Good morning, mon GUSeries!! Today's diary was supposed to be Challah and Rugelach. But, alas, the cat that I didn't murder, walked on the keyboard and I lost the diary. As those two recipes are long -- I truly did not want to type them again just now. Soooo, as I am an international jet-setter, I can switch cuisines in a heartbeat. Today it is Creme Brulee and don't expect the accent marks -- I'm not in the mood!
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The carmelization doesn't have to be this dark -- torch it to your preference but it should form a hard shell. And the NYT's recipe looks a lot creamier than this picture. Sorry, couldn't find a better pic.
This is by far the easiest dessert recipe I've ever made. Every single time it has come out perfectly to rave reviews. Guests think you are a culinary genius and I never dissuade them. This recipe is from 1990 revised edition of The New York Times Cook Book. I could recommend numerous recipes from this book and if you have it, the recipe is on page 744.
Creme Brulee
3 cups heavy cream
6 tablespoons granulated sugar (I use fine sugar but either is ok)
6 egg yolks
2 teaspoons vanilla extract
1/2 cup light brown sugar or granulated sugar. The granulated is much easier to work with to get the entire top of the custard covered.
Preheat oven to 300 degrees
Heat the cream over boiling water (double boiler) and stir in the sugar.
Beat the egg yolks until light and pour the hot cream over them gradually, stirring vigorously. Stir in the vanilla and strain the mixture into 6 or more ramekins (about 1/2 inch from top).
Place the ramekins in a pyrex 9x13 baking dish containing one inch of hot water (bain marie) and bake until a knife inserted in the center comes out clean, or 35 minutes. I've always had to bake longer because of my oven. I don't do the knife thingy -- I just check to see if there's a slight jiggle in the center. The custard continues to cook/set after you remove from the oven.
Cool to room temperature and then refrigerate. The video below says to cool in the bain marie. I've never done that but it is a hell of a good tip since I've burned myself a few times trying to remove the ramekins while they are still hot. Once the creme brulee has cooled down, remove from the bain marie and refrigerate. It needs to be thoroughly chilled.
Before serving, cover the surface with the brown sugar. Method one: Use a blow torch or kitchen torch and torch the sugar until it melts. Method two: Place under broiler until sugar melts. The NYT Cookbook requires placing the ramekins in a bed of cracked ice for the broiler method -- erm, invest in a blow torch.
Serve when the caramel has hardened and no longer hot. That's a few minutes. Just tap it with a spoon to check.
I always make this dessert the same day -- it loses its maximum creaminess if served the next day -- but isn't horrible.
Every oven is different. Trust your instincts. I've cooked this dessert for 50 minutes sometimes -- but just check to see that the center slightly jiggles -- like a cheesecake at the recommended 35 minutes.
Here's an excellent video, with slightly different techniques, but basically the same idea. I will try using the vanilla bean instead of extract sometime. I have large and small ramekins -- but they are relatively deep. I've never had a problem with them. I do like the looks of his shallow ramekins.
This is the most decadently creamy dessert I've ever made. I nailed it the first time so you can too. I've seen it served with an addition of fruit (berries) but, the carmelized sugar alone really is the best.
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