Wednesday, December 22, 2010

Crème Brûlée (a non-traditional approach)

Two things:

  1. My crème brûlée picture doesn't have a glaze on it. I made this in my dorm where torches are forbidden; as a resident hall staff, I don't want to risk my job, ergo, no glaze. However, I will tell you two ways of creating the glaze, one without the need of a torch - it just takes more effort and is less fun.
  2. This dish is made in a steamer, not an oven. The steamer is more energy efficient, and as an environmentalist, I support efficiency especially when it gives just as magnificent a result.
Just a precautionary message: please get adult supervision/permission to use the torch. I don't want lawsuits. Thank you.

Crème Brûlée (a non-traditional approach)
Savor. Devour.

Serves 6 0 8 people, depending on ramekin size.


· 8 egg yolks

· 1/3 cup sugar

· 1.5 cup heavy cream

· .5 cup milk (here is where I tell you that if you like a thicker creme consistency, use 2 cups of heavy cream, and ignore the milk)

· 1 tsp vanilla

· 1/4 cup sugar for top glaze (turbinado works best, but other sugars are okay too)


· Beat egg yolk and sugar until well mixed. Add heavy cream and mix.

· strain the mixture so that there are no floating egg bits.

· pour into ramekins (makes about 6 – 8 depending on size) (also if you don’t have ramekins, use anything oven-proof)

· steam for 45 minutes on low heat

· let cool on counter for 30 minutes and refrigerate for 2 hours before you put the sugar glaze on

*This stores up to 2 days covered (use clear plastic wrap) in the refrigerator.

- For glaze right before serving: either sprinkle with sugar and use a torch or in an oven set on broil with the rack close to the top, sprinkle sugar on the Crème Brûlée and broil for 20 - 30 seconds.

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