Creme brulee!

Let's talk dessert.

I'm a HUGE fan of creme brulee. In fact, it's probably in my top 3 desserts of all time. ...Maybe even number one.

My dad gave me a homemade creme brulee kit for my birthday this year, and since we used to live in a crappy apartment with an even crappier kitchen, last night was the first time I made creme brulee (side note: our new kitchen is rockin'!) So, the best part of this homemade creme brulee kit was that it came with a homemade blow torch (sounds scary, right? It is.)

I forgot to take pictures while I was making the creme brulee, but I do have a picture of the final, delicious product, which is to the right!

A tip before I start with the recipe: Don't use a whisk attachment on your electric beater, otherwise you'll end up with a frothy creme brulee, which just doesn't look quite as nice. Use the beater attachment.

Creme Brulee

4 egg yolks

1 pint of heavy cream

1/3 cup sugar

1 tsp vanilla extract

Some brown sugar mixed with white sugar to spread on top of the creme brulee when they're about to be torched

A TORCH (or a broiler if you don't want to be dangerously cool)

First, preheat the oven to 325 F.

Then, heat up a pint of cream with about a teaspoon of vanilla extract (you can use a vanilla bean, but I didn't have that) in a pot until it is simmering. Then, shut off the heat.

Beat 4 egg yolks (from farm fresh, pastured eggs!) and pour in a few drops of the hot cream while continuing to beat. This is the tricky part. You don't want to add too much of the hot cream too fast, otherwise you will cook and/or curdle the egg yolks. So add it very slowly to warm up the eggs. Add about a half cup.

Stop beating the egg/cream mixture and start beating the cream. Slowly add the egg/cream mixture while continuing to beat.

When they are thoroughly mixed, pour the mixture into individual ramekins (this recipe made four servings in my ramekins, though I'm not sure how many ounces they hold).

Put the ramekins in the oven and cook until they jiggle like jello in the middle, anywhere from 35 to 45 minutes.

Put them in the fridge for at least two hours but overnight if you want. They will keep for up to 3 days.

Take them out of the fridge about 20 minutes before you're ready to eat.

Sprinkle the sugar mixture on each ramekin, and TORCH IT until the sugar is caramelized. Try not to burn the sugar, as this results in a bitter crust.

ENJOY!

I'm glad A doesn't like creme brulee because now I have more than I could ever want (that's a lie, actually. I would eat it every day if I could.) He did try a bite though, and said it was the best he'd tasted! What a cutie.

I will post about the risotto later today (my friend from high school visited last night so I didn't have time to post). I'm also going to the Barbeque Block Party in Madison Square Park today, so I'll try to find my good camera and take some pictures of all the food there, too!

Happy eating,

KS