i had just been in my new(first time home buyer!) house for six months, msof was recovered from a major car accident(all his fault) and was back to work, and i was apparently tearing recipes out of magazines. i have a huge notebook full of recipes i have torn out of magazines, so that is not a big surprise, but looking at the date, it made me think of what was going on in my life at that time. just like mccalls magazine, msof and i are no longer in print. nine months later, i invited him to leave our home.
today i am making creme brulee from that article in the june 1997 issue of mccalls magazine called the simple secret to creme brulee.
creme brulee
2 cups heavy cream
1/2 cup milk
1/2 vanilla bean, split lengthwise or 1 1/2 tsp vanilla extract.
5 large egg yolks
1/2 c granulated sugar
pinch of salt
4 cups boiling water
5 tbs superfine sugar
in a small saucepan, combine cream and milk. scrape seeds from vanilla bean into the mixture(or add extract) heat to just simmering;remove from heat. cover. let steep 20 min.
preheat oven to 325. place 6 ramekins in 9x13 baking pan. in bowl, beat egg yolks, sugar, and salt. gently stir into cream mixture.
strain custard through fine sieve into 1 qt glass measuring cup. pour into ramekins. add enough boiling water to 9x13 pan to come up half way ramekins. bake 48-50 min, until custard edges are set, but center is jiggly.
remove ramekins to wire rack to cool.
cover will plastic wrap.
chill overnight.
preheat broiler to highest setting. blot any moisture from top of custard with a paper towel. place one ramekin on a baking sheet. sprinkle 2 1/2 tsp sugar evenly over the top to cover custard. broil 4 inces from heat source, rotating baking sheet for one minute, until sugar is melted and caramelized.
let stand for a few minutes for sugar to harden. creme brulee can be refrigerated for up to 1 hour after caramelizing.
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