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| Creme' Brulee' |
One day, this blog had been firmly established among my friends who owns a DSLR camera. We call him Surla. Knowing the kind of pictures DSLR cameras make, I welcomed the thought of a collaboration, to which he suggested, with open arms. Upon deciding what to make for this collaboration Surla suggested we do Creme Brulee. I'm Not sure why, I can only assume it was from a past experience...a dessert we all had on one of our barbecues together. So here we were on a Friday night, working on this photo-shoot for this French dessert, (Oooh La la). Typing this up, it humored me on how serious we were, considering most Friday nights we're often talking jokes over booze and games.
After the photo-shoot I went and did a little history research on this sweetheart. For the most part, it's pronunciation compels one to assume it's clearly French, a dessert literally meaning Burned Creme. But it turns out, it's French history is somewhat askew. Somehow, when Creme Brulee was being promoted, the chronicler if you will was looking it up in a French Cookbook. But, certain accounts would say, that the dessert also came from Britain. Taking a look at this French cookbook, they found a similar dessert, but entitled: Creme Anglaise (Cream English). I suppose it was just a lot sexier to say it in French and thus keep it French.
In my opinion, the unfolding of this wonderful dessert was an unbeknownst collaborative effort. It was kind of like what Surla and I did in presenting this to you. It didn't matter where this sweetheart came from. For all we know, it could have a been a beautiful bastard like Queen Elizabeth I. Certainly, great things come from collaboration, mixed French and Black babies for example. The list can go on and on. Either way, it's easy to make, easy to enjoy.
- Preheat oven at 300 degrees F. In a saucepan, from low to medium, boil the Cream and Sugar. While that's lowered to a simmer, beat the eggs and throw in the Vanilla extract into the eggs. Use a whisk and mix while slowly pouring the hot cream mixture into the beaten egg mixture.
- Prepare the ramekins by putting it into the baking pan. Pour and distribute the Cream mixture into the ramekins. While the ramekins are in the pan, pour some boiling water into the pan. This is what I like to call "getting the ramekins feet wet". Loosely cover the pan and ramekins with a sheet of aluminum foil. Bake, for 25 minutes.
- After baking, let the baked cream cool by setting them on top of a towel. Then, scoop out 1/4 cup of white sugar. Distribute and coat the sugar over the Cream. Torch the sugar, let it melt. A slight burn on the sugar give it a distinct taste and look.
Some like it simple and serve it as it is. Adding berries to the Cream give it a balanced sweet taste. Have this with Coffee or Tea and break the ice, err sugar... let's get together and feel alright.
