Text 18556, 53 rader
Skriven 2008-12-27 09:13:04 av Michael Loo (1:18/200.0)
  Kommentar till text 18480 av Ruth Hanschka (1:123/140)
Ärende: various boosts 438
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 -> But he was 39 for half a century or so, so that's kind of cool.
 RH> The last ten years were pushing it a bit....

Yeah ... you're right ... I just looked it up ... he was 39 for
41 years, so, the last ten years I guess he was pushing up the
daisies a bit.

 -> We had a Dirty Christmas gift swap last night. The catch was that
 RH> THat sounds either very good or very bad.  How much coal did you earn?

Not coal, but something that burns.

 RH> A lot of words flip meanings eventually.

I could care less.

CREME BRULEE
Cat: dessert
Serves: 6

2 c heavy cream
1 c milk
1 vanilla bean, split lengthwise
1/4 c plus 1 Tb sugar
6 egg yolks
1/3 c raw sugar or light brown sugar

In a medium saucepan, scald the cream and milk with the vanilla
bean. Remove from heat and let steep for 15 min. Remove bean.

Heat oven to 300F. In a medium bowl, whisk together the
sugar and egg yolks until light and fluffy. Strain cream and
milk and add a little at a time to egg mixture, whisking well.

Pour mixture into four shallow 1 c baking dishes.
Place dishes in a roasting pan and pour enough hot water in
pan to come halfway up the sides of the baking dishes.

Bake until mixture is just set in center, 30-35 min. Remove
dishes and let cool completely. Refrigerate 2 to 24 hr.

Set out baking dishes 20 min before serving. Sprinkle raw
sugar in a thin even layer over the dishes, covering
completely. Light blowtorch and, holding it so the flame just
touches the surface, begin caramelizing the sugar, working in
circles from center to edges of baking dish. If sugar burns,
remove torch flame and blow on the sugar. Serve immediately.

New York Times, 10-29-97
___ Blue Wave/386 v2.30

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