The letter is B
for Brulee, - the Creme de variety!!
Dining is never really complete for me without a sweet and coffee to round it off,
and the dessert that fills me with delight (anticipation and the actually devouring of!) is
Wikipedia tells me (if I must get technical about such a delicious culinary treat) that the earliest known reference to creme brulee as it is known today appears in Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but in the 1731 edition it was called "creme anglaise".
In Britain a version of creme brulee was known locally as Trinity Cream, or Cambridge burnt cream, and was introduced at Trinity College in 179with the college arms impressed on top of the cream with a branding iron.
Creme Brulee is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, but it is much more exciting to have the caramel formed directly on top of the custard immediately before serving, or at the table where the sugar mix is caramlized with a butane torch. I associate this method with a lovely dinner Charles and I had while in England, attending a Squadron Reunion, and it brings back such delicious memories....
Creme Brulee is available in small ramekins in grocery stores, but somehow it is not the same!
I looked at the heel of my homemade bread this morning, as I cut the last slice for toast, and thought about Bread Pudding, and then wondered if I could turn it into a version of Creme Brulee, - it has the same ingredients.
If you have a yearning for Creme Brulee, here is what you need.
8 egg yolks
6 tbsps of white sugar, divided
1/2 tsp vanilla extract
2 1/2 cups of heavy cream
2 tbsps of brown sugar.
Preheat the oven to 350 degrees, then beat the egg yolks, 4 tbsps of white sugar and the vanilla extract until thick and creamy.
Pour the cream into a saucepan and stir over low heat until it ALMOST comes to a boil. Remove immediately from the heat and stir the cream into the egg yolk mixture, beating until combined.
Pour the cream mixture into the top pan of a double boiler and stir over simmering water until mixture lightly coats the back of a spoon (about three minutes).
Remove from heat and pour into small shallow heat proof dishes.
Bake for thirty minutes in the overn - cool to room temperature and then refrigerate for at least an hour.
When you are ready to serve, if you don't have a butane torch handy, combine the remaining 2 tbsps of white sugar with the brown sugar and sift the mixture evenly over the custards. Place under broiler until sugar melts and carmalizes - watching carefully so as not to burn.
If you do have a Butane Torch, or a Salamander broiler, take it to the table and do your thing!
Extravagantly and with flair.
For more Bs visit here at ABC Wednesday, with thanks to Roger, Denise and all Busy helpers.