Guest guest Posted September 24, 2001 Report Share Posted September 24, 2001 * Exported from MasterCook * Buckwheat Brulee Recipe By :Dana Jacobi Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole kasha (toasted buckwheat groats) 1 1/2 cups unsweetened soy milk 1 teaspoon ground cinnamon pinch salt 1/3 cup hazelnuts 1/4 cup lightly packed light brown sugar plus 2 tablespoons lightly packed light brown sugar 1/4 cup pureed silken tofu 4 tablespoons soy sour cream Preheat the oven to 350F. Combine the kasha and soymilk with 1 cup water in a deep saucepan over medium heat. Blend in the cinnamon and salt. Bring to a boil, reduce the heat, cover, and simmer until the kasha is cooked, about 20 minutes. Let it sit, covered, for 10 minutes. While the kasha cooks, roast the hazelnuts for 12 to 15 minutes, until they are fragrant, their skins begin to crack, and the nuts are lightly colored. Shake the pan several times to insure they roast evenly. Rub the nuts vigorously into a dish towel. Let the nuts cool, then chop them coarsely. Mix 2 tablespoons of the sugar into the hoot kasha, along with the tofu, sour cream, and chopped nuts. The kasha should be creamy. Firmly pack the kasha mixture into six 6-ounce ramekins or custard cups, filling them almost to the top. Smooth the surface with the back of a spoon. Refrigerate, uncovered, until the tops are dry, at least 6 hours. Preheat the broiler. Place the cold cups of kasha on a baking sheet. Place the remaining 1/4 cup sugar in a sieve, and sprinkle it over the top of each cup, making the layer as even as possible. Use the back of a spoon to help force the sugar through the sieve. The kasha should be lightly blanketed by the sugar. One at a time, place the cups of kasha under the broiler for 1 minute, setting the broiler pan as close to the heat as possible. Check after 30 seconds, turning the cup, if necessary, to insure the sugar colors evenly. The melted sugar may look lacy rather than forming a glossy even layer. Serve immediately. Source: " Amazing Soy " Copyright: " 2001 by Dana Jacobi " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 5g Fat (81.4% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat. NOTES : The oatmeal brulee served at the Ritz-Carlton in San Francisco shows how chefs are dressing up grains for breakfast. Here, kasha (as Russians call this earthy cereal) nestles under the same kind of crackling brown sugar shell. To make the kasha as special as the presentation, I mix it with soy sour cream, pureed tofu, and roasted hazelnuts and serve it in a custard cup or ramekin just like creme brulee. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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