From exotic spice kits and infused oils to unique kitchen gadgets, find everything you need this Christmas at Harmons.
Chef Kimberly Larsen from Harmons highlights some amazing gifts that will appeal to the kitchen connoisseur on your list.
www.harmonsgrocery.com
RECIPE FOR CREME BRULEE:
Ingredients For Creme Brûlée:
2 cups heavy cream
2 cups half & half
1 cup sugar
12 egg yolks
3 whole egg
2 teaspoons vanilla bean paste
Directions:
1. In large saucepan, over medium heat, heat half & half, heavy cream and half the sugar to a scald. *Scaled is when milk is heated just until bubbles appear on the side of pan.
2. In large mixing bowl, add eggs and egg yolks. Whisk in other half of sugar and vanilla bean paste.
3. Slowly temper scaled milk into eggs, whisking continuously. Allow creme brûlée base to cool for 1 hour.
Ingredients For Brownie:
1 box rich fudge brownie mix
* Must be fudge or extra fudge mix
1/2 cup oil
1/2 cup water
To Garnish
5 oz. fresh berries
1 oz. fresh mint leaves, tops only
Directions:
1. In medium mixing bowl, combined brownie mix, oil and water. Using a hand mixer, beat for 2 minutes on medium speed. Scoop a quarter size scoop of batter into the bottom of ramekin.
2. Place ramekins onto baking dish or pan deep enough to hold them. Pour cooled creme brûlée base over the brownie, filling ramekin just above the top. Add hot water to pan creating a water bath. Cover and carefully place into oven.
3. Bake on 325 degrees for 40 minutes. Remove foil and return to oven for 10 minutes. Check for doneness of creme brûlée. The base should giggle but not wave and the center should be set. Do not overcook. They will continue to set as the cool.
4. Remove pan from oven and allow to cool in water bath for 15 minute. Remove ramekins form water bath and cool again for 30 minutes.
5. If serving warm, sprinkle the top with sugar and torch to caramelize. If serving cold, place in refrigeration for several hours. Remove from fridge, sprinkle with sugar and torch to caramelize.
6. Garnish with fresh berries & mint
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