Cuisinart Culinary School - Episode 6 (Crème Anglaise, Grapefruit Crème Brûlée, Espresso Ice Cream, Lemon Cardamom Cheesecake, Pie Crust, Lemon Curd Tart)
Episode demonstrates multiple dessert basics: vanilla crème anglaise used for grapefruit crème brûlée and espresso ice cream; a lemon-cardamom cheesecake with graham crust; a flaky pie/tart crust and a lemon curd tart filling.
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Cuisinart Canada- •1 bean Vanilla beansplit and seeds scraped; pod also used
- •1 liter Whipping cream35% cream
- •500 mL Milkfor crème anglaise
- •12 yolks Egg yolkstranscript first mentions 10, then specifies 12
- •200 g White sugarfor crème anglaise
- •1 grapefruit Grapefruitsegmented; used in ramekins for crème brûlée
- •to taste sprinkle White sugarfor brûlée topping
- •as needed for water bath Boiling wateradded to baking dish for crème brûlée bain-marie
- •to taste splash Espresso(optional)stirred into ice cream base while churning
- •to taste garnish Shaved chocolate(optional)suggested topping for ice cream
- •1 lb Cream cheesesoftened
- •1/2 lb Mascarponesoftened
- •1 cup Sugarfor cheesecake filling
- •2 teaspoons Vanilla extractfor cheesecake
- •4 eggs Eggswhole eggs for cheesecake
- •2 yolks Egg yolksadditional yolks for cheesecake
- •1 lemon Lemon juicejuice of 1 lemon for cheesecake
- •1 lemon Lemon zestzest of 1 lemon for cheesecake, plus extra to top
- •3/4 cup Heavy creamfor cheesecake
- •to taste grated Cardamomtoasted pods, ground
- •1 cup Graham cracker crumbsfor cheesecake crust
- •couple tablespoons White sugarfor graham crust; 'couple tablespoons' interpreted as 2 tbsp
- •1/4 cup Buttermelted; for graham crust
- •as needed for water bath Boiling waterfor cheesecake bain-marie
- •3 cups Flourfor pie/tart crust
- •12 tbspoon Butterfrozen; for crust
- •1/4 cup Shorteningfor crust
- •2 tbspoon White sugarfor crust
- •as needed to bind Ice wateradded gradually until dough comes together
- •1/4 cup Heavy creamheated; for lemon tart filling
- •3 eggs Eggsfor lemon tart filling
- •4 lemons Lemon juicejuice of 4 lemons for lemon tart filling
- •1 cup Sugarfor lemon tart filling
- •1 lemon Lemon zestzest added to lemon tart filling
- •as needed for blind baking Baking beads(optional)or dried beans as substitute
- •1 sheet Parchment paperlined in crust for blind baking
- •to taste topping Blueberries(optional)suggested garnish for cheesecake
- 1
Split vanilla bean lengthwise, scrape out seeds, and add seeds and pod to a pot.
1 min
- 2
Add whipping cream and milk to the pot; warm gently on the stove (do not boil) to infuse vanilla.
1 min
- 3
Preheat oven to 325°F.
- 4
Separate egg yolks into a mixing bowl.
1 min
- 5
Whisk egg yolks with white sugar until pale, light, and ribboning (blanchir).
1 min
- 6
Temper the yolk-sugar mixture by slowly whisking in warm vanilla cream mixture a little at a time, then pour everything back into the pot.
1 min
- 7
Cook on low heat, stirring constantly, until thick enough to coat a spoon (about 5 minutes).
1 min
- 8
Strain through a fine sieve/chinois to remove vanilla pod and any lumps; chill for later uses.
1 min
- 9
For grapefruit crème brûlée: segment grapefruit and line the bottom of ramekins with slices.
1 min
- 10
Pour crème anglaise over grapefruit to cover (nearly to the brim, leaving room for sugar topping).
1 min
- 11
Place ramekins in a water bath; add boiling water to create a humid baking environment, then bake at 325°F until set.
1 min
- 12
After about 35 minutes, remove crème brûlée; cool/chill until slightly gelatinous with a gentle jiggle.
1 min
- 13
For ice cream: pour chilled crème anglaise into an ice cream machine and churn; optionally add espresso through the top while churning.
1 min
- 14
To finish crème brûlée: sprinkle sugar on top and caramelize with a torch (or broiler) to form a hard crust.
1 min
- 15
For lemon cardamom cheesecake: beat softened cream cheese and mascarpone with sugar using paddle attachment; add vanilla.
1 min
- 16
Add eggs and yolks gradually; add lemon juice and lemon zest; mix until smooth.
2 min
- 17
Add heavy cream and ground cardamom; mix to combine.
1 min
- 18
Prepare springform pan and water bath (wrap pan with foil). Make graham crust (crumbs, sugar, melted butter), press into pan, and bake at 325°F for about 10 minutes.
1 min
- 19
Pour cheesecake filling into pan; optionally top with extra lemon zest. Add boiling water to water bath and bake at 325°F for about 1 hour.
1 min
- 20
Make pie/tart crust in a food processor: pulse flour with frozen butter, shortening, and sugar; add ice water gradually until dough comes together.
2 min
- 21
Turn dough onto floured counter, press together, roll to about 1/4-inch thickness, fit into pie/tart plate, and chill about 30 minutes.
3 min
- 22
Blind bake: trim edge with rolling pin, press into sides, dock with fork, line with parchment, fill with baking beads/beans, and bake at 375°F (convection) about 10 minutes.
1 min
- 23
Make lemon tart filling: whisk heated heavy cream with eggs, sugar, lemon juice (from 4 lemons), and lemon zest.
1 min
- 24
Remove beads and parchment from crust, pour in lemon filling, and bake at 275°F until set.
0 min
- 25
Unmold cooled cheesecake by running a knife around the edge and releasing the springform; garnish with fruit if desired.
1 min
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