Sweater Weather and Crème Brûlée

October is coming to an end and November is almost upon us, amazing how fast the seasons keep changing! Fall has to be my favourite season for two reasons; firstly the changing of colours on the trees especially around cottage country or further up towards Algonquin Park.

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McKenzie Lake in the Fall, it is 20 minutes from the east gate of Algonquin park and is a natural spring fed lake. More than 75 percent of the land is still crown  land.

Secondly, because of sweater weather, cuddling by the fire to your favourite book, and always keeping warm with a cup of tea or hot chocolate. Over the weekend I had the pleasure of making one of my all time favourite comfort foods…Vanilla Bean Crème Brûlée. The rich smooth custard topped with caramelized sugar is the perfect end to a cold fall day.

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Vanilla Bean Crème brûlée.
* A little tip: to remove the bubbles, simply take a a paper towel and dab the surface until they disappear, the surface will then appear more even when taking your ramekins out of the oven *

Crème Brûlée recipe:

Ingredients

  • 2 Cups heavy cream
  • ½ Cup white sugar
  • ¼ Cup brown sugar
  • 1 Vanilla bean, split and scraped
  • 3 large egg yolks
  • 1 quart hot water

Directions:

  • Preheat oven to 325 degrees F
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for a later use
  • In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in colour. Add the cream a little at a time, stirring constantly. Pour the liquid into your desired ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekin. Bake until the Crème brûlée is set but still trembling, approximately 45-50 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the ¼ cup of brown sugar and spread evenly and turn on your oven to 500 degrees F and adjust your setting to broil. Put your ramekins on a baking tray and carefully watch as they start to caramelize and bubble on top.

Bon Appetite!

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