August 31, 2010
August 30, 2010
Creme Brulee ...the Alton Brown way
Alton Brown always makes everything look so easy. He is the one who convinced me that I could make Pate a Choux (cream puffs). I always assumed Creme Brulee must be hard to make until I saw him make it on Good Eats recently. Yesterday I decided to attempt his recipe and although it wasn't perfect it wasn't awful either.
His recipe calls for 6 oz. ramekins but I only had 4 oz. so that's what I used. My first mistake was not filling them high enough. I was afraid they would spill over so I didn't fill them high enough which resulted in small creme brulees. My second mistake was putting too much sugar on top to torch. After I did the first one, I dumped the sugar off the others and they came out perfect. (recipe below)
Creme Brulee Recipe courtesy Alton Brown, 2005
Prep Time: 15 min
Inactive Prep Time: 2 hr 15 min
Cook Time: 1 hr 0 min
Level: Intermediate
Serves: 6 servings
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
His recipe calls for 6 oz. ramekins but I only had 4 oz. so that's what I used. My first mistake was not filling them high enough. I was afraid they would spill over so I didn't fill them high enough which resulted in small creme brulees. My second mistake was putting too much sugar on top to torch. After I did the first one, I dumped the sugar off the others and they came out perfect. (recipe below)
Milk & vanilla boiling
mixing egg yolks & sugar
Ramekins ready to be filled
Pulling them out of the roasting pan
too much sugar on top
Ah ..almost perfect!
Creme Brulee Recipe courtesy Alton Brown, 2005
Prep Time: 15 min
Inactive Prep Time: 2 hr 15 min
Cook Time: 1 hr 0 min
Level: Intermediate
Serves: 6 servings
Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
August 28, 2010
Ruby Roo's 7th Birthday
Her name isn't really Ruby Roo, it's Ruby but I always call her Ruby Roo.
Last year we did Barbie, this year she asked for Little Mermaid...can't wait to see what she asks for next year!
August 26, 2010
Vanilla Cupcakes with Cinnamon Buttercream
Cinnamon Buttercream
4 sticks unsalted butter, softened
2 lbs sifted confectioner's sugar
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
3 tbsp water
2 tbsp sugar
Whip the butter, 1/2 tsp salt, vanilla & confectioner's sugar until fluffy. In a small saucepan add the cinnamon, sugar & water. Bring to a gentle boil, stirring for 1 minute. Remove from heat and pour into buttercream, mix on low for 1 minute.
August 25, 2010
Happy Birthday Greg!
Today is my husband's best friends BIRTHDAY
so in honor of his BIRTHDAY
I sent a batch of double chocolate cupcakes to his shop
Happy Happy Birthday GREG
Wishing you many more years to come!
August 23, 2010
Gramps 89th Birthday
August 20, 2010
Happy 89th Birthday Gramps!
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Love you!
Steph
August 17, 2010
Fondant Confetti Tutorial - Custom colors
You will need:
hole punch
fondant
rolling pin
1. Roll a piece of fondant very thin, thinner than 1/8”
2. Let the fondant sit and airdry for about 15-20 minutes
3. Using a hole puncher, punch the fondant
4. Use the confetti right away. If you want to store it for later use, let it airdry 24 hours before putting it in an
airtight container
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