Monday, February 4, 2013

Cooking Up Crème Brûlée

For Christmas I received a mini blow torch for kitchen use, so last week I decided to make crème brûlée. I tend to shy away from baking and desserts as it is so mathematical and I tend to just change up recipes to my liking. This is something you cannot do with baking! I did combine recipes though, as I didn't find one I really liked.
3 cups of heavy cream with one vanilla bean split in two, seeds scraped out and added in too. Brought it to a boil and took it off the heat to steep.
Whisk the 6 egg yolks with a half cup of sugar till it forms 'ribbons'. It gets super thick and white, as seen below.
You then temper the sugar/yolk mixture with some of the warm cream and continue combining the two, which you then strain to get out any coagulated egg.

Then you fill your dishes - which can be any shape really...this effects cooking time so you might want to look into what recipes that use your size container say.

In a water bath, the pans go into a 350 degree oven for 35 minutes.

Let them cool on the counter and then into the fridge for a little while to let it all set even more.
The sad part is that I completely forgot to take a picture of the sugar torching bit and the finished product!! Guess I'll just have to do this all again!!