Friday, September 5, 2008

Baking Dilemma

I think I must seek help because I can't resist this recuring temptation of throwing my head into one baking experience after another!!!! I am afraid I would wake up one morning and find my hands turned into whisks! or my hair into strings of vanilla beans!! actually that one would save me a lot of money! Hmmm, since the "vanilla bean" subject surfaced and since I have some that's been in my pantry for a while, I wonder what is the best way to enjoy and get the most flavor out of a vanilla bean? I am thinking may be a custard, or....oh one of my favorite indulgences : Crème Brûlée! don't be intimidated by the fancy name, it is one of the easiest yet chic desserts. It is basically a rich custard topped with a crunchy layer of caramelized sugar. An intoxicatingly delicious combination of smooth silky custard and a crunchy sweet topping. Well, I guess I just found another excuse to grab my whisk.

Vanilla Bean Crème brûlée (serves 6)

2 cups heavy cream
50 g granulated sugar
4 egg yolks
1/2 vanilla bean split and scraped
6 tablespoons granulated sugar


1- Preheat your oven to 325 f.

2-Heat the cream and the vanilla over medium heat .

3- Beat the yolks and the sugar until pale in color. whisk in about 1/2 cup of the cream . Gradually add the remaining cream whisking vigorously. Strain the brûlée base through a fine mesh sieve. Pour the custard in the ramekins.

4- Cook the custard in a water bath: pour some boiling water into the pan and place your ramekins inside (pour enough water to come up half way on the sides of the ramekins). Place the pan in the oven on the middle rack and bake for 30 minutes. To test for doneness, jiggle the pan slightly to see if the custard is set. Remove and let cool at room temperature then place in the fridge for at least 2 hours.

5- Once the Crème brûlée has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating.

Enjoy! with moderation it's pretty rich


  1. Ha that would be strange. A person half whisk and half human :-) Wow your photos are really nice and the cakes and cookies perfect.

  2. Your photos are so nice. Where do you shoot them or what setting you use to make them so bright ?

  3. Hi snookydoodle!
    thanks for visiting my blog and for your kind comment.
    regarding the photos, I honestly don't know what to tell you :)) I am a baker and definitely not a professional photographer, I use different settings for my pictures depending on the food itself and the weather since I use mostly natural daylight although my apartment doesn't have enough light at all! other than that I think luck has a lot to do with my pics! Hope this helped a little, and come visit again! thx for passing by!