Tuesday, January 31
Clementine Creme Brulee
Some of you read about this weekends baking/dog disaster in yesterday's post or via facebook.
I was determined to make a dessert that was creamy and citrus for my hubby Sunday when he got out of work.
So this was Sunday's dessert take two!
Clementine Creme Brulee For 2
4 egg yolks
1 1/2 cups heavy cream
1/4 cup sugar
1 vanilla bean
In a medium mixing bowl whisk together, egg yolks and cream.
Split your vanilla bean length wise scraping the beans into your mixing bowl.
Carefully remove zest from clementine with a veggie peeler. Place zest and sugar in your food processor and process until zest is in tiny specks.
Whisk zest/sugar into your egg mixture, and squeeze remaining clementine juice in as well. (careful of seeds!
Meanwhile pour boiling water in a large roasting pan creating a water bath for your ramekins. Water should come half way up the ramekin sides.
Pour your creme mixture into 2 ramekins placed in the water bath.
Bake at 300 for 35 minutes or until the custards are set and just slightly jiggly.
Remove and refrigerate at least 4 hours before serving.
Right before you serve sprinkle with 1 tbs of sugar and brulee the top with a kitchen torch or broiler. When the sugar is brown and bubbly it is done.
Allow to cool for 5 minutes before enjoying.
I added a clementine slice on top as a garnish before serving. That is up to you ;)
PS I think I should tell you my BRULEE part of the dessert was a bit of a fail.... my torch died. And I always burn things int he broiler. So this is what ya get!