Recipe - Crème Brûlée
Hello, everybody. This is the debut of a new type of post I'm going to do on Thursdays, recipes. Basically, this is supposed to teach me how to cook, ha, ha! Something I've been meaning to learn. Today, I have a classic dessert recipe to offer you that I'll admit that I enjoy eating, but haven't tried to make yet. As this "Thursday recipe" series progresses, however, I'll have photos and commentary from my attempts. Enjoy!
Crème Brûlée
From Better Homes and Gardens New Cookbook,11th Edition
(ISBN 0553577956)
Ingredients:
Two cups half-and-half
Five egg yolks, stirred
One-third cup of sugar
One teaspoon of vanilla
One-fourth cup of sugar
Equipment:
Baking pan, large
Six custard cups, six-ounce each
Saucepan, small
Skillet, heavy
Whisk
Wire rack
Warm the half-and-half in a small saucepan over medium-to-low heat until it shows small bubbles on the surface. Remove from the heat for now.
Use a whisk to mix the egg yolks, one-third cup of sugar, and one teaspoon of vanilla. Then use the whisk to slowly add the add the warm half-and-half.
Put the six custard dishes within the large baking pan and place on the oven rack. Pour custard into the custard dishes. Then pour enough hot water into the large baking pan to rise halfway up each custard dish.
Bake in a 325-Fahrenheit oven for 40 minutes or until you can poke a knife into the center of each custard and have it come out clean. Remove from oven. Remove custard dishes from large baking pan and cool on a wire rack. Then cover the custard dishes and chill in the refrigerator for one to six hours. Before serving, let the custards sit at room temperature for 20 minutes
To caramelize the sugar: Heat one-fourth cup of sugar in a heavy skillet over medium-high heat. Shake the skillet to evenly heat the grains, but don't stir. When the sugar starts to melt, reduce the heat to low. Continue to melt it for five more minutes or until the sugar turns gold and melts. Stir with a wooden spoon, if needed. Pour sugar atop each custard. If the sugar starts to harden as you do this, return the skillet to the stove and reheat it to soften. Serve immediately.
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2 comments:
nom. I just know if I tried this it would be an disaster. But YUM!!!
Hi, Sarah! I haven't dared to try this either and that's why there's no photos. I think the custard part would be easy, but there are a lot of horrible things I could inadvertently end up doing with the caramelized sugar! Ick, ick, ick!
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