Sometimes I am a complainer. Ok, a lot of times I am a complainer. I am working on that. But in spite of all my complaining, I love a lot of things and people. A la Sound of Music, here’s a few of my favorite things:
3. Sleeping while it’s raining
5. North Carolina
6. Pine Trees
7. Green Eyes
9. Sugar Cookies
12. Snail Mail
13. Inside Jokes
14. Jokes in general
15. My brothers
16. Me mum
18. The smell of freshly cut grass
19. The smell of watermelon
Quite a list, isn’t it? And I haven’t even scratched the surface! I like life, and I like practically everything that goes on around me. And I like that I’m easily satisfied. :) You know what else I like that I haven’t yet mentioned? Creme Brulee!
Creme Brulee is a delicious French dessert. It’s a nice creamy custard topped with a crunchy burned sugar topping and is often sold in fancy restaurants for a ridiculous price. Want to know a secret? It’s super easy to make and requires only a few ingredients. And, if you own a propane torch, you get the added bonus of setting fire to the top yourself!
The following ingredients and directions were compiled from various recipes (including Food Network and Framed) and previous experience. If I’m winging it, you know it’s easy! Also, you can vary the extracts for different flavors, and to put your own spin on things. This is best made a day in advance so the custard has time to chill in the fridge and allow the flavors to meld.
2 cups heavy cream
1 cup milk (I used whole milk)
4 egg yolks
1 whole egg
1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1. Preheat oven to 300 degrees.
2. Whisk together sugar, egg yolks, and whole egg in a medium bowl.
3. Put cream, milk, and extracts in saucepan over medium heat. Heat until just below boiling. Tiny bubbles should come to the surface on the edges, and it will be very hot to the touch. Remove from heat.
4. Add a small amount of the hot cream mixture to the eggs. This is tempering. If you add all the hot cream to the eggs, it will scramble them. And that is not creme brulee.
5. Add the rest of the cream mixture and stir thoroughly.
6. Put your ramekins in a baking pan. Divide the cream and egg mixture evenly between ramekins.
7. Add enough hot water to the baking pan to reach halfway up the sides of the ramekins.
8. Bake for about 40 minutes, or until set. This can take longer, so you just have to check on them when time is up. If they are still liquid-y, put them back in for a little longer.
9. Cool to room temperature, then chill in fridge.
10. When ready to serve, spread 1 tsp sugar on each custard. Broil or use a propane torch. When the sugar has turned brown and bubbly on top, they are ready.
Serve this and impress your friends and family! Serves 6-8 people, depending on size of ramekins.
Note: The creme brulee is still cooking. I will come back and add photos. I just wanted to go ahead and get this posted.