I have posted many blog entries about food but this my first official one at Designs by Gollum hosted by Michael.
Barefoot in Paris by Ina Garten is a favorite cookbook of mine. I have never been to Paris (sadly) but the photographs in her books and others’ almost take me there.
As I created our “romantic” dinner for Valentine’s Day, I considered several desserts (mostly chocolate) until looking through this cookbook and reading Ina’s comment that this is a “guy” dessert!
I have made this before and I don’t know why I haven’t made it more often. The small torches (available at Williams Sonoma) make the caramelizing a breeze and offer entertainment and magic for your guests.
So here we go - Ina’s Crème Brûlée
Preheat oven to 300°
1 extra large egg
4 extra large egg yolks
½ cup sugar plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier
Using the paddle attachment of your electric mixer, mix the egg, egg yolks and the ½ cup sugar on low speed until just combined. Meanwhile scald the cream (very hot but not boiling). With mixer on low, slowly add the cream to the eggs. Add the vanilla and Grand Marnier. Fill 6- to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan about halfway up the sides. Bake for 35 - 40 minutes until custards are set when gently shaken. Remove from water bath and cool. Refrigerate until firm.
To serve, spread each ramekin with 1 tablespoon sugar. Heat with a kitchen blowtorch until the sugar caramelizes. Let sit for a moment to let sugar harden.
Enjoy!
