Thursday, November 12, 2009

BB: Creme Brulee (Part Deux) - Bruleeapalooza!


So two days after making creme brulee for the first time at home, I discover I'd be making it again for the Barefoot Bloggers.

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

9 comments:

  1. 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!

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  2. That 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!

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  3. I'm the same way with Creme Brulee...esp with fruit on top of it

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  4. Palidor, 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!

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  5. I 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 !

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  6. I don't make creme brulee very often, either, even though I love it. But then I wonder why!

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  7. Nat, 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 :)

    Karen, it was totally awesome even without a blowtorch. Creme Brulee is awesome isn't it?

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  8. 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??

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  9. My 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.

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