Photographs by Margaret Houston
In July of 1937, Vernon Rudolph
arrived in Winston-Salem, North Carolina, with twenty-five dollars in
his pocket and a secret recipe for yeast-raised doughnuts. Seventy-five
years later, you’ve probably heard of the company he founded, a little
outfit called Krispy Kreme.
And while the doughnuts are plenty good on their own—especially when
the “Hot Now” sign is lit—when we heard about a chef in Greenville,
South Carolina, who was blending them, literally, into a traditional
crème brûlée, we felt it our sworn duty to investigate. After trying the
recipe for ourselves, we’re happy to report Rudolph would likely be
proud.
Often on the menu at Nose Dive
Gastropub in Greenville, chef Rodney Freidank’s Krispy Kreme crème
brûlée elevates the humble doughnut to new heights. It incorporates half
a dozen doughnuts (we never said it was good for you), pureed into a
traditional base of cream, sugar, and egg yolks, then baked into a
custard that mirrors the classic dessert in texture—but with that
unmistakably familiar Krispy Kreme taste. The crunchy candy top is added
just before serving with either a kitchen torch or a quick run under
the broiler. Hot now, indeed.
Ingredients:6 Krispy Kreme glazed doughnuts
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
1 pint half-and-half
1 quart heavy cream
12 egg yolks
1½ cups sugar
8 packets Sugar in the Raw
Preparation:
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Puree the doughnuts and half-and-half in a blender until smooth. Combine the heavy cream with the half-and-half/doughnut puree, and heat until scalding (just before boiling).
Meanwhile whisk the egg yolks and sugar in a bowl to combine and dissolve the sugar.
Once the sugar is dissolved,
temper the yolk mixture by whisking in a small amount of the hot cream
mixture. Once the yolks are tempered, whisk them into the remaining
cream mixture. Strain the brûlée base through a fine mesh strainer.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Divide the mixture into eight ramekins. Fill until nearly full, and bake in a water bath at 325 degrees for approximately 30 minutes or until the custards are set when gently shaken. (Tip: For the water bath, we used a large metal roasting pan and filled it with enough water to meet the halfway-point of the ramekins.) Once set, remove the ramekins from the water bath to cool. After cooling, dust the top of each with Sugar in the Raw, and caramelize evenly with a kitchen torch or under the broiler until the sugar darkens and bubbles. Set aside to cool (2 to 5 minutes) before serving. This will allow the sugar to harden on top.
Note: Propane kitchen torches are highly flammable. To prevent injury, follow the manufacturer’s instructions.
Garden and Gun
Feb 10, 2014
Original Posting at: https://www.yahoo.com/food/the-ultimate-dixie-dessert-krispy-kr-me-br-l-e-75819626031.html
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