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 .
CREME BRULEE
from Ina Garten's "Barefoot in Paris"
1 egg
4 egg yolks
1/2 cup sugar + 1tbsp sugar for each ramekin
3 cups heavy cream
1 tsp vanilla extract
1 tbsp Grand Marnier
ooooh that looks good! Creme brulee is my go to dessert ordering at restaurants! I'm also addicted to the creme brulee latte up here at Starbucks!
ReplyDeleteThat looks great! I hear you about things being special because you don't have them often. A rich dessert like creme brulee is definitely one of those things!
ReplyDeleteI'm the same way with Creme Brulee...esp with fruit on top of it
ReplyDeletePalidor, I think it's going to be awhile before I have Creme Brulee again. I love it but I think leaving it as a dining out dessert will keep my weight under control!
ReplyDeleteI Love it ! and agree...its a bit tricky and somehow its so elegantly presented when you eat it out. Although, i could never tire of eating it...its my most favorite EVER !
ReplyDeleteI don't make creme brulee very often, either, even though I love it. But then I wonder why!
ReplyDeleteNat, I think I'm trying to talk myself into being tired of it as having it around all the time would be dangerous for me :)
ReplyDeleteKaren, it was totally awesome even without a blowtorch. Creme Brulee is awesome isn't it?
Thanks for the comment! I actually let my cream cool a bit before I added it to the eggs. It worked well and didn't interfere with the brulee setting at all! Yours looks great, did you broil or torch it??
ReplyDeleteMy approach would be to put it through a fine mesh strainer. Well that's what I realized I should have done after I made mine. Ah well. Maybe next time.
ReplyDelete