Crème brûlée
Since the theme for this month at the bakebakebake community is burnt sugar, I figured it'd be the perfect time to attempt Crème brûlée which is one of my favourite desserts. It was fairly simple to find a recipe, and so I'm proud to present pictures and whatnot of my Crème brûlée adventure and hope you too, get a chance to try it out. (They tasted fabulous).
I can't claim that the Crème brûlée turned out right on first try. The pic is of my second attempt (second batter for those who are picky). The first time I made the mistake of using electric eggbeaters. Stupid of me, forgetting that Crème brûlée custard is known for it's smooth texture, and introducing bubbles into it as fast as I could with my egg beater of glory. At any rate, I used a regular whisk this time, and it seems to have turned out as it should (my parents were impressed). (Side note: For those who can't find random french style ramekins in their house because their mother invested in a lot of unnecessary french dinnerware, you can buy it at Williams and Sonoma for $12.00 a ramekin).
You can find the recipe I used here. However, please note:
+ I did not have a chef's torch, so don't worry! Just use the broil option on your oven and watch CAREFULLY.
+ I used Vanilla Extract instead of the seeds from a vanilla bean. I still think it tasted amazing.
The Custard Batter in the ramekins before they went into the oven, sitting on the print-out of the recipe.
The Custard, after being baked, cooled, and refrigerated-- with sugar before I burn it =).
My brother, sneaking a bit and trying to breathe on all of them so that he can "claim" them all.
Using the broiler ('cos I don't have a chef's torch) was tricky, but the sugar burned almost perfectly.
A final picture, 'cos it's pretty.
I can't claim that the Crème brûlée turned out right on first try. The pic is of my second attempt (second batter for those who are picky). The first time I made the mistake of using electric eggbeaters. Stupid of me, forgetting that Crème brûlée custard is known for it's smooth texture, and introducing bubbles into it as fast as I could with my egg beater of glory. At any rate, I used a regular whisk this time, and it seems to have turned out as it should (my parents were impressed). (Side note: For those who can't find random french style ramekins in their house because their mother invested in a lot of unnecessary french dinnerware, you can buy it at Williams and Sonoma for $12.00 a ramekin).
You can find the recipe I used here. However, please note:
+ I did not have a chef's torch, so don't worry! Just use the broil option on your oven and watch CAREFULLY.
+ I used Vanilla Extract instead of the seeds from a vanilla bean. I still think it tasted amazing.
The Custard Batter in the ramekins before they went into the oven, sitting on the print-out of the recipe.
The Custard, after being baked, cooled, and refrigerated-- with sugar before I burn it =).
My brother, sneaking a bit and trying to breathe on all of them so that he can "claim" them all.
Using the broiler ('cos I don't have a chef's torch) was tricky, but the sugar burned almost perfectly.
A final picture, 'cos it's pretty.