I’m sorry to drag Hilary’s prizes out over the entire week. Things have been crazy chez moi so I haven’t had the time to blog as much as I would like. Excuse aside, this recipe turned out fabulously.
The decision to make creme brulee actually began 19 months ago during Christmas 2008. Every year I attend a Christmas party with all my Cousins where we attempt a rather competitive themed gift exchange . In 2008, the theme turned out to be “Useful Household Items”. This turned out to be a fairly broad theme as many of cousins supplied bottles of tequila and gin as their gifts. In the end I ended up with a creme brulee torch and 4 little ramekins. Being a cheap student I was a little disappointed that I didn’t end up with that bottle tequila but its seems that I’ve finally put that gift to use.
A first I was a little reluctant to attempt to make creme brulee. To me this dessert always seems to represent the epitome of high dining. When I called my mom to tell her that I was attempting this recipe she half-heatedly wished me good lucky and quickly moved on from the subject. This less than inspiring phone call didn’t help quell my nerves but despite my apprehension I readied my ramekins for this tasty dessert.
In the end this recipe turned out fairly well. It wasn’t as solid as I would have liked it ( the final product more resembled a creme brulee pudding) but it still tasted amazing.
I’ve made some modifications to recipe that I used that should help with the issues I faced. Essentially I’ve added another egg yolk and lengthened the baking time.
One thing I didn’t know about creme brulee before starting is what it looks like when its set after baking. After some internet research I learned that it should wobble like jello in the centre but be firm on the outer edges.
I have to say that my favourite part of this recipe was definitely using the torch. I didn’t realize how quickly the sugar would brulee and how fast it would harden. All and all a fairly successful first attempt at a difficult dessert and I will definitely make it again.
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 5 egg yolks
- 4 teaspoons sugar
- Preheat oven to 300 and line a large baking pan with a damp kitchen cloth
- Bring a large pot of water to boil.
- Combine cream, sugar and salt in a sauce pan.
- Stirring constantly warm until vapour rises off the mixture
- Meanwhile beat yolks and vanilla until smooth
- Slowly, mix the cream mixture in to the yolks, stirring constantly
- Pour mixture into small shallow dishes
- Place dishes in baking pan and fill with the boiling water until half way up the side of the dishes
- Bake for at least 40 minutes until the creme has set
- Chill for 4-6 hours
- Spoon remaining sugar over the four dishes and torch or oven broil until the tops are brown
- Wait 30 seconds and enjoy