I say it's one of their favourites but there happens to be quite a few others desserts on they're list.
As you may be aware if you're a frequent visitor to my blog, I haven't been baking lately, but at the weekend I thought I'd give them a treat.Well I am watching Masterchef every night, so I suppose I should make an effort now and again.
Unfortunately the whim only came on me once the roast dinner was well under way and hence the daylight was fading, so there aren't my usual photos showing the whole process...forgive me please?
This photo was taken the next day after it had been setting in the fridge overnight, Besides although they do adore this dessert, there's no way they couldn't manage all of the six I baked! Well not after a full pork roast dinner anyway.
Thankfully I had all of the ingredients in the kitchen already....so....I made this one plain vanilla but you can add different favours...ie lemon, chocolate, nuts, fruit, lavender, orange and my favourite...a drop of liqueur...oh or maybe a splash of whisky ;D
I didn't have the heart to tell my boys they would be better served the next day, leaving them overnight to set in the fridge ...well I couldn't stand the tizzyfits that would have ensued, so I let them have one on the same day. I know call me a coward...but anything for an easy life!
Crème Brûlée (serves 4 larger or 6 smaller portions)
Ingredients:
- 600ml thickened cream
- 1 vanilla bean, split, seeds scraped
- 6 egg yolks
- 1/4 cup caster sugar
- 1/2 cup brown sugar
1. Preheat oven to 120 degree's celcius.
2. Place the cream in a saucepan and add the vanilla seeds and pod.
2. Place the cream in a saucepan and add the vanilla seeds and pod.
3. Place over a medium heat and bring to scalding point, (this is where the name crème brûlée comes from meaning burnt creme)
4. Remove from the heat and set aside to infuse for 5 minutes or so.
5. Place egg yolks and caster sugar in a seperate bowl and beat with an electric whisk for 2-3 minutes or until pale.
6. Remove the vanilla pod from the saucepan and discard, then pour the hot cream over the yolk mixture and whisk to combine.
7. Remove the foam from the top of the mixture with a large spoon. This happens during the beating process but isn't needed.
8. Strain the mixture into a large jug, then carefully pour mixture into your containers whether 4 x 150ml or 6 smaller ovenproof ramekins.
9. Place ramekins in a deep roasting pan. Pour boiling water into the pan to come halfway up the sides of the ramekins. This will bake the cream without direct heat. Cover the pan loosely with foil, allowing some air to enter in at the sides.
10. Bake in the oven for approx 40 mins ~ the custards should still have a slight wobble when done. Carefully remove the ramekins from the oven and empty water bath setting aside the creme brulee to cool.
Topping
Place brown sugar on a baking tray, turn off oven and place sugar in the oven for approx 15 minutes or until the sugar is completely dried out. Allow to cool, then place in a processor and whiz until it is like fine powder. Store in an airtight container.
Once the custards have cooled, cover with plastic wrap and place in the fridge to set and chill overnight.
Method for topping:
1. When ready to serve, preheat grill to high.
2. Sprinkle 2 teaspoons of the brown sugar evenly on top of each custard, and use the back of a teaspoon to spread it evenly.
3. Place the custards under the grill until the sugar melts and caramelises.
Keep an eye on them because they can burn very easily. Alternatively, use a domestic blow torch to caramelise but if you're like me it always seems to be empty.
Verdict..... I think you get the idea...
Enjoy! ;D
