Comments on: Lavender Creme Brulee http://cafefernando.com/lavender-creme-brulee/ Fri, 30 Jul 2010 14:49:59 +0300 http://wordpress.org/?v=2.9 hourly 1 By: Kirsten http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-45427 Kirsten Fri, 12 Jun 2009 20:33:24 +0000 http://cafefernando.com/lavender-creme-brulee#comment-45427 I loved this recipe so much I have included a link to it on my recent post (which is all about lavender). Do have a look if you get a spare moment. I loved this recipe so much I have included a link to it on my recent post (which is all about lavender).
Do have a look if you get a spare moment.

]]> By: Okko http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-17207 Okko Sun, 10 Feb 2008 07:37:45 +0000 http://cafefernando.com/lavender-creme-brulee#comment-17207 Sounds wonderful. I'll have to try a lavender crème brûlée one as soon as lavender is in season. Thanks! Sounds wonderful. I’ll have to try a lavender crème brûlée one as soon as lavender is in season.
Thanks!

]]> By: Julie http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-16514 Julie Wed, 30 Jan 2008 02:30:08 +0000 http://cafefernando.com/lavender-creme-brulee#comment-16514 wow. lavender.. looks awesome! wow. lavender.. looks awesome!

]]> By: chuck http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-14037 chuck Mon, 10 Dec 2007 19:25:34 +0000 http://cafefernando.com/lavender-creme-brulee#comment-14037 my wife make a fantastic cream, more egg yolks though! Crème Brûlée recipe • 2 quarts Heavy cream • 1 cup Granulated white sugar • 2 tsp Vanilla extract • 16 Egg yolks Procedure 1. Preheat oven to 350 degrees. Before doing so, place a large flat pan with sides on the middle shelf and fill it with 3/4" to 1" water. 2. In a large mixing bowl, thoroughly mix the dry ingredients, egg yolks, and vanilla extract. 3. In a saucepan, heat the cream until it is piping hot (stir constantly), but be careful to not let it boil. 4. Slowly (about a cup a time) pour the hot cream into the mixing bowl with the other ingredients, while whisking briskly. If you add the cream too quickly, it will cook the eggs -- a big no no! 5. After all the ingredients are well-mixed, pour the mixture into eight individual serving dishes (traditionally ramekins). 6. Place the ramekins in the water bath in the oven, and bake until "solid" (like Jell-O). The time depends on the size and depth of the dishes you use, as well as the material of which they're made. Usual time ranges from 25 to 50 minutes. 7. Remove the dishes from the oven and allow them to cool. Refrigerate for at least four hours; then cover with Saran wrap and refrigerate until ready for serving. 8. When ready to serve, remove the brûlées from the refrigerator and place them on a fire-proof surface. Sprinkle a moderately thin coating of granulated white sugar on the top of each brûlée. 9. Using a propane blow-torch, carefully melt the sugar topping so that it forms a solid caramel sheet. Take care to not burn the sugar, or the custard beneath it. It is very important that this step not be done with an oven, toaster oven, broiler rack, etc., as doing so will invariably cause the custard to overheat and dry out or burn before the sugar layer on top is properly melted. • Without a torch the sugar may also be caramelized in these ways: • After spreading the sugar over the ramekins, place them as close as you can under a very hot broiler. Watch them closely because this method tends to be uneven and burn. Works best with fine granulated sugar. • Heat the sugar in a saucepan over medium heat without stirring until it starts to melt, then stir with a wooden spoon until caramelization occurs (this is easier to tell with white sugar than Turbinado) and spoon over the ramekins, tilting and rotating them to cover with an even layer. • Alternately, combine the sugar with half as much water by volume, bring to a simmer over medium-high heat, and cook without stirring 3 to 5 minutes, tilting the pan as required to ensure even caramelization. my wife make a fantastic cream, more egg yolks though!
Crème Brûlée recipe
• 2 quarts Heavy cream
• 1 cup Granulated white sugar
• 2 tsp Vanilla extract
• 16 Egg yolks
Procedure
1. Preheat oven to 350 degrees. Before doing so, place a large flat pan with sides on the middle shelf and fill it with 3/4″ to 1″ water.
2. In a large mixing bowl, thoroughly mix the dry ingredients, egg yolks, and vanilla extract.
3. In a saucepan, heat the cream until it is piping hot (stir constantly), but be careful to not let it boil.
4. Slowly (about a cup a time) pour the hot cream into the mixing bowl with the other ingredients, while whisking briskly. If you add the cream too quickly, it will cook the eggs — a big no no!
5. After all the ingredients are well-mixed, pour the mixture into eight individual serving dishes (traditionally ramekins).
6. Place the ramekins in the water bath in the oven, and bake until “solid” (like Jell-O). The time depends on the size and depth of the dishes you use, as well as the material of which they’re made. Usual time ranges from 25 to 50 minutes.
7. Remove the dishes from the oven and allow them to cool. Refrigerate for at least four hours; then cover with Saran wrap and refrigerate until ready for serving.
8. When ready to serve, remove the brûlées from the refrigerator and place them on a fire-proof surface. Sprinkle a moderately thin coating of granulated white sugar on the top of each brûlée.
9. Using a propane blow-torch, carefully melt the sugar topping so that it forms a solid caramel sheet. Take care to not burn the sugar, or the custard beneath it. It is very important that this step not be done with an oven, toaster oven, broiler rack, etc., as doing so will invariably cause the custard to overheat and dry out or burn before the sugar layer on top is properly melted.

• Without a torch the sugar may also be caramelized in these ways:
• After spreading the sugar over the ramekins, place them as close as you can
under a very hot broiler. Watch them closely because this method tends to be uneven and burn. Works best with fine granulated sugar.
• Heat the sugar in a saucepan over medium heat without stirring
until it starts to melt, then stir with a wooden spoon until caramelization occurs (this is easier to tell with white sugar than Turbinado) and spoon over the ramekins, tilting and rotating them to cover with an even layer.
• Alternately, combine the sugar with half as much water by
volume, bring to a simmer over medium-high heat, and cook without stirring 3 to 5 minutes, tilting the pan as required to ensure even caramelization.

]]> By: steamy kitchen http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-12223 steamy kitchen Wed, 31 Oct 2007 14:40:22 +0000 http://cafefernando.com/lavender-creme-brulee#comment-12223 i planted a small lavender plant to make this recipe...but sadly, my plant didn't make it! ugh! i planted a small lavender plant to make this recipe…but sadly, my plant didn’t make it! ugh!

]]> By: evinrude http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-9888 evinrude Sat, 15 Sep 2007 10:30:07 +0000 http://cafefernando.com/lavender-creme-brulee#comment-9888 Hey! It's my first time over here at your site and I'm loving it! ^_^ I just baked a batch of lavender cookies and it just is so interesting how lavender flavours the food! I can't wait to try this creme brulee~ Hey! It’s my first time over here at your site and I’m loving it! ^_^

I just baked a batch of lavender cookies and it just is so interesting how lavender flavours the food! I can’t wait to try this creme brulee~

]]> By: Cenk http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-9723 Cenk Tue, 11 Sep 2007 21:20:57 +0000 http://cafefernando.com/lavender-creme-brulee#comment-9723 Thank you Hillary. I hope you like it. Tartelette - It was definitely silky smooth. Her recipes rock! Thank you Hillary. I hope you like it.

Tartelette – It was definitely silky smooth. Her recipes rock!

]]> By: Tartelette http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-9698 Tartelette Tue, 11 Sep 2007 03:16:25 +0000 http://cafefernando.com/lavender-creme-brulee#comment-9698 Wow! Just gorgeous! I bet it was silky smooth and the lavander must have really put it over the top. I made her lavender madeleines last year and they were amazing. Wow! Just gorgeous! I bet it was silky smooth and the lavander must have really put it over the top. I made her lavender madeleines last year and they were amazing.

]]> By: Hillary http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-9554 Hillary Fri, 07 Sep 2007 15:51:54 +0000 http://cafefernando.com/lavender-creme-brulee#comment-9554 I don't cook very much but one of the things I do like to make is creme brulee! This one looks fantastic. I'm always looking for new ways to make creme brulee so thanks for sharing this and for the pictures! I don’t cook very much but one of the things I do like to make is creme brulee! This one looks fantastic. I’m always looking for new ways to make creme brulee so thanks for sharing this and for the pictures!

]]> By: Cenk http://cafefernando.com/lavender-creme-brulee/comment-page-1/#comment-9541 Cenk Fri, 07 Sep 2007 09:16:17 +0000 http://cafefernando.com/lavender-creme-brulee#comment-9541 Gizem de bruxelles - Glad you liked it. Patricia, Dilayra, Zeynep Seda, eni, Joey - Thank you all for your nice comments!!! B5 - Definitely give it a try. Preyanka - That's a funny story! Gizem de bruxelles – Glad you liked it.

Patricia, Dilayra, Zeynep Seda, eni, Joey – Thank you all for your nice comments!!!

B5 – Definitely give it a try.

Preyanka – That’s a funny story!

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