Day 7 - Personal Size

I am so sorry for disappearing. It has been a busy couple days, but I am here to catch up. I did Day 7 & 8 today but I am still going to do 2 posts, that way I can talk about my 2 separate days.


So have you ever woken up thinking the day is going to be great, than something happens and you feel like you were punched in the stomach? Yeah, that is how my Friday went. It was a horrible work day, and by the time it was over it felt like I was starting a new day. But I am a very lucky person, I had 2 people who listened to me complain all day :), and both their names start with D <3. Don't know what I would have done without them.


Usually when I am in a bad mood, I turn to baking, it's a release for me. However I didn't even want to bake yesterday, so I just went to a hockey game with one of my D's and it was exactly what I needed to get out of my bad mood.


So today to make up for my missed day, I made Crème Brûlée . It is the best personal size dessert I know. The first time I ever tried it was out of a box, it was great and I thought that it would be very difficult to make from scratch. However the first recipe I found, the one I am giving, was simple but so good that I never thought about trying a different one.

Crème Brûlée

Oven 300F

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended.

Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the centre, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Whip sugar and yolks till smooth

Remember to bake in a water batch to ensure even cooking

They should be a nice yellow colour when cooked

I love my torch :D

If you don't have a torch use your oven broiler

The sugar may brown, but be careful not to burn it. After this is done the sugar will crack like glass

Tip:

If you need to use your broiler for the sugar watch it very closely, you may have to take one out before the rest or rotate them to ensure they don't burn. I was at a restaurant once and advised the waitress the sugar tasted burnt, to which she replied in a very smart tone"That is what it is....burnt sugar". This is a person who will blame the customer before the cook. The sugar is not supposed to be burnt on top, it is melted and browned so it becomes hard.

Since I mentioned the hockey game, I thought I would use my boots for this day. I always wear tights, my black leather boots and my jersey to work on game days. I don't think I have gone a day wearing these without getting a compliment.

200 views!!! Thank you so much! Seeing that makes the weekend even better.

Happy Baking!

Sey