Sunday, October 3, 2010

Drunken Crème Brûlée--A Consolation Prize to Myself

You all probably know by now that I didn't advance to the third round of Project Food Blog Many thanks to everyone who supported me and Fro and a Fork!  I hope you enjoyed my take on the challenges and I also hope that you were able to nose around my blog and find something that appealed to you.

So now that my weekends aren't consumed with PFB challenges and since I felt like I deserved a consolation prize, I decided to try to make something that's been on my to-do list for a while: Crème Brûlée. I love crème brûlée, in fact I think its my favorite dessert.  It's simple, elegant, timeless, and  perfect  because its just sweet enough and not terribly heavy, especially when paired with fresh berries. 


To set my crème brûlée apart for the rest, I decided to make mine using Bailey's Irish Cream.  In the words of my grandmother, this is a "grown folks" dessert!  It was stupid easy to make so I want to show you how I did it--this will definitely impress your friends at your next gathering.  And to answer the burning question that no one wants to ask: Yes, you can taste the Bailey's.


Kashia's Drunken Crème Brûlée:

2 ounces of Baileys Irish Cream (I used original, but use whichever variety you like)*
6 ounces of heavy cream
8 ounces of milk
8 large egg yolks
4 ounces of sugar
1 vanilla bean, extract the seeds and discard the pod

*You can add more Baileys if you like, just remember that you will need 8 total ounces of cream.  For example, if you up the Bailey's to 3 ounces, you now need 5 ounces of heavy cream.  Also, if you don't have Bailey's in your house head to the liquor store and buy a mini bottle (that's what I did).  One mini bottle is equal to 2 ounces.

First thing first: Preheat your oven to 325 degrees.  Then, bring cream, milk, Baileys, and vanilla bean to a simmer.  Once simmering, remove the liquid from heat to allow vanilla bean to steep for 15 minutes.  In the meantime, mix the sugar and egg yolks with a whisk in a large bowl until smooth and sugar is mostly dissolved:


Once 15 minutes has passed, slowly add the liquid to the eggs, whisking continuously:


Pour the crème into ramekins and place them in a water bath.  To make the water bath take a larger pan and fill with water until the water line is about 3/4 of the way up the crème brûlée ramekin:


Cover the entire water bath with foil and bake for 30 minutes or until the custard has set (it should be mildly jiggly and not runny):


Once custard has cooled some, sprinkle with sugar and use a torch to brown the top evenly (this will create the classic crust, as well as heat the custard back up):


 Serve with fresh berries of your choice and enjoy:


See wasn't that easy?  Don't be intimidated by crème brûlée, it looks incredibly fancy, but it's relatively quick and easy to prepare! I hope you'll be able to use this recipe to impress all of your friends or to give yourself a consolation prize after a rough day.

10 comments:

  1. I'm sorry you didn't make it to the next round, but I'm really glad I found your blog.

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  2. Thanks Clarice, I'm sorry that you didn't make it to the next round as well. Oh well, this blog is meant to be fun, so it may have been a blessing in disguise.

    Will you be at the Festival?

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  3. I've never tried to make creme brulee before; the alkie in me saw "druken" in the title for this post and now I'm excited to try your recipe.

    I'm bummed, though, that you didn't make it to the next round. I voted! :( I know we will see more great things from you!

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  4. Mmmmm...creme brulee is definitely a good consolation prize! Especially when it's drunken. I'm so sad that you didn't make it, but I'm thrilled to have found your blog through PFB!

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  5. Hey Kashia! This looks delicious, though also like a lot of work (smile).
    p.s. I have a fro too. I'm about to do an avocado mask, as it needs some moisture at this point;-)

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  6. @Jeanne: Best prize ever, also I'm happy you found my blog :)
    @Stella: Yay mas fros in the foodie world :) The creme brulee wasn't a lot of work, I was actually surprised by its simplicity.

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