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Most of you know that I came from a big family ~ 7 kids! No, we are not Catholic. Yes, we had the same parents. (Those are usually the two questions people ask when they hear "7 kids?".) Most of you also know that my mom was sick for years. I am the second oldest, so I did a lot of the care-taking of the younger kids. I learned to cook when I was 10. I remember the first thing I cooked with my dad was Tacos. I loved cooking. Then, there was the baking. I made all the desserts and the b-day cakes for everyone's b-day, including mine. And I loved it! Another thing I remember is my grandmother making the biggest dessert spreads ever at the holidays. She made sure that every person there (we are talking, like, 30+ people) had their favorite dessert. I remember visiting her when I was 20. We cooked & baked all week. I never felt as close to her until then. We had this bond now - baking! I learned so much from her. I think it fueled my love of baking ~ and cooking! Now, at the Holidays, I make sure to prepare everyone's favorite dessert, no matter how many attend. It just wouldn't be the Holiday's if you didn't have your favorite pie, cake, cookie or candies!!

Wednesday, December 21, 2011

Creme Brulee

No pictures this time while I was making it...  got carried away with the idea of making it, that I totally forgot.  (Oh, and I started it at 11 PM....  maybe that's half the problem!!)  I'll take pix next time and edit this...  Anyway, here is the recipe.  The Creme Brulee is still cooking as I write!

Ingredients:
  • 1 pint (2 cups) cream
  • 1 tsp vanilla
  • 1/2 cup sugar (divided)
  • 3 egg yolks
Directions:
  1. Preheat oven to 325*
  2. Heat the cream in a heavy saucepan (but do not bring to a boil) about 3 to 5 minutes, stirring occasionally.
  3. In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well blended.  
  4. Add the cream little by little as you stir continually.
  5. Pour the mixture into 6 ramekins.
  6. Place ramekins into a large baking pan or roasting pan and add enough boiling water to come halfway up the ramekins.
  7. Bake about 35 to 40 minutes until the creme brulee is set, but still "trembling" in the center.
  8. Remove ramekins from the water bath and refrigerate for about 2 hours (or up to 3 days).
  9. Remove creme brulee from refrigerator for at least 30 minutes prior to browning the sugar on top.
  10. Preheat the broiler.
  11. Divide the remaining 1/4 cup sugar equally between the 6 dishes and spread evenly over the top.
  12. Place dishes under the broiler until sugar melts, about 2 minutes.  Watch carefully so as not to burn! (If you have a kitchen torch, you can use that, instead.)
  13. Remove from heat and allow to cool for about 5 minutes before serving!
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