Baking 113 Day 2

We are learning about set custards this week. I tried creme brulee for the first time today. O my goodness. I thought to myself, "WHY in the world have I never had this before?!" It was amazing.

We also made Chocolate Pots du Creme (not pictured) and Creme caramel.

Creme Caramel

Creme caramel

We learned to brulee three different ways. The first is what you will typically see in a restaurant. It is the "american" creme brulee. The second is a "french" brulee. The sugar is bruleed until it is really dark. The third is a mixture of brown sugar and sugar. It gives the creme brulee a maple taste. Personally, I liked the "french" brulee the best. The bitterness from the overdone sugar goes really well with the custard. It takes away some of the richness, making it easier to eat the whole thing! =)

1)"American" creme brulee. 2)"French" creme brulee. 3)"Maple" creme brulee

Not a great picture. But it shows the different types of creme brulee.

Creme Caramel:

For the caramel, boil 8 oz of sugar and 1 oz of water until the sugar turns to an amber or light honey color. Pour into 4 oz aluminum tins. Let harden.

Eggs 4 oz

Sugar 2 oz

Salt 1/8

Vanilla .125 oz

Milk 10 oz

(this is a 1/4 of a batch. it makes about three)

Heat sugar, salt, vanilla, and milk in a pot. Slowly temper the steaming milk mixture into beaten eggs. Pour onto hard caramel. Bake in a hot water bath in a 300 degree oven. The custard is done when it slightly juggles from side to side. Let it sit in a cooler overnight.

To serve, turn out onto plate.