So the challenge with creme brûlée is that it is best when it isn’t fully set, but how do you know for sure if it will be until it’s too late?
The answer is… Don’t bake it.
You can make your own custard for this, but it’s even simpler if you buy ready made thick custard. Fill the appropriate number of ramekins and sprinkle turbinado / Demerara sugar on top. If you don’t have the iron for this, you will need a small blow torch. Apply a thin coat over the custard. Don’t be tempted to put a very thick layer as you won’t be able to caramelise the entire thickness. Burn the sugar until it has liquified.
Return the ramekins to the fridge and serve cold.
Could it be any easier?
Posted in Desserts
Tagged Dairy, Dessert
When I was a kid, my mom used to make yogurt at home. I hated the stuff and always wished she would just buy “normal” yogurt.
Fast-forward a few years and I’ve learnt a few things. First among them, mom used UHT (long conservation) milk to make the yogurts. A drop of the stuff in a cup of coffee is enough to play havoc with my tummy. Second, I like a nice firm yogurt. So here is my recipe (requires a yogurt maker)
- 1 litre of whole milk
- 1/2 cup dried skim milk (this makes the yogurts firm. The more you use, the firmer your yogurts will be. You can omit at will).
- 1 individual sized bio-active yogurt.
- Bring the whole milk and skim milk powder to a boil then cover and allow to cool to room temperature.
- Mix in the yogurt.
- Pour through a sieve and then divide the liquid into your jars. If desired, you can add a tablespoon of jam at this point.
- I use a 15-hour fermentation cycle on my machine. Once it’s done, I allow the yogurts to cool and refrigerate.