Crème Brûlée

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And yet another addition to my kitchen………

I got this from Amazon.com the reviews were great for this model and this butane in bulk was a great deal.

To make the best crème brûlée I also bought some vanilla beans.

• Servings: six
• Time: five hours (including chill time)
• Difficulty: moderate
• Print

Ingredients:

• 4 cups of heavy cream
• 1 vanilla bean  (split and scrape the seeds out)
• 3/4 cup of sugar
• 12 egg yolks
• pinch of salt

Directions:

Heat 2 cups of  cream in heavy saucepan with vanilla seeds, sugar and salt till lightly boiling. Take off heat and let steep while you whisk the rest of the ingredients.

Whisk the egg yolks with the remaining cream till uniform.  Temper your egg mixture into the hot cream till you fully combine the two mixtures. The custard should be very smooth. If not strain through a fine mesh strainer before dividing mixture evenly amongst 8 ramekins.

The ramekins will sit inside a baking dish water bath. Prep your baking dish by putting tea towel on the bottom of the dish (prevents your ramekins from slipping around when you go to place in/out of the oven.) Or this is a great set for crème brûlée

Once your ramekins are in the baking dish pour hot water in dish till it reaches 2/3 up the sides of the ramekins. Careful not to get water into the custard.

Place in 300 degree oven for 35-40 min till your custard has set up (should be just a bit jiggly in the middle) it will continue to cook a bit as it cools.  Cool completely at room temperature then place in the fridge to get chilled for 4 hours.

When ready to serve sprinkle 2 tsp of sugar over top the crème brûlée and use a kitchen torch to caramalize the sugar. Let sugar harden for 1 min then serve.

Sneak Peek Friday’s

I thought I would share my upcoming projects, recipes and aspirations with you on Fridays.

I recently started to take some pastry classes and went back to my bread baking roots. Here are some sneak peaks of recipes to come:

Homemade donuts at home!

And yes they tasted as good as they look. I was shocked that you can make light fluffy donuts at home! Some I filled with jelly and lemon curd, with a dust of icing sugar. The white glaze and chocolate glaze were easy peasy and yummy.

 

Classic Creme Brule

This weekend I am going to make chocolate eclairs with fresh vanilla pastry. That is my culinary task that I wish to try out for this weekend. I need to call on neighbors and family members for taste testing and critiquing 🙂

On the Sewing Side of things I have two rows left of the quilt squares to sew on. Here is a pic of the quilt I took earlier in the week.

To break up the tedious nature of the quilt I decided to make Lulu a doggie cape and I will make a tutorial on this process soon! Here is a sneak peek!