Life was but a shallow river before our rivers met
And our summer love gave birth to a timeless one
I shall love you more every new dawn, every sunset
I shall love you only more, never less, till I’m gone.
I shall love you more every new dawn, every sunset
I shall love you only more, never less, till I’m gone.
You are my creme brulee!
From my heart, to my husband, my best friend, and true love, who says I never say it enough :) Luscious Crème Brulee
2 cups heavy (whipping) cream
1 cup half-and-half
6 large egg yolks
¾ cup sugar
Pinch of salt
2 teaspoons pure vanilla extract
Preheat oven to 300° F. Have ready a flame proof 1-quart shallow baking or gratin dish ( I have used smaller ramekins) and a roasting pan. Put on a kettle of water to boil for the water bath.
Heat the cream, and half-and-half in a medium saucepan over medium heat until hot. Remove from the heat.
Whisk together the yolks, ½ cup of the sugar, and the salt in a medium bowl. Slowly add the cream mixture, whisking constantly until blended and smooth. Do not over mix it. Add the vanilla. Pour the mixture through a fine strainer set over a medium glass measure or a bowl.
Pour the custard into the baking dish, and skim any foam from the top. Transfer to a roasting pan, place in the oven, and pour enough boiling water into the pan to reach halfway up the sides of the baking dish. Bake for 25-30 minutes, or until custard is set around the edges but still slightly jiggly in the center. Do not over bake--the custard will set further as it cools. Remove the baking dish from the water bath and let cool completely on a wire rack. Refrigerate the crème brulee, loosely covered, for at least 4 hours, until thoroughly chilled and set, or for up to 1 day.
Preheat the broiler. Have the roasting pan ready, and fill bowl with ice water. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the remaining ¼ cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water to come halfway up the sides of the baking dish.
Broil custard about 3 inches from heat for 2-3 minutes, until sugar has melted and turned a dark amber color; carefully move or rotate the dish if necessary so the sugar caramelizes evenly. Remove from the broiler, and cool the custard in the ice water for 5 minutes.
Carefully remove the baking dish from the pan. Serve right away, or refrigirate, uncovered for no longer than 1 hour before serving-- or the topping will soften.
2 cups heavy (whipping) cream
1 cup half-and-half
6 large egg yolks
¾ cup sugar
Pinch of salt
2 teaspoons pure vanilla extract
Preheat oven to 300° F. Have ready a flame proof 1-quart shallow baking or gratin dish ( I have used smaller ramekins) and a roasting pan. Put on a kettle of water to boil for the water bath.
Heat the cream, and half-and-half in a medium saucepan over medium heat until hot. Remove from the heat.
Whisk together the yolks, ½ cup of the sugar, and the salt in a medium bowl. Slowly add the cream mixture, whisking constantly until blended and smooth. Do not over mix it. Add the vanilla. Pour the mixture through a fine strainer set over a medium glass measure or a bowl.
Pour the custard into the baking dish, and skim any foam from the top. Transfer to a roasting pan, place in the oven, and pour enough boiling water into the pan to reach halfway up the sides of the baking dish. Bake for 25-30 minutes, or until custard is set around the edges but still slightly jiggly in the center. Do not over bake--the custard will set further as it cools. Remove the baking dish from the water bath and let cool completely on a wire rack. Refrigerate the crème brulee, loosely covered, for at least 4 hours, until thoroughly chilled and set, or for up to 1 day.
Preheat the broiler. Have the roasting pan ready, and fill bowl with ice water. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the remaining ¼ cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water to come halfway up the sides of the baking dish.
Broil custard about 3 inches from heat for 2-3 minutes, until sugar has melted and turned a dark amber color; carefully move or rotate the dish if necessary so the sugar caramelizes evenly. Remove from the broiler, and cool the custard in the ice water for 5 minutes.
Carefully remove the baking dish from the pan. Serve right away, or refrigirate, uncovered for no longer than 1 hour before serving-- or the topping will soften.
Recipe adapted from Luscious Creamy Desserts
by Lori Longbotham and France Ruffenach. I love this book, I have my eyes on many more recipes to try.
by Lori Longbotham and France Ruffenach. I love this book, I have my eyes on many more recipes to try. 
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