Sunday, January 10, 2010

Hello Heavy Cream


What DOES one do with 8 cups of heavy cream (as seen in previous post)?

Looks like you make your wife cook creme brulee, caramel sauce atop vanilla bean ice cream w/fresh blackberries, and creme caramel.

Let's just focus on the creme brulee for now. I don't think your eyes and salivary glands can handle adding on the others.
This is the finished product. Let's figure out how to get here..

Here is where you want to be more than anywhere else.
Here is where cream meets crunch, where vanilla meets sugar, where the mountain meets the stream.
Here is a very good place to be.




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Ingredients:
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
hot water
Directions:
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time (to temper it), stirring continually. This works best if you pour it through a seive to catch the big parts of the vanilla bean remains. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
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Here's what you get in a spoonful: The creamiest hint of fresh vanilla and the crunchy crisp coating of fired sugar. Golden manna from heaven.

It is so very good to be HERE.

PS. You really need to have friends over when you make this. Otherwise you eat 3 servings yourself.

PPS. You really shouldn't try on new clothes after you eat 3 servings yourself. It's just wrong somehow. Just wrong.

5 comments:

Jenna said...

Creme Brulee is my favorite dessert. I enjoy it most with whipped cream and fresh berries. mmm - it looks so good! I will help you eat it shortly.

Jen O said...

You're the most gourmet cook I know! Love your post, and maybe I'll try making this someday...I need a blowtorch. BTW, let me know where you guys are moving...is it closer to me?? :-)

Taste of Champaign said...

yum. my mouth is watering. seriously.

Sarah in the Middle said...

ohhhhhh - WHY don't you live near me anymore?????

Summer said...

I had my first Creme Brulee a few weeks ago and HELLO! so good! I told Brent he could have a bite but I think I scarfed it down too fast for him to try it. And we were at a work dinner party for him. Great manners. Thank you for posting this because now I will have to try to make it myself!!!

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