Tuesday, September 30, 2008

TWD ~ Creme Brulee

Tuesday with Dorie is here again and Mari of the blog Mevrouw Cupcake chose Creme Brulee; found on page 393 in Dorie Greenspan's cookbook: Baking From My home to Yours. I have always wanted to make creme brulee but learned that using a torch to melt sugar is not that easy. In fact, the recipe calls for 1 Tablespoon of sugar sprinkled on top of each creme brulee and this makes a really thick and overly crunchy crust. I figured about a teaspoon and a half was an ample amount of sugar. I can't wait to see other fellow TWD bakers and their brulees to see if anyone else had dark spots on top when taken out of the oven?

The torch was definitely fun to use and I can see using this little torch on meringues in the future. I also can see I need practice. The recipe is simple to make and fast to put together. The biggest part of the recipe is the waiting time for the little creme brulees to chill. Next time, I would like to use only 4 ramekins so there is a deeper spoonful of the custard to scoop from. I didn't deviate from the recipe because I already LOVE vanilla flavor and wanted the original recipe to be my first try.

There are just a few ingredients needed to make this custard. Starting out by bringing heavy cream and whole milk to a boil is easy enough.

Whipping the 3 egg yolks, adding sugar (I used by vanilla bean flavored sugar), and the vanilla. Making sure not to add to much air so there are as few bubbles in the mixture as possible.

I used my gravy grease separator for pouring the liquid custard. By using this cup, very little bubbles on the surface poured into the little ramekin dishes.

I have had these little porcelain ramekins for a while now and finally was able to use them. The first ramekin, I poured the custard from a regular measuring cup and there were bubbles on the surface. After using the other cup, no bubbles.

I was worried about the brown spots on top of the custard. I do not remember ever ordering a creme brulee at a restaurant and seeing anything colored like this.

This one has a thinner crust of sugar but the coloring looks a little rough =).

This one had almost the whole tablespoon of sugar on top and I found the thick, caramelized sugar crust to be too much. Less sugar on top for us.

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