Butter & Oil

creme brulee, originally uploaded by butter & oil.

8 egg yolks (@ room temperature) whisked
1 1/3 cups heavy (whipping) cream
6 Tbsp sugar
3 Tbsp creamy peanut butter
coarse ground sugar (for topping)
2+ cups boiling water (to line baking dish)
1 small culinary torch
*4 oz. dark chocolate (optional for grating)

serves 6
6-6 oz ramekins filled 3/4 way full
300 degrees F
30-40 minutes in a water bath

separate eggs

heat cream over low heat
whisk in sugar

in separate bowl:
add peanut butter
over the peanut butter, whisk in 1 cup of cream mixture
strain peanut butter over sieve
add back to stove and the rest of the heated cream
temper eggs

pour entire mixture into large pyrex
(or heat safe container with spout)

pour 1/2 water into dish
(first add dish towel if you don’t have a creme brulee tray)
add ramekins
pour in mixture 3/4 way full
pour in rest of water
bake for 30-40 minutes

once cooled, wrap in cellophane and chill
in the refrigerator overnight

take the ramekins out of the refrigerator
30 minutes before serving

coat the top of each ramekin lightly with sugar

use a culinary torch on low till the sugar “hardens”
into a uniform film

*as an optional topping, grate dark chocolate
over top as a finishing touch

strawberry trifle, originally uploaded by butter & oil.

Pound Cake:

Preheat oven to 350 degrees F

 

2 cups flour

2 1/2 tsp. baking powder

1 tsp salt

-whisk to incorporate

 

 

 

1 1/4 cups sugar

1/3 unsalted butter (at room temp)

1 egg

1 tsp. of vanilla extract

-cream together

 

1 cup whole milk

add to wet ingredients

add dry to wet in additions

(whisk with electric hand mixer)

 

place in greased 8 in round baking dish

bake for 20-25 minutes

(or until toothpick comes out clean when inserted in center)

flip onto wire rack to cool

once cool, cut into small cubes

 

Whipped Cream (for piping):

2 pints or 16oz of heavy (whipping) cream

(put in freezer for up to an hour before use)

1 1/2 tsp (approx) of sugar

Whipped with electric mixer on high till forms firm peaks

 

Strawberries:

2 quarts of strawberries washed, hulled and sliced approx. 3/8 inch thick

(reserve 6-8 strawberries whole)

Macerate in 1/2 cup sugar (6 hours or ideally overnight)

 

Vanilla Pudding:

2 packets of Dr. Oetker* vanilla pudding (follow directions)

4 cups of milk

heat as directed and let cool in refrigerator for 6 hours (or overnight)

 

In Trifle (Dish):

Layer cake, strawberries, and pudding, repeat until full

(mind the side of the bowl for presentation purposes)

 

 

Take chilled whipped cream and

(using a plastic spatula) scoop into pastry bag

Pipe whipped cream with a small to medium star tip making rosettes

 

Then you can add whole strawberries to the top and it’s done!

 

 

*you can use any brand of pudding and follow the directions accordingly*