Text 10742, 55 rader
Skriven 2011-05-14 16:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NAH 326
===============
 ML> Ruin the presentation. Otherwise, I'd remind you "been there,
 ML> done that," as many happy diners, including echo people, have
 ML> enjoyed cracklings made by me from beef, pig, lamb, chicken,
 ML> turkey, duck, goose, and salmon fats and/or skins.
 GJ> I am sure it could be served attractively.  I don't recall hearing any
 GJ> complaints of your presentation of such dishes.

A roast should have a crispy outside. I can't do that
without a blowtorch. Blowtorches are very handy in the
kitchen, but I haven't had one in probably 20 years.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Creme Brulee
 Categories: Desserts
      Yield: 4 Servings

      2 c  Heavy cream
      1 c  Milk
      1    Vanilla bean, split
           -lengthwise
    1/4 c  Plus 1 tablespoon sugar
      7    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.

  Carless's Note: Kymmie, this is especially for you. I changed the original
  recipe to add one extra egg yolk. This taste exactly like the desert we
  enjoyed at Le' Cole.

  Source: Carless Gay, The Dinner Table

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