Saturday, October 30, 2010

Crème Brûlée!

Could somebody please stop me from making the most delicious crèmes brûlées known to man? It's ridiculous!

Ever since Gerrod and Kristy left us their blow torch, it's been nothing but desserty goodness at the Lewis household.

Here's a picture of me with the torch. (Not even I can say what was going on with me—or my hair—at the time.)

The shirt I'm wearing in the picture is actually an old one of Gerrod's too. Yes, Shelley and I might have to leave London soon, as up until now we seem to have been living on a false economy of hand-me-downs from the Thomases.


bitingmidge said...

I have to say they are so delicious they are positively evil!

I think we are going to miss them more than we'll miss you guys!

Anonymous said...

Why do you keep making these? They are SO MUCH EFFORT. We have a blow torch; I made crème brûlée exactly once and it took forevvvvver. I am far, far too lazy to ever go through all that effort again.

The blow-torching part is awesome, though.

gerrod said...

Julian, I'm well impressed. When you come back to Australia, please come around and make some for us; there may even be a shirt in it for you if you do.

Jules said...

Gerrod, you had me at "shirt".

Abbie said...

Helen, You need a better recipe, the one I have is easy and Yum as.

Jules, I want a comparison between yours and mine when you guys come home. I've been told mine beat one that was made in France!!!

sweetolivepress said...

Abbie, the "custard" part of my recipe was so from-scratch I almost had to milk the cow. It was crazy.

Yes please, share your recipe! Nathan will be terribly pleased when he gets back.

Anonymous said...

Jules, I take your word for it re the deliciousness, but you need to re-think your receptacles. They look a bit like Petri dishes. K

Jules said...

That hurt, Anonymous. No dessert for you.

We got those ramekins free with a dessert we bought.

Abbie said...

Helen, I may have under estimated the ease of these, having made them with no kids running around!! You do have to plan ahead, but there are only 4 steps.

jules, You'll have to tell me if yours are much the same...

1 cup cream, 2 tabs caster sugar, 2 large eggs, 1/2 tsp vanilla essence, extra 1/3 cup sugar

Step 1. Preheat oven - 300 f/150 c. Combine cream and 2 tabs sugar in a saucepan til small bubbles appear around the edges of pan, set aside. boil water for later use.

Step 2. Beat egg yolks and vanilla in a bowl until light and smooth, gradually pour hot cream into egg yolks while stirring constantly, until well mixed. Strain mixture through a fine sieve. Pour mixture into 4 ramekins. (I normally use 6 small ones)

Step 3. Place ramekins into baking pan and put on middle shelf of oven. Pour boiling water into baking pan until it reaches halfway up sides of ramekins. Cover baking ban loosely with aluminium foil. Bake for approx 25 mins until set. remove carefully, cool then refrigerate for 2-3 hours.

Step 4. sprinkle extra sugar evenly over Custards. using circular motion, heat the sugar with torch. Continuously move the flame over the sugar until it melts and becomes golden brown and bubbly. Serve with fresh berries or a selection of seasonal fruit.

Sweet Olive Press | Helen said...

Ahhh... well I'll have to look up my old recipe but I do know it involved scraping out vanilla pods and various strainings of the custard... maybe I went a bit too much from-scratch!

This looks more doable, thank you.