Comments on: Taste and Create 5 http://sushiday.com/archives/2008/02/23/taste-and-create-5/ All about sushi, nigiri, and maki Mon, 15 Mar 2010 00:22:09 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Allison http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-20043 Allison Sun, 09 Mar 2008 09:03:46 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-20043 <p><strong>Lara</strong> - Sounds delicious! I'll definitely have to try that once I have some ramekins or other dishes that I'm sure won't burst in the oven. :)</p> <p><strong>Yvo</strong> - Yeah, you could probably prepare the cheese age the same way! Of course, it always tastes better fried, but it's probably much better for your health this way! :D </p> Lara – Sounds delicious! I’ll definitely have to try that once I have some ramekins or other dishes that I’m sure won’t burst in the oven. :)

Yvo – Yeah, you could probably prepare the cheese age the same way! Of course, it always tastes better fried, but it’s probably much better for your health this way! :D

]]> By: Yvo http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19911 Yvo Fri, 07 Mar 2008 19:42:30 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19911 Oh cool, I didn't know I could bake something like that... it's almost like your cheese age! I will have to try that. Yum! Oh cool, I didn’t know I could bake something like that… it’s almost like your cheese age! I will have to try that. Yum!

]]> By: Lara http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19751 Lara Wed, 05 Mar 2008 22:32:48 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19751 Here's the creme brulee recipe I talked about. Sorry for the delay. We had a winter storm last night. :( It's not very complicated but I added lots of notes in case there are novices reading the recipe. Hopefully this answers all possible questions. Vanilla Creme Brulée (makes 4 large or 6 small servings) 6 large egg yolks 6 tablespoons sugar 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract) 1 1/2 cups whipping cream (sub in 1/2 c whole milk or half milk and half cream) 6 teaspoons granulated sugar (or 8-12 teaspoons packed brown sugar). Preheat oven to 325°F. Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 x 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. NOTE: I scalded the cream in the microwave in a pyrex measuring cup for 2 min at high, then whisked it into egg mixture gradually. Then, strained the results back into the measuring cup for pouring into ramekins. Baking time reduced to 25 min as a result. This is useful if you want to steep grated ginger, cardamom flavoured tea bags or some other flavourings in the milk/cream mixture to jazz up the plain vanilla creme brulee. Two hours before serving: Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours. Flan/Creme Caramel Variation Melt 1/3 c sugar and a tablespoon of water in a small, heavy bottomed saucepan at med/med-high heat til the mixture just turns a light golden-brown. It will keep cooking in your pan as you distribute the caramel among the ramekins. Pour a tablespoon or so of the caramelized sugar in each of the ramekins. You just want a thin layer on the base. Adding too thick a layer means that much of it will remain on the base of the ramekin as it won't melt into that liquidy base. Follow the rest of the recipe as for creme brulee pouring the custard mixture over the hardened caramel. To serve, run a knife around the edge and turn over onto a plate. You may want to dip the base of the flan into a bowl of hot water to help the caramel melt and loosen. Here’s the creme brulee recipe I talked about. Sorry for the delay. We had a winter storm last night. :( It’s not very complicated but I added lots of notes in case there are novices reading the recipe. Hopefully this answers all possible questions.

Vanilla Creme Brulée (makes 4 large or 6 small servings)

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
1 1/2 cups whipping cream (sub in 1/2 c whole milk or half milk and half cream)

6 teaspoons granulated sugar (or 8-12 teaspoons packed brown sugar).

Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 x 3/4 cup custard cups or ramekins. Arrange dishes in 13×9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

NOTE: I scalded the cream in the microwave in a pyrex measuring cup for 2 min at high, then whisked it into egg mixture gradually. Then, strained the results back into the measuring cup for pouring into ramekins. Baking time reduced to 25 min as a result. This is useful if you want to steep grated ginger, cardamom flavoured tea bags or some other flavourings in the milk/cream mixture to jazz up the plain vanilla creme brulee.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Flan/Creme Caramel Variation
Melt 1/3 c sugar and a tablespoon of water in a small, heavy bottomed saucepan at med/med-high heat til the mixture just turns a light golden-brown. It will keep cooking in your pan as you distribute the caramel among the ramekins. Pour a tablespoon or so of the caramelized sugar in each of the ramekins. You just want a thin layer on the base. Adding too thick a layer means that much of it will remain on the base of the ramekin as it won’t melt into that liquidy base.

Follow the rest of the recipe as for creme brulee pouring the custard mixture over the hardened caramel.

To serve, run a knife around the edge and turn over onto a plate. You may want to dip the base of the flan into a bowl of hot water to help the caramel melt and loosen.

]]> By: Allison http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19703 Allison Tue, 04 Mar 2008 18:34:00 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19703 <p><strong>Lara</strong> - I don't know about sushi fan, but I would definitely love to have your creme brulee recipe if you are willing to share! :)</p> <p><strong>Sushi Recipes</strong> - Thanks! Perhaps you are speaking of the Volcano Roll? Lara – I don’t know about sushi fan, but I would definitely love to have your creme brulee recipe if you are willing to share! :)

Sushi Recipes – Thanks! Perhaps you are speaking of the Volcano Roll?

]]> By: Sushi Recipes http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19687 Sushi Recipes Tue, 04 Mar 2008 06:44:47 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19687 Nice article, I love Sushi, so much so that I taught myself to make it. Basically I make vegetarian sushi---either California with avocado or Philly with cream cheese or sushi with cooked seafood which has its own special name ---it escapes me at the moment. The seafood is cooked shrimp; and tuna or salmon which has been mixed with a little wasabi paste and light mayo. Nice article,
I love Sushi, so much so that I taught myself to make it. Basically I make vegetarian sushi—either California with avocado or Philly with cream cheese or sushi with cooked seafood which has its own special name —it escapes me at the moment. The seafood is cooked shrimp; and tuna or salmon which has been mixed with a little wasabi paste and light mayo.

]]> By: Lara http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19675 Lara Mon, 03 Mar 2008 22:46:53 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19675 sushi fan ... creme brulee is SO easy to make that it's almost laughable, IMHO. It's just an egg custard in a water bath. The hardest/most challenging part is the bruleeing and if you have a blowtorch, that's not an issue. I use my broiler. If you want my recipe (I use half regular milk and half whipping cream but you can use all whipping), let me know. sushi fan … creme brulee is SO easy to make that it’s almost laughable, IMHO. It’s just an egg custard in a water bath. The hardest/most challenging part is the bruleeing and if you have a blowtorch, that’s not an issue. I use my broiler. If you want my recipe (I use half regular milk and half whipping cream but you can use all whipping), let me know.

]]> By: Allison http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19633 Allison Sun, 02 Mar 2008 05:23:54 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19633 <p><strong>Chic Girl</strong> - Awesome! Thanks!</p> <p><strong>Karina</strong> - They were delicious! Fantastic recipe! :)</p> Chic Girl – Awesome! Thanks!

Karina – They were delicious! Fantastic recipe! :)

]]> By: Karina Facciolo-Moore http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19614 Karina Facciolo-Moore Sat, 01 Mar 2008 16:01:19 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19614 I'm glad you liked these! Looks like they turned out great in the toaster oven. I’m glad you liked these! Looks like they turned out great in the toaster oven.

]]> By: Chic Girl http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19613 Chic Girl Sat, 01 Mar 2008 15:53:32 +0000 http://sushiday.com/archives/2008/02/23/taste-and-create-5/#comment-19613 OMG! I just found your blog and I love it! I'm going to put a link to you on my blog. Awesome! OMG! I just found your blog and I love it! I’m going to put a link to you on my blog. Awesome!

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