Creme Brulee

Hey hey! So I have accepted the fact that who I am now is a person who posts like barely once a month. You should accept it too. :p

But ANYWAYS, I made creme brulee and I am in love with myself. I took the day off from work and now I’m treating yourself. Mental break days are the best.

Creme Brulee is probably one of the easiest desserts to make, it’s pretty impressive and it’s always “just enough”. I also don’t know anyone who doesn’t like creme brulee.

I don’t have ramekins but I have these little mason jars I got from a desert store that also had creme brulee in them once upon a time so I’m using them.

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So with that, here’s the recipe:

Serves: 2

Ingredients:

  • 3 Egg Yolks
  • 1/3 cup softened butter
  • 1 1/4 cup milk
  • 1 1/2 tablespoon Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoon Sugar (one tablespoon for each serving)

Directions:

  1. Whisk all the ingredients (except the 2 tbs sugar) together in a medium sized bowl
  2. Sieve the mixture into two ramekins, baby mason jars or mugs
  3. Cover each ramekin with foil and place in a pot of boiling water with a lid and steam for 15 minutesimg_3844
  4. Chill in the fridge for about 2 hours
  5. Gently drain the creme brulees and dab the tops with paper towel so it’s not very wet
  6. Sprinkle a table spoon of sugar on each creme brulee and use a torch to burn till it turns a deep amber. (if you don’t have a torch, use a spoon heated over a stove and press onto the sugar).image1
  7. Refrigerate for about 30 minutes (when the crust hardens).
  8. Serve cold and enjoy.
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Mug Strawberry Brulee

Hello everyone! Happy Sunday!

So when I started this blog, I decided to start trying foods that I didn’t like in the past. So I have tried pineapples, ginger tea (I don’t like ginger) and now I decided to try strawberries! So yes, I’m that one weirdo that doesn’t like pineapples or strawberries but ce la vie. It’s fun and adventurous though having an open mind and trying these foods that everyone else seems to like all over again.

I decided to try strawberries in a creme brulee so at least if I don’t like them then, I can eat around them or better yet disguise them with the taste.

While chopping up the strawberries, I tried a few and they were not what I was expecting. I guess it’s been so long that I forgot what they tasted like. But these ones I got were also a little sour.

strawberries

 

I am also making these in mugs because I don’t have ramekins (that student life -_-), so I wonder how they’ll turn out (they are still baking as I am writing this).

On the plus side, I have my last exam for undergrad tomorrow 🙂

Well…I’m hoping and praying it’s the last one but YEH! I’m so excited for that and for these to finish baking.

Oh! And I am also using a barbeque lighter instead of a kitchen blowtorch because who casually has those? It’s probably going to take a little longer to brulee but I’ll live.

Edit: So that did not work at all…so we are essentially just going to eat creme…without the brulee part. We even tried putting whisky on it as a flame “helper” but I guess now we have whiskey-strawberry brulees! I also enjoy the strawberries in the creme. Yum! hahaha. Happy Sunday, folks!

creme brulee

While that’s happening, here’s the recipe:

Ingredients:

250g cream cheese, room temperature
6 tbsp granulated sugar
1 1/2 cups sour cream
1 egg
15 strawberries, washed

Method:

  1. Preheat oven to 350 degrees.
    2. Beat cream cheese and sugar until smooth then add in sour cream and egg and beat till smooth
    3. Set aside at least 3 strawberries for topping, then chop remaining strawberries.
  2. Divide chopped strawberries between 6 mugs, spreading them evenly in the bottom of each.
    5. Divide batter evenly between mugs.
    6. Put the mugs on a baking sheet and put some warm water on the sheet; then bake for 25 minutes. Turn the oven off after time has elapsed and leave the mugs in for 10 minutes
    7. Crack the door of the oven and let cool for 10 minutes, then remove from oven
  3. Once ready to serve, sprinkle some granulated sugar on top of each ramekin. Use kitchen blow torch to gently cook and brown the sugar, then serve. These can be served warm or cold; based on preference.