Creme Brule

Well, Thanksgiving: Part II. This sequel almost killed me! I can't remember the last time I ate that much.,I felt like I was going to explode. For desert, instead of a wafer thin mint, I ate 3 deserts. THREE! My God am I dumb!

We were invited over to Liminal's parent's house for turkey, and I must say what a treat. It was an ethnic buffet of cullinary delights! It was hopeless as soon as I saw all that food. Oh well, that which does not kill you makes you stronger...



The item we brought to this wonderful dinner was desert. My new kick is Creme Brule right now. How can it not be. You get to use a blow torch! I thought it was a tricky desert to make, but it can be quite easy. Below is the recipe that seems to work for me.

8 egg yolks
1/3 cup granulated white sugar or vanilla coffee syrup
2 cups of whipping cream
1 teaspoon vanilla extract, skip if your using coffee syrup
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Yum.... Enjoy!

P.S. Perhaps someone can try this recipe out before I reclaim my torch!