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  • Crème Brûlée Recipe - Dessert | You're the Chef
    each large eggs 1 2 c light brown sugar 2 1 2 c heavy cream 1 2 tsp salt 1 tsp vanilla extract Topping as needed granulated sugar as needed whipped heavy cream as needed fresh fruit Directions Custard procedure Combine the Custard ingredients in a mixing bowl using a wire whisk or spoon to thoroughly combine the ingredients without over beating and adding air Divide the custard mixture evenly into oven proof baking dishes Place the filled dishes in a 13 x 9 pan and add water to the pan until it is halfway up the sides of the baking dishes Place the custards that are in the water bath into a 325 oven and bake them for about 35 minutes The custard will be firm on the surface and will not jiggle when the water bath pan is shaken Remove from the oven and cool thoroughly Topping procedure At serving time sprinkle a thin layer of granulated sugar over the top of the custard and put it under a broiler until the sugar melts and caramelizes Repeat this process again so that a thicker layer of caramelized sugar is formed When cool the caramelized sugar should be hard

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=30 (2016-02-13)
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  • Divided Sky Pie Recipe - Dessert | You're the Chef
    cookie crumbs finely ground 4 Tbsp unsalted butter melted 2 Tbsp sugar Filling 4 each large eggs 3 4 c granulated sugar 1 3 c brown sugar 1 Tbsp vanilla 3 Tbsp bourbon 3 4 c light corn syrup 1 each stick butter melted 1 1 2 Tbsp all purpose flour Topping 1 c pecans or walnuts chopped 1 c semi sweet chocolate chips 1 2 c butterscotch chips 1 4 c pecans finely chopped for garnish Whipped Cream 1 2 c heavy cream 2 Tbsp confectioner s sugar 1 2 tsp vanilla 1 Tbsp bourbon Dirty Blonde Crust 1 each egg white Directions Dirty Blonde Crust procedure Mix the ingredients until they are uniformly combined Spread and mold into 9 pie tin Bake for 10 minutes remove from oven and chill for about an hour Filling procedure Beat eggs until foamy Add next 7 ingredients to eggs mixing until well blended Topping procedure Place 3 4 of the pecans chocolate chips and butterscotch chips into the crust Pour filling over the crust chips and nuts Sprinkle the remaining pecans chocolate and butterscotch chips over the filling to form a light to moderate coating Bake at 350 F for 40

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=204 (2016-02-13)
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  • Emily’s Famous Strawberry Cheesecake Recipe - Dessert | You're the Chef
    c granulated sugar 3 Tbsp cornstarch 1 3 c water Directions Crust procedure Preheat oven to 350 F Stir together graham cracker crumbs and sugar Mix in butter thoroughly and press into a 9 inch spring form pan Bake the crust for 10 minutes Cool Reduce oven temperature to 300 F Filling procedure Beat cream cheese in a large mixing bowl Gradually add the sugar beating until fluffy Add lemon

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=201 (2016-02-13)
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  • Festive Fruit Napoleon Recipe - Dessert | You're the Chef
    Ingredients 1 each sheet of puff pastry thawed cut into 3 equal lengthwise strips docked egg washed chilled and baked at 400 F until golden brown 1 each instant vanilla pudding box 2 c heavy cream whipped stiff 1 pt fresh fruit cleaned raspberries or strawberries preferred 1 c powdered sugar as needed warm water 1 4 lb real semi sweet chocolate chips melted over a gently steaming water bath Directions Procedure Lay one piece of cooled baked puff pastry on a flat work surface Mix one third of the whipped cream with the pudding so that it becomes lighter and easy to spread Spread an even layer of the pudding about 1 2 inch thick on the puff pastry Lay pieces of the fresh fruit on the cream Top with the second layer of the baked puff pastry Spread the remaining whipped cream in an even layer on the pastry Lay pieces of the fresh fruit on the whipped cream Top with the last piece of baked puff pastry Mix the powdered sugar with the warm water a little at a time until it becomes slightly stiff and thick so that it can be spread Spread the white icing

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=91 (2016-02-13)
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  • Flambéed Fresh Fruit with Pastry Cream-Filled Crêpes Recipe - Dessert | You're the Chef
    bowl or food processor Scrape down the sides of the bowl at least once during mixing Pass the batter through a fine strainer or sieve if it is lumpy working the lumps through the mesh Let the batter rest about 30 minutes before making the crepes Using a hot 5 inch sauté pan pour 1 oz or two measured Tbsp of batter into the center of the pan and roll the pan to spread the batter over the bottom of the pan The bottom should be coated evenly and the crêpe should just cover the edge of the sides and the bottom Continue cooking over medium high heat for about 1 minute until you see a brown edge form on the sides of the crêpe Flip the crêpe at this point and cook for an additional 30 seconds until light golden brown on the down side Flip the crêpe out of the pan onto a sheet tray lined with waxed or parchment paper Cover tightly and reserve until ready to use Step 2 Pastry Cream procedure Combine the first sugar and milk in a 1 1 2 qt sauce pan and heat until almost boiling Combine the second sugar with the cornstarch in a kitchen bowl Add the heavy cream and mix until smooth Stir the cornstarch mixture into the hot milk Using a whisk mix well until the mixture is smooth Reduce the heat and pour 1 4 of the hot milk mixture into the egg yolks stirring quickly Add the tempered egg mixture into the hot milk in the pot and stir heating the mixture up to just below a simmer this will take about 1 minute over medium heat Remove the thickened milk and eggs from the heat and stir in the vanilla and butter Stain through

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=95 (2016-02-13)
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  • Frozen Espresso Hazelnut Souffle Recipe - Dessert | You're the Chef
    2 c heavy cream beaten to stiff peaks Directions Procedure Bloom the gelatin in the hazelnut flavoring by sprinkling the gelatin over the liquid and mixing it together Allow the gelatin to absorb the liquid and become thick Combine the eggs and sugar over a hot water bath until the sugar is dissolved Beat until they double in size Melt the white chocolate over a hot water bath Combine the

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=287 (2016-02-13)
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  • Hot Chocolate Souffle Recipe - Dessert | You're the Chef
    Combine thoroughly the sugar cornstarch and eggs Temper the egg mixture by adding half the hot milk and whisking vigorously Pour the warmed egg mixture into the milk whisking until it thickens Remove from heat and add the chocolate stirring until it is completely melted Cool the chocolate mixture Beat the whites until soft peaks form Add the sugar and continue beating until stiff peaks form Fold together 1 3

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=288 (2016-02-13)
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  • Hot Raspberry Souffle Recipe - Dessert | You're the Chef
    1 21 rgba 0 0 0 25 22 class mar right 1 No Thanks Let Tom eat it 1 06 out of 5 62 ratings Yield six 3 1 2 souffles Ingredients 1 c milk 1 2 c granulated sugar 1 each vanilla bean 1 2 c granulated sugar 1 Tbsp cornstarch 6 each egg yolks 1 c pureed raspberries seeds pips removed about 2 6 oz pkgs of fresh raspberries 6 each egg whites 1 2 c granulated sugar Directions Procedure Heat the milk sugar and vanilla bean until it is scalded Combine thoroughly the sugar cornstarch and eggs Temper the egg mixture by adding half the hot milk and whisking vigorously Pour the warmed egg mixture into the milk whisking until it thickens Remove the vanilla bean Add raspberry puree into egg mixture and combine thoroughly Chill Beat the whites until soft peaks form Add the sugar and continue beating until stiff peaks form Fold together 1 3 c each of the raspberry base and the whipped whites Pour the mixture into sugared buttered molds Place the filled molds in a baking dish Add 1 2 of water up the side of the dish Bake the soufflés at

    Original URL path: https://chef.pct.edu/recipes/viewrecipe.htm?id=289 (2016-02-13)
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