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Posts Tagged ‘creme brulee’

Crème Brûlée

For nearly an entire year, I have been a girl with a small butane torch and no ramekins in which to put custard.  Me even wanting to fill a ramekin with custard is weird in and of itself (you can search my blog for how I hated custard), but the desire came to a head if for no other reason than the desire to use this small torch.  I was lucky enough to find a steal on small ramekins (6 for $7!!!), and set on this task immediately thereafter.

Baking any custard based product is still a challenge for me; as seen here, here, and here.  I really want to get it down though and crème brûlée couldn’t be easier.  Using the recipe found in my CIA Mastering the Art and Craft Baking & Pastry book, I set to work gathering my ingredients and sauce pans.

I know what you’re thinking; “OMG!  How on earth do you make so many delicious things with an electric stove!?”  I don’t know friends (all 2 of you), but it CAN be done.  Trust.

Anyway, I followed the directions from the recipe – if you missed the link above, here it is again.  If you did not plan ahead and have 30 vanilla beans, or two from the McCormick spice jar from big box grocery, vanilla extract will suffice, just not look as pretty.  The CIA suggests

Vanilla extract can be substituted for the vanilla bean.  Blend 1 T into the custard just before portioning it into ramekins.  Vanilla beans that are used to infuse flavor into preparations such as custards can be rinsed under cold water, dried, and stored for a later use, such as making Vanilla Sugar.

Had I actually read the last sentence I could be indulging in vanilla sugar.   Uhg.

If you are not constantly stirring them mixture after you have tempered and added the sugared egg yolks, you run the high risk making scrambled eggs, so stir constantly!  If you don’t and kind of zone out of the task, get your strainer ready because you will need to pour all of your custard through it to remove the curdled eggs.  Actually, whether you zone out or not, it is best to strain it.  You know, precautionary, even if you’re as awesome as me.

Then just bake your ramekins off in a water bath so they do not get rubbery!

When you pull these guys out, or as many as you can bake (for any that you can’t/don’t want to bake off,  just put it in a sizable plastic container and use within a week or so), let them cool down and then refrigerate until they are fully chilled. But when they ARE…

Using 1 part granulated sugar to 1 part brown sugar and mixing them together completely, you have created brûlée sugar.  Take your brûlée sugar and layer it thinly on top of your custard…

Then you take that sugar and TORCH IT!  But not so much so that it is just burnt…but caramelized.

Some people pick their scabs, other break windows to relieve stress, feel good or waste time.  But if you are looking for a wonderful relief that is neither disgusting but is law-abiding, cracking through the glassy topping of this wonderful crème brûlée fits the bill.

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