Saturday, June 8, 2013

Rosie Makes Crème Brûlées.

Rosie has a surfeit of egg yolks
after clarifying her pho broth with 15 whites.
How does one use up all those extra yolks?
 An excellent way is to start the day
 by making Eggs Hawthorne
with a Hollandaise sauce.
That used up 4 of the yolks.
Next, I'm making crème brûlées
 to use up 6 more yolks.

 Recipe courtesy Alton Brown.

Crème Brûlées
1 quart heavy cream
1 vanilla bean, split and scraped
1/2 cup sugar
6 egg yolks
turbinado sugar

Mix cream, vanilla bean, and pulp
in a medium saucepan over medium-high heat.
Bring to boil.
Remove from heat, cover,
and let sit for 15 minutes.
Remove vanilla bean.
In a medium bowl,
whisk 1/2 cup sugar and yolks until well blended.
Add cream slowly, whisking constantly.
Pour mixture into 6 8-ounce ramekins.
Place ramekins in large roasting pan
and pour hot water to come halfway up the sides
of the ramekins.
Bake until crème brûlées are just set,
but still trembling slightly in the center,
about 45-50 minutes.
Remove from roasting pan
and refrigerate for at least two hours.
When you're ready to serve,
sprinkle turbinado sugar over top
and, using a torch, brown the sugar.

Beat yolks and sugar until lightened in color.

I poured the cream through a sieve
to get any pieces of vanilla bean out.

Pour hot water halfway up the sides of the ramekins
and they're ready for the oven.

Here's the fun part.
Torch it!

Just a little spoonful of heaven.

You have hot and cold.
You have smooth and creamy
and crackly and brittle.

And you have a happy mouth.

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