Back home, I'd just go out to eat but since I haven't explore much about crème brûlée in Copenhagen & considering the cost, I decided to make it myself. Lucky for me, I stumble upon a seems to be easy recipe to make crème brûlée. Oh...well, I have to tried twice to get the right crème brûlée so I can't comment that it's 'easy' :)http://www.cookingforengineers.com/recipe/32/Creme-Brulee-Cregraveme-Brucircleacutee
The recipe owner has shallow remkins & I have the ordinary ones. If I only bake it for 1hr, I end up with half cooked egg mixture in the middle & some crème brûlée near the edge of the remkin. Experiment #2, after 1 hr of baking, take it out, cool for 10minutes, put back & bake for another 10minutes (repeat the same process again) and the crème brûlée is ready.
A crème brûlée burner is rather costly & considering I won't be baking daily / frequently, I borrowed the burner from my boss. Little to know that it was actually an industrial use burner which is typically use for welding :s The best part is: it has to be ignited with external 'flames' so I resolved to the biggest match stick available in the supermarket. I dare not use lighter, worry that I might burn my hand :(
Pic: Huge burner & extra long match stick with comparison to a DKK 1 coin
So here's how the complete process (in pictures) is like:-
Try it out, it's so easy & really doesn't cost much unless a burner is needed; but then again, there are other methods to caramelized the sugar without burner (read it as reader's review from the recipe website) so give it a try if you're in the mood, took about 1hr40minutes for me :)
2 comments:
That looks divine!
That looks divine!
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