I went out to dinner with some friends the other evening and ordered crème brûlée for dessert. It was lovely—crispy sugar crust and creamy custard underneath. I'm a bit of crème brûlée fan and order it more often than I order any other restaurant dessert, which is not to say I always order dessert—only now and then. On my way home, I remembered I had a crème brûlée kit at home with ramekins, a torch, and a basic recipe. I love the torch. So, now I have made my favorite dessert at home, and I recommend that everyone have crème brûlée. It makes the world better. I used the recipe on the box, which was simple and basic. My only suggestion for improvement is to use less sugar for the caramelized crust. It was so thick, it was like chipping away at glass. An ice pick would have come in handy, or a diamond. Other recipes suggest 1/4 cup to be divided among six ramekins, making just over 1 tablespoon per serving. Crème Brûlée serves 4 1 cup heavy cream 2 extra large egg yolks (I used 3 re...
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That's so wonderful! At last you've managed to defeat my Grinchy loathing of Christmas (at least temporarily).
I shall play this whenever I'm feeling grouchy and for those hundred odd seconds, I shall love Christmas. I promise.
Thank you so much.
Hey, I know! You need to record a guitar something--a Liona Boyd Christmas number. That would truly make the season bright, dont' you think?
But that would be rushing things. I'm still ninety percent curmudgeon, even with your festive influence, Robyn. It will take years more work before I'm sufficiently de-Scrooged to record Christmas music … Hee hee.
Rich, I really have pretty timid voice, but since that isn't my voice, I don't care enough fix it. We played this in our Christmas concert this evening, and the trumpet soloist was beautiful, as always.
Merry Christmas!