Tuesday, September 4, 2012

Crème Brûlée and Cally was home for the weekend




Cally was home for the holiday weekend and we had a fun time in the kitchen.  For the OSU football game Cally and I made hoagie sandwiches, buffalo chicken wing dip and little cherry cheese cakes.   On Sunday we made our favorite porcupine meatballs, mashed potatoes, green beans and for desert we made Pioneer Womans's Crème Brûlée.  We have been craving to make this forever.  Early in the Pioneer Woman TV show series she made this dessert and it looked so good.  


 We refrigerated the Crème Brûlée for about 5 hours before we ate it.  It was good but I think it is better after it has been in the refrigerator overnight.  The longer it is in the refrigerator it seems to become more firm.  Both Cally and I did not care for the burnt sugar on top of the dessert.  It tasted like burnt roasted marshmallows.  

Cally is doing better down at school but it sure is nice to have her home.  I am counting the days again to when I get to see her.  I am on vacation next week and I just may have to do a road trip to go see her for a day.  She is not suppose to come home for 2 weeks this time.  When she comes home again we will be in the kitchen making Peanut Butter Sheet Cakes for the German Township Fire Departments Chicken dinner.  I can not wait   :o)

  Crème Brûlée
Pioneer Woman



4 cups Heavy Cream
1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 Tablespoon Vanilla Paste
10 whole Egg Yolks
3/4 cups Sugar
6 Tablespoons Superfine (Baker's) Sugar


    Preheat oven to 325 degrees.
    Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.
    Whip egg yolks with the sugar until pale yellow and thick.
    Strain cream using a fine mesh strainer.
    Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.
    Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.
    Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap.



    • To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.

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