Monday, August 22, 2005

After a hiatus, a sweet comeback...

Wow. It's been some time since I've been able to post anything. Well, I guess technically I've been able to post all along, but with the house remodel and death-by-work, things tend to get lost in the shuffle.

I've been working at a perfect creme brulee for some time, and have never really achieved perfect results, until yesterday. Well... nearly perfect. My brulee torch decided to give up the ghost last night, forcing me to use the oven broiler, which tidily spoiled the contrast between warm crunchy top and chilled, creamy custard. No matter -- these brulees were still delicious, with exactly the velvety texture I've been going for all along.

Creme Brulee

3 cups heavy cream
1/3 cup granulated sugar + 8 tsp for bruleeing(?)
6 egg yolks

  1. Preheat the oven to 350F.
  2. In a heavy saucepan, bring the cream to a boil over medium-high heat.
  3. Meanwhile, beat the egg yolks and sugar together until slightly thickened and pale yellow.
  4. Slowly add the warm cream to the egg yolk/sugar mixture, beating constantly.
  5. Ladle the mixture into ramekins.
  6. Bake in a water bath for 45 mins. The water should come at least halfway up the side of the ramekins.
  7. Remove from the oven and let come to room temperature, then refrigerate at least 2 hours covered in plastic wrap.
  8. Sprinkle the top of each brulee with granulated sugar and use a torch to burn.
  9. Enjoy!