Thursday, February 18, 2016

Creme Brulee



Color me impressed.  Creme brulee...

Some very dear friends of ours from the town in which we use to live let us have the company of their daughter for a few nights.  She is the same age as our daughter.  They were little together when we lived next door and always got along famously.  We all get along rather well. We see eye to eye on a lot of things.  We think they are some of the coolest people we know.  Cool as in not going with the flow, but cool as in having good values, among them, the importance of family.

Anyway this wonderful 12 year old girl and my daughter together made creme brulee.  Ahhhh-mazing! It was delicious.

Next time it is served in our house, I will be the one making it and probably will try out this pumpkin creme brulee that I saw on The Daily Meal.

Creme Brulee

6 egg yolks
2 1/2 cups heavy cream
6 tablespoons sugar, divided
2 tablespoon brown sugar
1/2 teaspoon vanilla

Preheat oven to 300 degrees F

Whisk together egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

In a saucepan, heat the cream, stirring over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

Preheat oven to broil.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully, it will go from brown to burnt in seconds.

Remove from heat and cool. Refrigerate until custard is set again.

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