Crème Brûlée Time

Everyone needs to get fancy sometimes. Pearls can be fancy, or a sharp lookin’ tie, or an ice cream maker…I don’t have an ice cream maker – it’s fancy. And food can be very fancy, especially French food that require accents over vowels and lots of eggs.

Does something come to mind? Is it…could it be…crème brûlée?!

 

It is, folks. It is.

Krisla and I had ourselves a celeb guest in this cooking adventure. A fellow food-lover and cooking extraordinare, she is: AnnaLea! Her mom-like wisdom guided us through the unfamiliar waters of fancy food. Fancy feast. Gross, it doesn’t taste like cat food.

Anyway, let’s get down to business.

Crème Brûlée

Makes 5-7 ramekins, depending on the size

2 cups heavy cream (‘whipping’ is sometimes on the carton…)

1 cup 1% milk

8 egg yolks (Bette Jane might advise less, Krisla might say more)

heaping 1/3 cup granulated sugar

about 4 tbsp brown sugar for “brûléeing”

2 tbsp honey

2 tsp vanilla (Krisla’s all about “eyeballing” this part)

1. In a medium sauce pan, heat the cream, milk, and vanilla until it starts simmering. Stir occasionally. Take it off the heat when it starts simmering.

2. In the meantime, separate your egg yolks. Whisk the yolks together with the sugar and honey until smooth.

3. Add about half a cup of the cream mixture to the egg mixture SLOWLY, whisking to combine. Now, it’s important that you pour in the cream slowly and that the cream isn’t too hot or else you’ll end up with scrambled eggs. Yucks. Keep on adding the cream slowly continuously whisking until all the cream is added.

4. Pour the egg/cream mixture through a mesh sieve to get clumps of milk and egg out. Then scoop out the foamy part that forms on top. You now have a custard!

5. Pour the custard into ramekins and pop these babies into the fridge for an hour.

6. When ready to bake, fill a baking pan with water and place the ramekins in. The water should reach to about halfway up the side of the ramekins. Cover with foil and bake at 350 degrees for about an hour until custard is set. The custard is ready when the edges start to brown and the center stops jiggling when shaken. (Ours were slightly jiggly, but after letting them sit in the fridge for a few hours they solidified better.)

7. After they’re done baking, let the custards sit in the fridge for at least 3 hours to set. This step is pretty important. It makes the custard more solid and also cold. You can keep them in the fridge overnight or whenever you’re ready to serve.

8. When you’re ready to eat them, sprinkle a layer of brown sugar on top and caramelize the sugar in the broiler or with a torch. If using a broiler (like we did), place the ramekins on the top rack and watch it carefully! It will burn quickly. Also, doing this might warm up the custard so you may want to pop them back in the fridge until they’re cooled again. We recommend a torch. But we didn’t have one. We’re not that fancy.

Pretty close, though.

-Krisla & Bette Jane

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One thought on “Crème Brûlée Time

  1. I’m really glad my “mom like wisdom” could help out. I had a great time cooking with ya’ll. It turned out looking so yummy, not to mention oh so attractive. I’m a fan

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