Needless to say, I baked some stuff this weekend. I didn't have access to the net, so I haven't updated yet...so here we go.
I made some caramel apple birthday cupcakes for a friend of mine (hi, Shannon!), but I can't show any pictures of that yet...she hasn't received them. Pics soon, though. They're WAY cute!
So here's the creme brulee. My first one ever! It's SOOOOO good, too. And easy!
Creme Brulee
2 cups heavy cream
1/2 cup milk
1 1/2 tsp vanilla
5 large eggs, separated
1/2 cup sugar
pinch salt
boiling water
5 tbsp superfine sugar
In small saucepan, stir together cream and milk. Heat just to simmering. Stir in vanilla. Remove from heat. Cover and let stand for 20 minutes.
Preheat oven to 325 degrees. Place six 4-ounce custard cups (ramekins) into 13x9x2 baking pan.
In small bowl, whisk together egg yolks, granulated sugar and salt. Gently stir into cream mixture. Strain through fine mesh sieve into a 4-cup glass measure. (I didn't have a sieve...and mine turned out fine. Heh.) Pour into ramekins, dividing equally. Place baking pan on oven rack. Add enough boiling water to pan to come halfway up sides of ramekins.
Bake until custards are set around edge, and knife inserted near edge comes out clean but centers are still jiggly, 45 to 50 minutes. Remove ramekins from water to wire rack to cool. Cover with plastic wrap and refrigerate until thoroughly chilled.
Blot tops of chilled custards with paper towel to remove any condensation. Sprinkle 1 1/2 tsp superfine sugar (I used regular...works fine) over custard in each ramekin to evenly cover the top.
Heat with a handheld torch until sugar starts to bubble and caramelize. Don't overheat or it will burn.
Let custards sit for a couple of minutes until the top hardens into a shell.
Perfection!
2 cups heavy cream
1/2 cup milk
1 1/2 tsp vanilla
5 large eggs, separated
1/2 cup sugar
pinch salt
boiling water
5 tbsp superfine sugar
In small saucepan, stir together cream and milk. Heat just to simmering. Stir in vanilla. Remove from heat. Cover and let stand for 20 minutes.
Preheat oven to 325 degrees. Place six 4-ounce custard cups (ramekins) into 13x9x2 baking pan.
In small bowl, whisk together egg yolks, granulated sugar and salt. Gently stir into cream mixture. Strain through fine mesh sieve into a 4-cup glass measure. (I didn't have a sieve...and mine turned out fine. Heh.) Pour into ramekins, dividing equally. Place baking pan on oven rack. Add enough boiling water to pan to come halfway up sides of ramekins.
Bake until custards are set around edge, and knife inserted near edge comes out clean but centers are still jiggly, 45 to 50 minutes. Remove ramekins from water to wire rack to cool. Cover with plastic wrap and refrigerate until thoroughly chilled.
Blot tops of chilled custards with paper towel to remove any condensation. Sprinkle 1 1/2 tsp superfine sugar (I used regular...works fine) over custard in each ramekin to evenly cover the top.
Heat with a handheld torch until sugar starts to bubble and caramelize. Don't overheat or it will burn.
Let custards sit for a couple of minutes until the top hardens into a shell.
Perfection!
2 comments:
Oh my, that looks gorgeous!!!
HI!! ;)
Now I just need a torch!!! I LOVE Creme Brulee!!!! I've even got the ramekins.
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