Creme Brulee… the toffee top, the silky custard and the lovely spattering of vanilla beans on the last layer… what is there not to love about this scrumptious dessert? It is definitely one of the strong contenders on my restaurant to-eat list, the words on the menu persuading me to dig deeper into my pockets everytime. Fighting alongside said creme brulee would be the pannacotta and sticky date pudding with creme anglaise. Yes… there is probably a pattern to my addiction… puddings.
Seeing how Norway is a lovely place with a strong price tag on all things service, ‘homemade’ has been the category I choose to spend most of my time in. Once you have a go at this recipe, you’ll see how incredibly simple it is to whip up and you may also feel a little ripped off XD ! I’ve made this creme brulee around 3 times over the last 2 or so weeks, it is so yummy…now I just have to get going on the 7 egg whites waiting in the freezer… maybe a trial at macarons? 🙂
Onto the recipe!
Ingredients: 38g sugar +extra for toffee; 100ml cream; 100ml milk; 2 egg yolks and…
… a good pinch of vanilla or half a stick of vanilla bean.
This is for 2 people to share, it would make around 200ml of custard so choose a pretty bowl accordingly.
Preheat the oven to 150degrees.
Pour cream, milk, vanilla bean powder and sugar into a pot and bring it to almost a boil.
Turn off the heat and let the mixture infuse and cool down.
Whisk in the 2 egg yolks until well combined.
Pour this into a ramekin and bake in a water basin for 30-35 minutes.
Chill the custard in the fridge for a couple of hours before sprinkling sugar on top and using a culinary torch to make the toffee top.
Simple ingredients, simple cooking but absolutely decadent dessert 🙂 Try to make it, it’ll definitely be agreeable X) Enjoy!
Wow it’s been a long sunday baking it up in the kitchen!
I first tried this lovely carrot cake at a friend’s place. It was soooo very moist and ridiculously easy to make. Even grating the 10 or so carrots wasn’t so bad when you have friends about. :] I asked for the recipe and have been waiting to create the carrot cake once more. Cue in Sunday baking and inviting E’s family over for after dinner cake and decadent hot chocolate :]
Homage to all things sweet and delicious, Laduree ❤
Dainty, vibrant and other-wordly. Those would be the words i woud use to describe Marco Mazzonis pieces. His bold and strong pieces are done in colour pencils. Highly time consuming but the results are well worth it. He seems to play with the subject flora vs fauna quite a bit and his exquisite use of negative space is very dramatic.
I have got to have an attempt at this style, maybe not with pencils but the idea of it is very pretty and ethereal. Hopefully I can have something on his level in the near future… just got to put in the hours :]
Source: 1. 2. Marco Mazzoni
Sundays, I love Sundays.
It is my so called baking day and we made Baby Profiteroles 🙂
I remember the first time creating these guys was in hospitality class in high school, many years ago. A good ol’ versatile choux pastry in need of major elbow grease. Resulting in delicious puffs and eclairs. I even made it a few years back, they came out too dry, you wouldn’t think it possible to overbake these guys… but i found out it was quite possible XD I also had a love for delicious custard puffs and that’s what I always try to buy whenever I head to an asian bakery back in Sydney.
Today, I have revisited the choux pastry with my partner in crime and nutted out some dainty mini puffs. I’ve been craving some custard puffs… but we only had a finite amount of eggs… cue in 3, enough to make the puffs but not the custard XD I sat cross-legged in front of the oven watching them become golden and yummy. When at last, after a few hurdles, they came out smelling great, we filled the cute little puffs with raspberry jam, drizzled with vanilla sauce and devoured in front of episodes of Arrow. Satisfied little home bakers we are :]