I finally got to use my blowtorch, which was a lovely gift from one of my favorite aunts :)
I was kind of afraid to use it for a while, and then when I finally opened it, I found out I had to buy the fuel for it... I actually went to Home Depot on my own, which I don't think I've ever done... I felt like such an adult! And then when I brought home the fuel, turns out the HD guy gave me the wrong one.. It looked odd to me but the guy convinced me that for a chef's blowtorch that was all I needed.
Sigh, then one week later when I tried to use it I realized it was wrong so Joe went and switched it out for me, and filled the torch so it was ready to use, he's awesome.
I wanted to make something more exciting than just vanilla creme brulee so I put a pinch of each of the chai spices into the mix. I thought it tasted pretty good! I'm not the hugest fan of creme brulee though, since it's rather rich and I'm rather lactose intolerant. I've also always preferred creme caramel (or caramel custard that my grandma used to make) or even flan. Or is caramel custard flan? I have no idea... I've always gotten all those confused.
Either way, creme brulee is so fun to make if only for torching that sugar on top, and I love that crunch!
This turned out pretty delicious and was soooo easy to make. I always assume the French pronounced desserts must be difficult to make (*cough macarons) but not this one! The torching is the best part. I made this for a fun dinner party and we all took turns torching more sugar on top, for no good reason :)
Adapted from Cook's Illustrated
1 cup heavy cream
2 tbs granulated sugar + 1 tsp
pinch of salt
3 large yolks
1/2 tsp vanilla extract
2-4 tsp turbinado sugar
pinch of cardamom
pinch of cloves
pinch of nutmeg
1/8 tsp cinnamon OR a cinnamon stick
pinch of ginger
Preheat oven to 300 degree F.
Stir 1/2 cup cream, sugar and spices, and salt together in a saucepan over medium heat. Meanwhile, put the ramekins in a baking pan and fill the pan with water very carefully. Take the saucepan off the heat and stir in the remaining cream to cool it down.
In a separate bowl, whisk the egg yolks together and add in the vanilla extract. Slowly add in the cooled cream mixture and whisk it all together. Put it through a fine mesh strainer and pour it into the ramekins.
Bake for about 35-40 minutes or till it doesn't jiggle so much when you shift it. It's good if the center is still very slightly trembly though, basically just barely set.
Let them cool to room temperature and then cover it with plastic wrap and put it in the fridge for at least 4 hours.
Remove and sprinkle a teaspoon of sugar on top of each and torch! Refrigerate them again uncovered and then serve after 40 minutes or so.
So excited to torch more desserts! YEAH!
<a href="http://www.mycitycuisine.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e"><img alt="Crème brûlée" src="http://www.mycitycuisine.org/exlink/index.php?pg=236&tp=1" style="border:0px;padding:0px;width:150px;height:61px" /></a>