2010 (37)
Crème Brûlée
This Christmas, Santa stuffed my stocking with a Crème Brûlée torch. Actually, the torch can have many practical uses beyond hoity-toity desserts. However, to me it just means I can finally carmelize sugar without the use of my broiler! The recipe for crème brûlée was easy to follow, and since it was Alton Brown, I knew it would be the smartest method. That guy is all business when it comes to his desserts.
As for being shoestring, the ingredients are really not that expensive, and definitely less costly than buying dessert for a crowd at a fancy resturant. These days, time is the most expensive thing around and this recipe does take time to be just right. Of course, the vanilla beans were no bargain, but you do get two beans for $8 and just one bean made 8 crème brûlées. (The recipe said there would be six, but half of my ramekins were only about 4.5 oz) Also, you could always forego the actual vanilla bean in favor of extract. I think people would still be very impressed that you attempted the recipe and wouldn't notice their dessert was sans the telltale black specks.
There are a lot of steps, but only a few ingredients. In spite of my getting distracted taking artsy pictures of egg shells and letting the cream boil over a smidge (oops!), they all turned out just lovely. My dinner guests were exceedingly impressed with my skills and my husband exceedingly pleased with the few extra crème brûlées that I had left over.
(Oh, and please, dear readers, don't be mad at me about ruining your New Years resolution. Eggs, cream and sugar will be waiting for you when you're ready to whisk them together into this creamy and delicious concoction.)
Check out the pictures here or view the slideshow below!
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echo | January 9, 2010, 5:45 pm | . I know what you're making me the next time I visit:) -
Rebecca Baisden | January 11, 2010, 9:18 am | www.baisdenlife.com Erin, This is my #1 favorite treat! Someday may I be a tester in your kitchen?
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