Thursday, November 12, 2009
BB: Creme Brulee (Part Deux) - Bruleeapalooza!
I guess practice truly does make perfect. Although in a way, familiarity may also breed a slight bit of culinary contempt as I think creme brulee has been one of my all time favorites because I don't have it very often. Eaten it several days in a row takes away some of the special exclusivity that made it so appealing to have whenever I went out. Ina's version is great, actually easier than the previous recipe I tried and tastier too. But after having had creme brulee several days in a row, I realized it wasn't giving me the same sense of satisfaction. It still tasted great, but there's something to be said for moderation. Now if only i could get this to happen with cookies and cakes and all other sorts of sweets!
Biggest problem with making it was a flaw in my technique and nothing to do with the recipe. Note to self: pour the cream a lot slower next time. I found after pouring the mix into the ramekins that I had traces of what looked like scrambled egg at the bottom of the bowl .
from Ina Garten's "Barefoot in Paris"
4 egg yolks
1/2 cup sugar + 1tbsp sugar for each ramekin
3 cups heavy cream
1 tsp vanilla extract
1 tbsp Grand Marnier