Thursday, June 11, 2015

Creme Brûlée

I haven't posted much this month, but in case you haven't already heard...


All of my coworkers have a hard time forgetting this. At the staff meeting on June 1st, my livestock update went something like this...



"Well, it's June 1st, so happy June Dairy Month!! It's been a busy few weeks for the livestock industry." Then some things about the programs I manage and current events in the industry. Everyone laughs, but I think they expect comments like that from me at this point. The interns may have been thinking, "WHAT?! Who is this girl?" Ha, I'm entertained. Life's more fun that way.

My blogging group is awesome. Our June gathering was a food photography workshop with an emphasis on dairy (Have I mentioned it's June Dairy Month?!). Lots of great tips that I hope will make my pictures better, great company and then we had Arnis for lunch and creme brûlée for dessert. Yum!! Thanks to the dairy association for the yummy dessert and sponsoring the event.

Everyone needs a favorite dairy recipe (and a dairy cow) in their life. Here's a good one for you. Enjoy!!



Creme Brûlée


Ingredients
  • 1 Egg
  • 5 Egg yolks
  • 1/2 cup Sugar (plus more for browning)
  • 3 1/4 Heavy whipping cream
  • 1 tsp Vanilla
  • 1 tbsp Almond extract or any flavoring or liqueur

Cooking Directions
  1. Heat heavy whipping cream to a simmer (do not boil)
  2. Mix egg, yolks and sugar together well
  3. Add cream to egg mixture slow so not to curdle the eggs
  4. Add mixture back into saucepan and heat to very warm
  5. Strain mixture through fine mesh strainer to be sure mixture is lump free
  6. Pour mixture into ramekins and place in baking pan with high sides so when water is poured into pan it goes half way up the ramekin no matter what size you use
  7. Bake at 300 degrees Fahrenheit for 35-40 minutes until it is slightly jiggly
  8. Remove from oven, place on tray, cover and place in refrigerator
  9. Chill and just before serving sprinkle liberally with sugar and brown using a hand-held torch or under the broiler
  10. Garnish with caramelized almonds and slivers of orange zest
  11. Serve and enjoy!

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