Some more creme brulees this week!
There are so many flavor variations with creme brulee! So far, I've made vanilla, coconut, and Earl Grey. I've compiled a list of flavors for me to make. Next one up was--coffee!
I love anything coffee flavored. For the custard, I put in about a tablespoon of instant coffee for a serving of three--about a teaspoon per person, which should be just the right amount.
I served it with Taihitian vanilla ice cream, mini-chocolate chip cookies, candied pecans, chocolate and caramel sauce. It was soooo good! The bitter coffee flavor was balanced by the sweetness of burnt sugar, chocolate and caramel sauce; mellowed by the ice cream; and the chocolate chip cookie added textural contrast and rounded everything together.
Then, on a whim, I tried to see if bruleeing a cream in a shot glass was at all possible. I piped in a bit of grapefruit curd into a shotglass, sprinkled on some sugar and bruleed away...
...it worked. Granted, it was grapefruit curd after all, so it wasn't really a creme brulee. I'm sure it's possible to bake a custard in something as small as a shotglass--or it's probably easier to prepare a stirred custard creme brulee. These stirred types are made for creme brulee tarts, and are thicker than the baked version. They are made, then deposited into a tart shell, then bruleed.
I'm having a lot of fun experimenting with the butane torch! What shall I make next...?
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