Yummy~licious

Creme Brulee is one of the best and most divine recipe that I have ever tasted in my entire life.

I am a dessert freak, that I must admit. I endure almost anything that is sweet, creamy, and soft. Creme Brulee meet my needs for such taste!

What is a Creme Brulee? You’ve heard this from places or movies and people talk about the delicious touch of Heaven as they put a tiny spoonful into their mouth.

Creme Brulee is a dessert that originated from places of Britain, France, Germany, The Czech Republic and Spain.

It appeared in France in François Massialot’s 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot’s Cuisine roial et bourgeoise changed the name of the same recipe from “crème brulée” to “crème à l’Angloise”. In the early eighteenth century, the dessert was called “burnt cream” in English.

It is very simple to prepare this desser whenever you are having a party or bringing your masterpiece (Creme Brulee) to somebody’s party and show off how a great cook you are!

Ingredients:

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract.
1 1/2 cups whipping cream
6 teaspoons granulated sugar
6 - 6 ounce ramekins

Instructions
Preheat oven to 325°F.

1.     Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean.

2.     Gradually whisk the cream into the sugar.   Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13×9x2-inch baking pan.

3.     Pour enough hot water into pan to come halfway up sides of dishes.

4.     Bake custards approximately 35-40 minutes until the custard is set.

5.     Remove the pan from the oven and remove custard cups from the water.  Allow custards to cool at room temp before placing in the refrigerator.

6.     Chill overnight.

To serve

Sprinkle sugar over the top of the Crème Brulee and caramelize the sugar in one of the following ways;

1.     use a crème brulee iron

2.     use a gas torch

3.     use your ovens broiler

Recipe from http://agreatchef.com/

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I was at Coffee Bean just recently and while choosing one of their divine low fat coffee blended without whipped cream thirst quenchers, my colleague pulled me towards their spread of cakes and muffins and pointed out something interesting… 

I was like, “My Mom’s Scone??!”

We giggled quietly over the interesting name. Why ‘Why Mom’s Scone’? Wouldn’t that be too confusing??

Imagine…

Me : Hello! I would like to have My Mom’s Scone please.
Cashier : Sure! Go home and ask from your mom!
Me : No no I meant ‘My Mom’s Scone’!
Cashier : That’s right! I know your mom’s scone is nice so jsut go home and ask her to bake one for you!
Me : *faint*

Anyhow speaking of which, what is a scone?

I like scones in fact. The lightly sweetened taste of a typical British snack / bread, scones are actually originated from the Scottish! It is a perfect breakfast delicacy that everyone can enjoy if you know how to bake it.

It is an easy baking skill that you and me can do it!

Let’s try the delicious Strawberry Shortcake which is based on the basic scone:

2 cups (280 grams) all-purpose flour
1/4 cups (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoons salt
1/3 cup (76 grams) cold unsalter butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)

Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream

Filling:
1 pound (454 grams) fresh strawberries, cut into bite-size pieces
1/8 - 1/4 cups (25-50 grams) granulated white sugar (or to taste)
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Scones:  Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet.  Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.   Transfer to a wire rack.

Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste.  (The amount of sugar used will depend on how sweet the strawberries are.)  Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.

For whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled, beat the mixture until stiff peaks form.  The whipped cream will hold for several hours in the refrigerator.

To serve:  Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate.  Top with some of the strawberries and a dollop of softly whipped cream.  Place the top half of the scone on top of the whipped cream.  If there is any juice from the strawberries, drizzle a little over the top of the scone.  Serve immediately.

Serves about 6 - 8 people.

Recipe from joyofbaking.com

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