When I wrote about my “personally” complicated Coffee Angel Food Cake the other day, the very creative and funny “thechickengrandma” mentioned in a comment that separating eggs was a cinch for her. She has a gizmo from Pampered Chef! I am desperate for a gizmo now…even though I cannot visualize what it looks like. I am wishing that I would be invited to a Pampered Chef party…oh my…I know that I could probably order a gizmo online. The parties are way more fun with all of the food and all. I just don’t want to be the hostess!
I am retired now, so I have no extra time anymore. I cannot be a hostess! I have filled my hours with planning future outings with friends and looking up possible vacation locations where my husband and I could go…should there be any money left after I finish buying exercise outfits to wear to the gym. Plus, I had two baby gifts to buy this week. And the Olympics have kept me busy. The Olympics alone have taken up seven hours a day. I will watch any event. That is why I cannot have a Pampered Chef party and have the opportunity to perhaps quickly get a gizmo.
In a comment to the “thechickengrandma”, I said that Crème Brulee could be made with five egg yolks since my complicated cake takes so many egg whites. As it turned out, my recipe calls for six egg yolks. If I had a gizmo, I might make Crème Brulee again. I will just have to wait until a gizmo comes my way.
My Recipe for Crème Brulee
There are many recipes with different combinations… I imagine that all are delicious!
2 cups heavy whipping cream
6 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla
8 teaspoons additional sugar (for sprinkling on top of chilled custard before caramelizing)
Boiling water-enough to cover two-thirds of the height of the four ramekins in 13×9-inch pan
1. Preheat the oven to 350 degrees. In a 13×9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire wisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
2. Carefully place pan with ramekins in oven. Carefully pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
3. Bake 30 to 40 minutes or until top is light golden brown and sides are set (center will be jiggly).
4. Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours, but no longer than 48 hours.
5. Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 1 minute (may take longer…but be careful not to brown too much), moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.