Halloween, recovery & weekend food

My niece, Chunklet, came to visit me this weekend for Halloween! However, her visit plus recovering from minor surgery made for very few opportunities to bake or cook this weekend. I mean, could you concentrate on being in the kitchen when there’s a ferocious, fire-breathing dragon loose?

Scary dragon! ROAR!

And this “dragon” was after Princess Aurora’s candy (a.k.a. Chunklet’s sister). Good thing Mommy was there to protect the princess!

Princess Aurora & "Mommy"

Nevertheless, I was able to scare up some crème brûlée, which was delicious enough to quell the voracious appetite of the “dragon”! I used Ina Garten’s recipe from Barefoot in Paris: Easy French Food You Can Make at Home.

Crème brûlée

A bite out of the middle

By the way, if you don’t own a kitchen blow torch, I highly recommend one. They are extremely awesome!

1 extra large egg
4 extra large egg yolks
1/2 c. sugar, plus 1 tbsp. for each serving
3 c. heavy cream
1 tsp. pure vanilla extract
1 tbsp. Grand Marnier

Preheat the oven to 300 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 c. of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. with the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and Grand Marnier and pour into 6- to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tbsp of sugar evenly on the top of each ramekin and heath with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. </em

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3 Comments (+add yours?)

  1. Jessica
    Nov 02, 2010 @ 12:50:36

    Oh, creme brulee. I do not think that the normal portion of creme brulee is ever served big enough.

  2. Miriam
    Nov 03, 2010 @ 14:38:03

    They are so adorable!!

  3. beth
    Nov 04, 2010 @ 09:08:39

    I’m a creme brulee junkie. But I have never made maybe now I can. What an adorable lil chunklet.. Thanks for the post.. B

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