CremeBrulee

Creme Brulee Recipe

Wed, 25 Mar 2009 09:16:08 +0000

I would like to present to you anther delicious creme brulee recipe !

Creme brulee literally translates as “burnt cream,” but the workaday name of the dish doesn’t at all do it justice. It is not a particularly difficult dessert to make, but it does require some specialized equipment. The investment is well worth it, though, for creme brulee makes a delightful and impressive dish.

To Serve Four:

2 c heavy cream
1/3c granulated sugar pinch salt Vanilla bean,
split and seeded (seeds reserved)
6 egg yolks large-grained sugar to cover *Note: recipe requires ramekins for each serving and butane kitchen torch

1. Preheat oven to 300 degrees with oven in lower half of oven

2. Boil saucepan w/ the granulated sugar, the salt, vanilla bean & seeds, & half the cream, stirring regularly. Let boil. Remove from heat and let rest quarter hour so the mixture can steep.

3. Prepare bain marie for the ramekins. Heat kettle of water to a boil.

4. After bean has steeped, add rest of cream to mixture and stir.

5. Combine egg yolks in a bowl, then add cream mixture to bowl by thirds. Whisk till thoroughly combined. Strain mixture to remove solids and add strained mixture evenly amongst the ramekins.

6. Place bain marie in oven, and pour boiling water to 2/3s up the ramekins, taking care not to splash into the ramekins.

7. Bake 30-5 minutes till mixture is set and interior around 175 degrees

8. When finished, carefully place ramekins on cooling racks for 2 hours.

9. Covered in plastic wrap, cool ramekins thoroughly in refrigerator, at least 5 hours.

10. Cover each serving in a small layer of large grained sugar, burn to even brown with torch.

11. Replace in fridge 40 min.

12. Serve and savour !

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Fri, 06 Mar 2009 15:21:08 +0000

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Creme Brulee.

Fri, 06 Mar 2009 15:15:03 +0000

Ah, what to have for dessert, the profiteroles or the creme brulee? There just appeared under my “brulee” a red line, as though it is a misspelling. Oh, it happened again. I suppose that is because “brulee” is a French word. On the other hand, the red line did not appear under “profiteroles”, which is also a French word. Perhaps if I were able to put an accent mark over the second “e” in “brulee” that dreaded red underline would cease to appear but, wait, now the red underlines have all gone away. I wonder if that means that if we repeat the same mistake enough times, the computer begins to recognize that we are correct in our spelling of a word in a particular way. But that is a different topic for another day. Right now, to the task at hand, which is: why was “profiteroles” not underlined in red? Now I have gone back and put quotation marks around “brulee” in every instance in which it appeared, other than the first sentence, and those underlines have shown up again. I see that the computer did not object to my “creme”. That is to say, it did not feel compelled to put underlines in red under that particular French word, even when I put quotation marks around it. I wonder if computers sold in France are programmed to put accent marks in the right places as one bangs out the text, just as dogs in France are programmed to act as though they do not understand if told in English to sit, but if one commands a poodle to sit in French, it will do so immediately. In any event, we decided to eschew the profiteroles in favor of the creme brulee that evening at La Petite Ferme, and what a treat for the senses it was. We had just enjoyed a lovely meal: I had the pot au feu, and she had the coq au vin. We had shared laughs with a bottle of Beaujolais Nouveau. When our snooty waiter brought the dessert to the table, we were shocked that there was no crust on the top of the creme brulee. No, it looked more like vanilla custard. We protested that the creme was not sufficiently brulee, whereupon the owner appeared with a creme brulee torch and proceeded to encrust the top of our dessert expertly, whilst also setting the drapes and our waiter’s necktie aflame. Magnifique!