Saturday, October 2, 2010

The Name is Brulee, Creme Brulee


If James Bond had a favorite dessert, I bet it would be Creme Brulee. The man is a sexy international spy, so it's only natural that he would desire something sophisticated and irresistible, (which of course also requires a blow torch). The name's Brulee, Creme Brulee! *Cue James Bond music, followed by an extensive car chase and million dollar explosions.*

That's right, now we're baking dangerously.


Okay, despite the set up, Creme Brulee is actually not that difficult to make. Yes, it does require a blow torch. But if a huge flame-o-phob like me can get over it (with much prodding by my long haired long term boyfriend) then so can you. Follow these simple steps and you just might find yourself in Her Majesties secret baking service. They call me double-O Cupcake, baby!

Classic Creme Brulee

(Serves 8)

Ingredients:
1 quart heavy cream (this is the key ingredient so don't skimp on it. I buy the fancy organic stuff, and boy does it make a difference in the flavor!)
1 1/2 tbsp vanilla extract
1/2 cup sugar (for the baking)
1/2 cup sugar (for the brulee-ing)
6 large egg yolks
water

Tools:
Blow Torch (I use one from Home Depot, it's cheaper than the fancy-shmancy baby ones at the kitchen boutiques, and works just as well. Plus it makes you look hard core!)
Matches
8 Ramekins

Directions:

1) Preheat oven to 325 degrees.
2) Place ramekins into one or two deep cake tins or casserole dishes.
3) Heat cream and vanilla extract in a medium saucepan at a medium-high temperature. Bring to a boil, and then remove pan from heat, cover, and let cream sit for 15 minutes.
4) In a medium bowl, whisk together 1/2 cup of sugar and egg yolks until light in color.
5) Stirring constantly, slowly add the cream to the bowl.
6) Pour or ladle the mixture into the 8 oz. ramekins.
7) Create a water bath by filling the cake tins/casserole dishes with water so that the water is about half way up the sides of the ramekins.
8) Bake the ramekins in the water bath for 40 to 45 minutes. The tops of the custards should wobble a bit. Be very careful when you remove the pans as the water will be very hot.
9) Let ramekins cool in the water bath for about 10 minutes.
10) Place ramekins in the fridge and let cool for a minimum of 2 hours.
11) When ready to serve, remove ramekins from fridge and sprinkle a thin layer of sugar over the top of the custard (about 1/8 of an inch thick).


12) Flip a bowl upside down (or an unused ramekin) and place the custard you wish to brulee on top of it.

13) Fire up the torch baby!


14) With the flame about one inch long, hold the flame about 1/2 an inch to one inch above the sugared top of the custard. You will see the sugar bubble and melt. Slowly move through the whole custard so the top is melted in all areas. Take your time, it may take a minute or so.



15) Garnish with fresh berries or chocolate bits, and serve immediately!


Mmmm Mmmmm Good!

A fantastic shout out to Russell Gearhart Photography for documenting this process and for not catching on fire!

1 comment:

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