Tick Tock Tick Tock.. time is ticking.. catch it while u can lol.. once again.. good luck ladies!!
I dont really remember when was the last time i flipped thru Dorie Greenspan baking book that hb bought me a year ago on mothers day.. I hv always enjoyed her recipes cos all her recipes are good and well received by others..
Last night after we got home fm dinner (yep my lazy mode is still very much ON the dot and at the same time i felt like eating japanese food.. excuses excuses hehe) i decided to prepare this desert which has been on my mind for several weeks now. .. was always a little intimidated by it and bec i dont own a chef's torch the idea of preparing hb's fav desert was put on the shelf..what i didnt know is that u can do it under the broiler of an oven but where's the fun in doing that.. right.. right?? heheh excuses excuses
Anyway two days ago.. hb got me a chef's torch.. dont know where he got it fm but i was smiling fm ear to ear when he gave it to me.. So last night without further ado..I made up my mind that I was gonna do it..
The taste is amazing. The best part of this dessert is cracking into it with a spoon and getting a mouthful of crunchy sugar with some creamy custard with it.. yummehhh babyyyyy
1 1/4 cups heavy cream - I used double cream
1/2 cup whole milk
3 large egg yolks
1/3 cup sugar
2 tsp pure vanilla extract - I used Madagascar
About 6 tablespoons sugar or sifted light brown sugar, for topping
Center a rack in the oven and preheat the oven to 200ºF/ 93ºC.(This wasn't nearly long enough to bake the custards. I checked them after 50 minutes and they weren't anywhere near done. I had to bake a further 10mins). Put the six baking dishes (see Note below) on a baking sheet lined with parchment or a silicone mat.
Bring the cream and milk just to a boil.
In a 1 or 2-quart glass measuring cup or in a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid---this will temper, or warm, the yolks so they won’t curdle. Whisking all the while, slowly pour in the remainder of the cream and milk. Give the bowl a good rap against the counter to de-bubble the custard, then strain it into the baking dishes.
Bake the custards for 50 to 60 minutes or until the centers are set---tap the sides of the dishes, and the custards should hold firm. Lift the dishes onto a cooling rack and let the custards cool until they reach room temperature.
Cover each custard with plastic wrap and refrigerate for at least 3 hours, preferably longer. (The custards can be kept covered in the refrigerator for up to 2 days.) For the sugar to be successfully caramelized, the custards need to be thoroughly chilled.
Makes 6 servings.
Serve the crème brûlée when the crème is really cold and the brûlée is still warm. You can serve the whole dessert chilled, but the sugar topping won’t have its characteristic crackle. And while I think crème brûlée should be served with nothing more then a spoon, you could offer berries and cookies as accompaniments.
The custard for crème brûlée must be made ahead so it has plenty of time to chill, but once you’ve caramelized the sugar on top, your storage time is over if your want the sugar to have crunch.
The most efficient way to caramelize the sugar topping is to use a blowtorch (see page 475 of Baking: From My Home to Yours). If you don’t have a torch, you can chill the custards very, very well, then set them in an ice-cube-filled roasting pan and run them under the broiler. You won’t get as even a coating with the broiler as you would with the torch, but you’ll still get the flavor and the pleasure of a crackly sugar crust over cream custard.
The best baking dishes for crème brûlée are shallow, ideally just an inch (2,5 cm) high, about 4 inches (10 cm) in diameter and holding about ¾ cup of liquid. Porcelain, pottery or glass gratin or baking dishes are perfect, but if you don’t have them, you can use ramekins or even disposable aluminum foil pans, an unglamorous but effective solution.
All in all this was a great recipe and I will definitely make it again. Cause If I don't what else am I going to use that nifty little chef's torch for? hahaha
Source: Baking from my home to yours by Dorie Greenspan