On Monday we did sugar art and it got me thinking how we can also use sugar as a solid dessert topping; as in the instance of creme brulee (sorry for leaving out all the `”^' 's in the word "creme brulee"; but really; whose got time to add them anyway?!). Creme brulee is a fantastic egg custard based dessert that is topped with crackly sugar. Its not my favourite dessert ever (too eggy for the likes of moi) but members of my family love it and so; here's how we make it:
2 1/2 cups heavy cream
2 tablespoons brown sugar
6 tablespoons white sugar, divided 1/2 teaspoon vanilla extract
6 egg yolks
Preheat oven to (300 degrees F) 150 degrees C.
Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Remove from heat and allow to cool. Refrigerate until custard is set again.
See ya'll tomorrow you awesome, crazy peeps and hope ya'll like the creme brulee more than I do :-D.
Chef Shants xxxxx