crème brûlée

Hi there. Here we are, around post #11 or so. I haven’t told my people about this here blog yet. I’m a little nervous. Nervous that it’s going to be like a teenage journal, in that when you’re writing you think you sound like some sort of genius, Master of The English Language, conceiver of brilliant ideas, discoverer of previously unknown of Human Truths. But when you read it years later, you experience the sort of embarassment that literally makes you cringe.

Dear Diary,

Oh my god. I think I’m in love. The object of my desires is so beautiful, so fickle. It wears the most lovely, translucent and shimmering little dress, demanding to be cracked open with a spoon and devoured. But then it tries to kill me. It’s so lovely, but so full of evil! I can’t stop myself. Will it ever love me back? Alas!

Lovesies,

Jennifer

I suppose I’ve learned a few things since I was a teenager. I am not some sort of genius, not quite a master of the English language, I haven’t really stumbled upon any Human Truths that aren’t commonly known. I have had a few brilliant ideas, though. LOL. But I guess the most important thing I’ve learned, especially important in blogging I suppose, is that I shouldn’t be afraid to put myself out there. I hope you don’t think I’m a ding dong, but I suppose it’s okay if you do. I’d understand. It’s time to share this thing.

So, crème brûlée.

Crème brûlée gives you the chance to use a flamethrower torch, in the house! You could use one of those fancy torches designed specifically for brûlées, if you’re a sissy. I like this thing:

That’s just how I roll.  It’s under $10 at the hardware store plus it’s handy for all those welding projects I do. All the time. Just be careful that you’re using it on a heatproof/flameproof surface, as it’s pretty easy to accidentally direct the heat onto nothecremebrulee dish. And keep the flame moving constantly, if you direct the heat onto one spot for just a few seconds too long you’ll end up with a burnt spot. That burnt spot (pictured below) looks really pretty and all but I swear, I’m not exaggerating, that piece of burnt crackly crust made my tastebuds cringe in horror at the mere recollection, hours later. Bitter! I’m not really selling the giant torch here, am I?

You could use a broiler to caramelize the sugar.  It has the drawback of heating up the custard, though.  I like cold custard.  Personal preference.

So.  The custard.  Silky smooth, with a hint of vanilla.  Rich.  Very rich. Something you shouldn’t eat often, or it might actually kill you.  But would you really want to live your entire life without it?

 

Creme Brulee (adapted slightly from alton brown)

makes 6