The Boston weather sure has been playing games with me. It looks like a cumulative conspiracy of the entire world including nature to stop me from going to my beloved mall.Living in Boston for the last 5 years ,has taught me that it is best to keep three fundamentals in my car at all times: an umbrella, an ice scraper, and a beach towel. I swear that I've used all three in one week, too. Last weekend was pouring incessantly, whereas this weekend called for such a heat wave , that the insides of the car were blazing and you couldn't’t step in unless someone turns on the A/c for atleast 10 hours before you want to step in.
Ok !!! I may be exaggerating, but it was so hot – that I just dint feel like doing anything but sit inside – watch a move, read a book… and COOK :)
Right from the day one of my colleagues' mentioned , that in the movie Amélie – breaking the caramelized layer of sugar on top of a crème brule is considered one of life’s simplest pleasures – I have been dying to make it and try it myself.
And since the time I opened my kitchen doors to eggs , there is a whole new variety of things that are waiting to be made.
If I may say, then Crème Brulee is one of the most easiest deserts I’ve ever made and the outcome is … you have to try it to know :)
Here goes the recipe ( courtesy Ohad's Recipe Blog )
.2 cups heavy cream
.1 Vanilla bean, split
.¼ cup sugar
.4 egg yolks
.Preheat oven to 300ºF
.Pour the cream into a small pot. Split the vanilla bean and scrape the seeds into the cream. Add the two bean halves into the cream
.Heat the cream over medium heat, bring to a boil. Let cool a little.
.Whisk the egg yolks and the sugar until the yolks turn light yellow.
.Combine (Carefully) the cream and the egg yolks and mix. Do not whip.
.Boil water in a pot
.Place the ramekins in the baking dish and pour the boiling water in the baking dish – as much to cover atleast till 3/4th of the height of the ramekins
.Now, pour the mixture in the ramekins
.Bake for 45 minutes
.Let it cool for sometime and then put in the refrigerator for atleast 2 hours.
.Before serving : sprinkle sugar on top and caramelize with a burner.
(Disclaimer!!! I have to give some credits here to A for I am still hypocritical and not open to using eggs myself,my affair with the oven still continues where it touches me only when hot enough to leave love-bites on my hands and the burner was such a cool tool - that A was adamant on caramelizing the sugar himself )
Now I am definitely not of those people who believe in simple living and simple pleasures don't really mean much to me as much as my obsession with labels do. But I have to admit that the final product of this experience of making the crème brulee – which is -warm on top and cool on the inside – hard on top and soft and wobbly on the inside – almost gave me a high !!! Cracking the top layer of the sugar gives you such a pleasure – simple and unbelievable.
And to go give company the crème brulee, I made telepathic dahi vadas ( I say telepathic because more often than not – my mom and I crave for the same things and before I could ask her for a recipe, I see one in my mailbox )