And probably a new workout plan. You can also count on kissing skinny jeans goodbye because...dun-dun-da-dun.... It's time to meet my new Christmas present!!
Yes. My brother decided it was a good idea to let me play with fire!!!!
This recipe makes 4, 6oz Crème Brulèe:
6 egg yolks
1/4 cup granulated sugar
1 1/2cup heavy whipping cream
3/4 teaspoon vanilla extract
6 teaspoons granulated sugar
preheat oven to 300 degrees
in a bowl whisk together egg yolks and 1/4 sugar until the sugar is dissolved and mixture is thick. Add cream and vanilla, and whisk until blended.
The recipe I used said to strain the mixture and skim off any bubbles, but I didn't have very many, so I skipped that step.
Divide the mixture evenly into 4 6oz Ramekins, and place the ramekins in a pan. Pour water into the pan so that it covers the lower half of the ramekins.
Bake for 50-55 minutes, until the custard has set on the edges, but is still loose in the center.
Remove the pan from the oven and allow to cool. Move the Ramekins to the refrigerator and chill for at least 2 hours.
place the ramekins back in the pan, and sprinkle 1 1/2 teaspoons of sugar on each.
Then you EITHER broil no more than 5inches from the top of the oven, until the sugar melts, OR use your super fabulous, I can't believe I am allowed to play with fire, and I now feel like a real chef, torch. I am still working on the art of how one melts sugar evenly, without burning little spots on the top of your masterpieces, but I am sure my family won't mind me practicing!
I found that even after 2 1/2 hours in the fridge, they were not totally set, so next time I will let them set longer, especially since they are an easy make ahead dessert, and naturally Gluten Free =)
This recipe is also Twice as Nice, because with the leftover egg whites you can make one of my other favorite desserts! Come back soon for the recipe for meringue cookies, light, easy and also Gluten Free!
What do you do with your left over egg whites?