Now that my kitchen is clean again, it’s time to make some magic. While early fall is all about pumpkin and apples, the colder it gets outside, the more I just want to stay in and cook my favourite comfort foods and sit by the fire.
Today was the the day that I finally made my first crème brûlée. True, I’ve had my culinary torch since last Christmas, but I needed new ramekins, which I just picked up last week. This might be one of the most comforting desserts there is… smooth, rich, lightly spiced soft custard with a crispy, sweet topping. I love the temperature control I have with our new induction range – custards and sauces have gone from scary to simple – if they get too hot, turning the burner down causes an immediate reduction in heat.
Eggnog Crème Brûlée
- 5 large egg yolks
- 1/3 cup sugar (plus extra for later)
- 2/3 cup eggnog
- 1 cup heavy cream
- 2/3 cup milk (2% or whole)
- Pinch of freshly ground nutmeg
Whisk together the egg yolks and sugar until they are light in colour and thick (I did this in a stand mixer with the whisk attachment, even though I had been told not to because too many bubbles aren’t good in a custard… but we liked it just fine and it’s easier!).
In a medium saucepan on medium heat, bring the eggnog, cream, milk and nutmeg just to a simmer. Now, turn the stand mixer back on the lowest speed and pour in the hot mixture very slowly, no need to whisk any further once the hot liquid has been whisked in. Ladle the mixture equally into 6 ramekins (larger ones, approx 3/4 cup), and place the ramekins into 9×13 baking dishes, I had to use two just because of the shape of my baking pans & ramekins. Pour simmering hot water in the baking pans until it’s about 2/3 the way up the sides of the ramekins. Cover with foil and make a few slits for steam to escape.
Bake at 300 for 35 minutes or until the centre of the custard is just set. Allow custards to cool on a wire rack and then store in the refrigerator until ready to serve (at least an hour later, so the custard is chilled and set).
When ready to serve, sprinkle each custard with about 1 tsp of granulated sugar and then (safely) go at them with a culinary torch. You are able to carefully do this under the broiler as well, but go buy a torch, it’s SO MUCH FUN! (Says the girl who waited 11 months to build up the courage to use hers).
Now, about those 5 egg whites I had laying around after I made custard. While I could have made a cake, I decided to whip up an egg white omelet for hubs and I… considering the dinner that was in the works, a lighter brunch was kind of the right thing to do. Innocent looking, isn’t it? It’s also filled with bacon and old cheddar.
Okay, so you can’t just serve crème brûlée after hot dogs (alright, you can… and someday I probably will), so I cooked up one of the most comforting meals I could think of on a cold, rainy day… roast beef, onion gravy, peas and mashed potatoes. The built-in temperature probe in my new Frigidaire range takes all the guess work out of roasts and other large cuts of meat. I no longer need Google to convert weights and temperatures and guesstimate how long it will take (and end up with overcooked meat), I just insert the probe into the thickest part, plug it into the inside of the range and then set what temperature I want meat cooked to and at what temperature and the range takes care of the rest. It alerts me with a beep when it’s done and turns off the heat so that it will not continue cooking.
In case I’m being too vague – I LOVE my new range!
Disclosure: I am part of the Frigidaire Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.