On a fait du Creme Brulee!

Originally the Boy and I had decided to go out for dinner and come home to make a romantic Valentine’s dessert at home…but after a delicious and filling meal at Daba, we couldn’t bare the thought of eating more. So we exchanged gifts and played a short round of Scrabble using only lovey words. You should try it! It’s not really love words…most of them need some kind of long explanation or story. = ) That Friday, though, after a long, busy week of rehearsals, we found some time to ourselves, so we made the crème brûlée we’d been thinking about all week. And I got to use my culinary torch for the first time ever! FIRE! and not just any fire…BLUE fire!

…I’m a dork. But these turned out perfect. That hollow sound when you tap on the sugar and the tantalizing crack as your spoon bursts through into the custard.

Read on for the recipe and photos…

Ingredients

(This makes 6 crème brûlées – we made a half recipe)

2 cups heavy cream

1 tsp vanilla extract

6 large egg yolks (save the whites for a healthy omelette!)

1/2 cup sugar, plus more for topping

Directions

  • Preheat oven to 350F.
  • Boil some water to be used later for the custards.
  • In a medium saucepan, heat heavy cream and vanilla extract until bubbles begin to appear around the edges.
  • As the cream is heating, whisk together egg yolks and sugar in a bowl until light in color.
  • Take a ladle-full of the heated cream mixture and pour into the egg bowl while stirring with a whisk. This is called tempering the eggs, so they don’t scramble from the shock of too much heat.
  • Pour the egg mixture into the saucepan and keep stirring until combined.

  • Divide the mixture between six small ramekins.
  • Put the ramekins into a baking dish (a 9″ pie dish fit 3 ramekins and was a good depth).
  • Slowly pour in the boiled water until it reaches halfway up the ramekins.

  • Bake for 30 minutes or until the center of the custard is wobbly like jello and the edges are firm. (It should jiggle just slightly.)
  • Carefully remove each ramekin from the dish and let cool. (It takes a while.)
  • Cover each in plastic wrap and refrigerate until you’re ready to eat them.

  • Place about a teaspoon of sugar on top of the custard and tip the ramekin around to distribute evenly.

  • Rev up the ol’ culinary torch and torch slowly on low flame until the sugar browns.
  • Let it sit for a minute to cool and harden.


Tap onto that stained glass sugar top and crack in to the gooey goodness below!


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    […]On a fait du Creme Brule! Posted by blubird607 on February 25, 201 Leave a Coment. OLYMPUS DIGITAL CAMERA.[…]…



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