for 12-15 minutes until cookies are golden and crisp.

Pudding Ingredients:

6 8-ounce ramekins

2/3 c granulated sugar

1/3 c cornstarch

1/4 tsp salt

4c milk or light coconut milk

4 eggs  separated – use whites for meringue

2T unsalted butter

1 tsp vanilla extract

4 ripe peeled bananas sliced

Meringue Ingredients:

Use 4 egg whites

1/4 tsp cream of tartar

1/4 c granulated sugar

To prepare pudding, combine sugar, cornstarch, salt and milk in a heavy saucepan and whisk to blend.  Cook over medium heat whisking constantly for 7 minutes.  Mixture should thicken and bubble.  Boil for 1 minute while continuing to whisk and then remove pan from heat.  Place egg yolks in a medium bowl and whisk to blend.  Slowly drizzle 1/2 c of hot pudding into egg yolks whisking constantly to temper the eggs.  Drizzle egg mixture back into pan with hot pudding and return pan to heat while whisking constantly.  Cook for about 2 minutes (mixture should just start to bubble) and then remove from heat.  Stir in butter.

Preheat oven to 425F.  Place some wafers in the bottom of each ramekin and layer 1/4 c pudding on top. Layer some bananas on top of pudding and then repeat with one more layer of pudding and one additional layer of bananas.  Layer more wafers around the inside of the ramekin. 

Prepare meringue by placing room temp egg whites and cream of tartar in medium mixing bowl.  Beat on high for 2 minutes until mixture is frothy.  Add sugar 1 T at a time until mixture is glossy and peaks form, but don’t overbeat. 

Use a spoon to mound meringue on top of each ramekin and bake for 5-8 minutes until meringue is golden brown.  Cool for 30 minutes and then refrigerate for at least 1 hour.