Thursday, November 12, 2009

Barefoot Bloggers: Creme Brulee

This recipe was fairly simple. I halved it because I really don't need to eat that much heavy cream and this would not transport well. Although I briefly thought about making a tray and using the real torch at work to caramelize it. Then I decided ramekins and broiler were probably a wiser approach. Only trouble with the broiler is, it's fairly easy to burn it.

I halved the recipe, left out the orange liquor and used vanilla paste rather than extract. By halving the recipe, I mean I used 1 egg, 2 yolks, 1.5 cups cream. The half batch made 4 almost full 8 oz ramekins. The little bits of vanilla bean are so good. I could see how the orange could be good in there but I didn't have any in the house.

Next time, I'd put it through a sieve. I got the chalaza in the one I ate. The custard was so smooth and creamy and mildly sweet and then there was that little nugget. Oh well.

This was mine pre sugar and brulee-ing. Haven't gotten an after brulee-ing picture. Yes, that is a word in my book. Do you always get a skin on it and then the brulee covers it? I had this the last time I made creme brulee as well.


This recipe was chosen by Suzie. I have way too many of her posts starred that I haven't made yet.

10 comments:

Judy said...

Wasn't this really delicious? Your suggestion to strain the custard is a good one.

Yudith said...

I am going to try making this tomorrow, and probably will halve it as well like you did. Hopefully I feel better to do this...

My Fare Lady said...

Hi Eva, custard always gets a skin on it unless you put some plastic wrap directly on top of it, that will stop the skin from forming. I personally love the skin. I strained mine cause I also got a few chunks of egg in it. Great tip on the paste.

Coco said...

Eva,
Thanks for the comment. I am a sweet hog, so I never thought about halving it, I will try that next time!

Me! said...

but the skin was there when I took it out of the oven!

Jackie said...

Ooh, I'm glad to hear this turned out well! I'm behind on my Barefoot Blogger recipes this month and haven't made creme brulees in ages, so I wanted to try this recipe!

Karen said...

I loved this, and wished I had made the whole recipe afterward.
It sounds like others recommended straining it, too.

christi said...

i haven't made mine yet!! i'm soooo behind ... i'm going to try your hints!

Leslie said...

Beautiful creme brulee! Straining is always a good idea with custards for the reason you mentioned. I made 1/3 of the recipe and it made three 4 oz ramekins. Now if I could just get the post written!

heather @ what's blooming this week said...

Your idea for straining the custard is terrific. Although i found with this recipe, it wasn't necessary.

By the way, thanks for visiting my little blog. Can't wait to make the pot roast, but it will have to wait as I'm away on business this week.