Subject: Creme Brulee
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 15 2000 - 10:55:46 EDT
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F O O D F U N N Y
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Here's a cute one, thanks to reader Julie Brown:
A young couple got married and left on their honeymoon. When they got
back the bride immediately called her mother. Her mother asked, "How
was the honeymoon?"
"Oh, mama," she replied, "the honeymoon was wonderful! So
romantic..." Suddenly she burst out crying. "But, mama, as soon as
we returned Sam started using the most horrible language...things I'd
never heard before! I mean, all these awful four-letter words!
You've got to come get me and take me home... Please mama!"
"Sarah, Sarah," her mother said, "calm down! Tell me, what could be
so awful? What four-letter words?"
"Please don't make me tell you, mama," wept the daughter, "I'm so
embarrassed they're just too awful! Come get me, please!"
"Darling, baby, you must tell me what has you so upset. Tell your
mother these horrible four-letter words!"
Still sobbing, the bride said, "Oh, mama... words like DUST, WASH,
IRON, COOK!"
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T O D A Y ' S R E C I P E
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It seems that this dessert has appeared on every restaurant menu in
the world over the past few years. The secret to the topping is to
brown it immediately before serving; if allowed to sit, the moisture
in the custard will dissolve the caramelized sugar, leaving you with a
brown puddle instead of a crunchy crust.
Creme Brulee
4 cups (1 L) heavy cream
1 vanilla bean, split in half lengthwise
8 egg yolks
1/2 cup (125 ml) sugar
Additional sugar for the topping
Combine the cream and vanilla bean in a large pot over moderate heat
and bring to a boil. Meanwhile, whisk together the egg yolks and
sugar in a large bowl. As soon as the cream boils pour it into the
egg yolk mixture in a slow stream, whisking constantly. Strain the
mixture through a fine sieve and pour into 6 to 8 individual ramekins.
Place the ramekins in a baking pan and add enough water to the pan to
come halfway up the sides of the ramekins. Place the baking pan in a
preheated 350F (180C) oven and bake until firm to the touch, 60 to 75
minutes. Remove the baking pan from the oven and remove the ramekins
from the baking pan. Refrigerate until chilled through, at least 3
hours. Place the ramekins on a baking sheet and sprinkle about 1
teaspoon (5 ml) sugar over the top of each. Place under a preheated
broiler and broil until the sugar is brown and bubbly, about 5
minutes. Serve immediately. Serves 6 to 8.
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