A Blancmange is a European dessert traditionally made with a gelatin based thickener. In the Harry Potter series, this dessert is seen in Goblet of Fire during the Triwizard feast. It might have also been made by Fleur Delacour while the trio were staying at Shell Cottage in Deathly Hallows.
This recipe has a little twist to the traditional recipe. This recipe gives a combination of Blancmange with a Creme Brulee recipe, hence the name Blancmange Brulee. It is a much denser custard with a hint of almond flavoring, and a carmelized sugar topping.
Cooking Time: 5 hours
Level Difficulty: Moderate
Ingredients:
◦10 Large egg yolks
◦3/4 cup white sugar
◦4 cups heavy cream (Heavy whipping cream is same thing)
◦2 teaspoons of almond extract*
*For a traditional Creme Burlee, you will need 2 vanilla bean pods scrapped or 2 teaspoons of vanilla extract instead of almond extract*
Kitchen tools:
◦2 large bowls
◦6 8-oz ramekins
◦Baking Pan (big enought o hold ramekins with at least 3-inch high walls)
◦Sauce Pan
◦Fine mesh strainer
◦Culinary torch (for carmelizing the sugar topping)
***SAFTEY NOTE: Do not use torch without adult supervision***
(If uncomfortable with torch, you may use Broiler in oven instead)
Directions:
Step 1: In a bowl, cream the egg yolks and sugar together until the mixture turns a lighter yellow color. This takes about 2-3 minutes with a handheld electric mixer. Set aside when done.
Step 2: In the sauce pan, bring to a boil on medium high heat the Heavy Cream with the almond extract. You will need to stir occasionally so the heavy cream doesn't burn. (If using vanilla bean pods, slice pods length wise and scrape out vanilla and throw into pot along with bean pods or the vanilla extract). When bubbles begin to appear, turn off the stove and remove and set aside to stop further boiling.
Step 3: Crucial Step: With a ladle take out some of the hot heavy cream and pour about a shot glass full into the yolk mixture while whisking vigorously. You must whisk before and after pouring the hot heavy cream into the yolk mixture to avoid making scrambled eggs. Repeat this step a few more times to bring up the temperature of the egg yolk mixture. (This is called tempering).
Step 4: After you have tempered the egg mixture, pour the rest of the heavy cream mixture into the bowl and continue to whisk away until both are fully incorporated.
Step 5: Pour the completed mixture into another bowl through a fine strainer. (This removes any scambled eggs-like clumps and the vanilla bean pods if used)
Step 6: Pour the mixture into the ramekins making sure they are filled 2/3 full and equal between them all.
Step 7: Preheat oven to 325F. Fill baking pan with water about half way up walls of baking pan and place baking pan in the center of the oven to preheat prior to adding ramekins.
Step 8: After the oven and water bath is hot, place the ramekins inside the baking pan carefully. Make sure the water is no more than half way up the ramekins. If you need to add more water, do so at this time (it's easier than removing the hot water).
Step 9: Take a piece of foil and tent the baking pan. This means folding the foil in half and placing over the baking pan. This prevents the top of the custard from burning.
Step 10: Bake the Blancmange Brulee for about 45 minutes to an hour. (Depending on ramekin size - if smaller than 8-ounces then its less time, if bigger than 8-ouces then it's longer). To tell if the Blancmange Brulee is finished cooking, jiggle one of the ramekins. When there is only a slight jiggle in the center, it is finished. If it jiggles like jello it is not finished)
Step 11: CAREFULLY remove baking pan from oven when Blancmange Brulee is finished. Carefully remove ramekins from the water bath. Let ramekins cool on the counter for an hour or two before refrigerating for at least 2 hours until chilled.
Step 12: For the Blancmange Brulee topping, take 1/2 teaspoon of sugar and sprinkle evenly on top until a thin layer is equally distributed. With a culinary torch, burn the sugar top in a circular motion until carmelized evenly. (If you are using broiler instead of torch: Preheat broiler to 450F and set all ramekins underneath for an even carmelization. This should take no more than a minute. Keep a very close eye on the ramekin, or else the sugar will burn).
ENJOY!!
This recipe has a little twist to the traditional recipe. This recipe gives a combination of Blancmange with a Creme Brulee recipe, hence the name Blancmange Brulee. It is a much denser custard with a hint of almond flavoring, and a carmelized sugar topping.
Cooking Time: 5 hours
Level Difficulty: Moderate
Ingredients:
◦10 Large egg yolks
◦3/4 cup white sugar
◦4 cups heavy cream (Heavy whipping cream is same thing)
◦2 teaspoons of almond extract*
*For a traditional Creme Burlee, you will need 2 vanilla bean pods scrapped or 2 teaspoons of vanilla extract instead of almond extract*
Kitchen tools:
◦2 large bowls
◦6 8-oz ramekins
◦Baking Pan (big enought o hold ramekins with at least 3-inch high walls)
◦Sauce Pan
◦Fine mesh strainer
◦Culinary torch (for carmelizing the sugar topping)
***SAFTEY NOTE: Do not use torch without adult supervision***
(If uncomfortable with torch, you may use Broiler in oven instead)
Directions:
Step 1: In a bowl, cream the egg yolks and sugar together until the mixture turns a lighter yellow color. This takes about 2-3 minutes with a handheld electric mixer. Set aside when done.
Step 2: In the sauce pan, bring to a boil on medium high heat the Heavy Cream with the almond extract. You will need to stir occasionally so the heavy cream doesn't burn. (If using vanilla bean pods, slice pods length wise and scrape out vanilla and throw into pot along with bean pods or the vanilla extract). When bubbles begin to appear, turn off the stove and remove and set aside to stop further boiling.
Step 3: Crucial Step: With a ladle take out some of the hot heavy cream and pour about a shot glass full into the yolk mixture while whisking vigorously. You must whisk before and after pouring the hot heavy cream into the yolk mixture to avoid making scrambled eggs. Repeat this step a few more times to bring up the temperature of the egg yolk mixture. (This is called tempering).
Step 4: After you have tempered the egg mixture, pour the rest of the heavy cream mixture into the bowl and continue to whisk away until both are fully incorporated.
Step 5: Pour the completed mixture into another bowl through a fine strainer. (This removes any scambled eggs-like clumps and the vanilla bean pods if used)
Step 6: Pour the mixture into the ramekins making sure they are filled 2/3 full and equal between them all.
Step 7: Preheat oven to 325F. Fill baking pan with water about half way up walls of baking pan and place baking pan in the center of the oven to preheat prior to adding ramekins.
Step 8: After the oven and water bath is hot, place the ramekins inside the baking pan carefully. Make sure the water is no more than half way up the ramekins. If you need to add more water, do so at this time (it's easier than removing the hot water).
Step 9: Take a piece of foil and tent the baking pan. This means folding the foil in half and placing over the baking pan. This prevents the top of the custard from burning.
Step 10: Bake the Blancmange Brulee for about 45 minutes to an hour. (Depending on ramekin size - if smaller than 8-ounces then its less time, if bigger than 8-ouces then it's longer). To tell if the Blancmange Brulee is finished cooking, jiggle one of the ramekins. When there is only a slight jiggle in the center, it is finished. If it jiggles like jello it is not finished)
Step 11: CAREFULLY remove baking pan from oven when Blancmange Brulee is finished. Carefully remove ramekins from the water bath. Let ramekins cool on the counter for an hour or two before refrigerating for at least 2 hours until chilled.
Step 12: For the Blancmange Brulee topping, take 1/2 teaspoon of sugar and sprinkle evenly on top until a thin layer is equally distributed. With a culinary torch, burn the sugar top in a circular motion until carmelized evenly. (If you are using broiler instead of torch: Preheat broiler to 450F and set all ramekins underneath for an even carmelization. This should take no more than a minute. Keep a very close eye on the ramekin, or else the sugar will burn).
ENJOY!!
Parchment Scrolls
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
by Britta
Preparation Time
30 minutes
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices orange cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a bread knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutes or until golden brown.
(You can also call purchased tortilla wrap sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice -
you can get burned by the extreme cold!)
What you will need:
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
marshmellows
chocolate syrup
strawberry syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour strawberry syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in strawberry sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight or however long you think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness you want them
I hope you enjoy! I should have a pic posted soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons Butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons Butterscotch Topping Syrup into each of the glasses or mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of Butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass or mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
You can enjoy this right away or let stand for 1-2 minutes to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor you choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Ingredients:Servings:
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar
1/2 teaspoon pumpkin pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat oven to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
3 Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link