One thing I don't do enough on this blog is share recipes. I'm not a kitchen wiz or anything, but I do enjoy baking and a little tiny bit of cooking. Luckily, Laura from A Pretty Plethora has lots of recipes to share, so today she's been kind enough to share not one, but two recipes. First up: Creme Brulee.
Hi Friends, I was so excited to share with you a fun recipe I made today-a roasted potato salad-but sadly I left it in my locker at school. La-ame.
Excited? Me too.
(recipe from the Professional Baking, Wayne Gisslen)
Here's watcha need:
- 1 cup brown sugar
- 12 egg yolks
- 3/4 cup sugar
- 3 pints heavy cream, hot
- 1.5 tsp vanilla extract
- 3/4 tsp salt
1. Spread the brown sugar on a pan; dry out in a low oven. Cool, crush and sift. (now, if you have no desire to do this, you can use regular sugar. It's up to you)
2. Mix together the egg yolks and granulated sugar until well combined.
3. Gradually stir in the hot cream. Add the vanilla and salt. Strain the mixture.
4. Set 12 (or however many you are making) shallow ramekins or gratin dishes, about 1 in deep on a towel in a sheet pan (this helps the custard to not burn) and divide the mixture equally among the ramekins. Pour enough hot water into the pan to come about 1/2 way up the sides of the ramekins.
5. Bake at 350 degrees F until the custard is just set, about 25 minutes.
6. Cool, then refrigerate.
7. To finish, first dab any moisture from the tops of the custards. Sprinkle with an even layer of brown sugar. Caramelize the sugar under the broiler; place the custards very close to the heat so the sugar caramelizes quickly before the custard warms up too quickly (alternatively use a blowtorch). When it cools, the caramelized sugar will form a thin, hard crust. Serve within an hour or 2. If the custards are held too long, the caramel tops will soften.
**NOTE** If you are doing the caramelizing in the broiler, you really do have to be quick. The first time I did this at school, I used a blowtorch.
It's a lot easier than the broiler. If you put it in the broiler, and the custard starts to jiggle, the custard is now too soft (it'll still taste delectable though!) You have 2 options then. You can eat it right then, when the top is hard, but the custard is soft. OR you can stick it back in the fridge, it'll re-thicken, but the top will get soft. It's up to you. :)
and, if you are wondering what to do with your leftover yolks, make more macarons! Giddy up!
Let me know if you try this! Have a great day, lovelies!