I’ll admit it. I didn’t think making Crème Brûlée would be particularly hard. I made it because it’s my birthday (well it was) and it’s one of my favourite desserts to order when I’m out for dinner. I love its creamy texture and rich taste. Well, no wonder. Now I know why.
Warning to Crème Brûlée fans who want to continue eating this delicious dessert in ignorant bliss, you may want to skip this part.
Creamy? It would have to be with three cups of 35% cream! And rich? Well no doubt with eight egg yolks, too. Oh and of course there’s a half cup of sugar and vanilla to round things out. I have to say this recipe is right up there with shortbread (don’t worry I won’t ruin that today too).
Luckily, I’m rarely deterred by calories and fat when it comes to the foods I love, so I will continue to eat my Crème Brûlée in moderation and enjoy. Which is great news, since I now know how to make this delightful treat at home thanks to Erin Bolger author of The Happy Baker and it’s easy!
As always, I do have some tips to help make things go a little more smoothly. Before you heat the cream, separate your egg yolks. The cream heats faster than you think, and separating might take longer. You’ll also need a bowl to hold the egg whites (I used them to make omelettes for dinner). It’s also always a good idea to have all of your ingredients out and ready.
Next, since I was a bit worried about my cream cooking my eggs, I decided to use my electric hand mixer instead of a whisk. It seemed to work like a charm and as far as I could tell I could have skipped the straining step. (Pat, pat, pat.)
And finally the part that probably prevents most people from making their own Crème Brûlée, caramelizing the top. Turns out you don’t even need a torch. Just use your broiler and stay close by. I know, so simple. You can do that right? I don’t even think you should wait until your birthday to treat yourself.
Speaking of which, since Erin’s book is not just about making decadent treats but also about navigating the nice and not-so-nice world of dating, we decided to partner with her to create the perfect break up menu. Featuring I Need a Drink, Irish Cream Fudge, I Forgot to Mention I Was Married, Blueberry Cheesecake and, of course, My Eggs Are Not Getting Any Younger Crème Brûlée, this menu is designed for a girls night that’s all about mending a broken heart. Enjoy!
WIN a copy of The Happy Baker!
Share your feedback, advice, tips and recipe suggestions for testing in future posts in the comments section below and you'll be entered for a chance to WIN one of three copies of The Happy Baker by Erin Bolger (Happy Baker Publishing 2009). Click here to read full contest details including rules and regulations.
 Read Tribute.ca’s Julie & Julia Movie Preview!
If Julia Child taught us anything about food, it's that everything tastes better with butter, and that a little "cognac never hurt anything." Whether it was her enormous presence on her televised cooking show, her passion for French cuisine or the charming warble of her voice, Child had that "it" factor that inspired audiences to get their gastronomy on and cook with flair. "She was one of those people whose character was sort of as huge as what she was trying to say," Meryl Streep says.... Read the more at www.tribute.ca. |