If you know me, you will know that I don’t like to cook on Friday nights. I love to cook, and I cook every single day including weekends, but Friday evening does some freaky things to me. I like to be lazy, order food, have a drink and not cook at all. May be it’s the feeling of ‘weekend almost there!’ 😉 . Yesterday was different! I was getting bored while waiting for Arvind to come home. He had some office party to attend and so I thought of surprising him by baking some cookies. Guess what ? it turned out bad 🙁 It was the first time I was making an attempt with cookies!!
Totally mad at myself, I decided to watch a movie. Switched on Netflix and picked ‘Ramen Girl’. If you guys haven’t watched it .. you should, especially if you love food and cooking. It’s not a super hit kinda movie, but it can motivate you. Well, it worked on me. I went to the kitchen and decided to make Creme Brulee 😀 This is how crazy I am!! And yes, this is yet another dessert which I order every time I see it in the menu but have never ever made it at home.
I made a tiny portion, 3 to be precise, 1 for me, 1 for him and 1 for me .. well, I was all alone on a Friday evening ..I deserve 2 .. don’t I ? 😛 😉
Sharing this sweet dish with Sweets for Saturday
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 egg yolk
- 1 egg
- 1/2 cup sugar and extra 3 spoon for the sugar crust
- 1 tbs vanilla extract
- In a big bowl, mix the egg and the egg yolk with sugar and whisk them properly. Keep it aside.
- In a deep sauce pan, mix the cream and milk and heat them. (You have to be very very careful here as you don't want to boil them. It should be just hot enough.)
- Now add the egg mix to the milk, but keep whisking it while adding the mix, else you'll get a scrambled egg 😉
- Add the vanilla extract and whisk it again to make it like a smooth custard mix.
- Take a deep baking pan, big enough to place 3 ramekin.
- Pour the custard mixture in the bowls
- In the baking pan, add some hot water. It should be enough to come halfway up to the sides of the ramekins. (I think this technique is called water bath. It is done so that the custard gets cooked evenly)
- Bake it at 300 F for 35 to 40 mins or until the custards are set, when gently shaken.
- Remove the ramekins from the water bath and keep it in the room temperature until they cool down.
- Refrigerate it until it firms or until you ready to serve .
- Just before serving, sprinkle 1 tbs sugar on top of each ramekin and broil it for 5 mins or use a blow torch to caramelize it. I don't have a blow torch, so I broiled it and .....
- As you can see, the brûlée was not fancy at all, but it tasted awsm 🙂