Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Support
Follow
Get notified of breaking news and more in the community.

Sign up for The Weekly. A Round up of the most important stories of the week, Breaking News and additional exclusive content just for subscribers.

Like good friends, classic desserts make the grade

Falling into routine is always a challenge for the Acheson family. Especially after enjoying a fabulous trip to Alberta. We saw some great sights and the mountains are as breathtaking as ever.

To end the week, the girls planned a shopping trip to the States. Maybe not as scenic but still very eventful. We shopped ’til we dropped and enjoyed some amazing meals.

The dinner made me think of desserts and how there  are classics, the ones that stand the test of time. There are the trendy ones, the newest and brightest desserts of the season. And the quick and easy-to-forget desserts from the grocery. For me, the classics are the best, like a tried, tested and true friend.

Topping the list has to be a crème brûlée or cheesecake. Simple, pure ingredients that are honest and not hidden with their own agenda.

Try experimenting with the crème brûlée and the bliss that is vanilla and caramelized sugar – just like great friends that have stood the test of time. Cheers, ladies, to another successful trip.

Crème Brûlée

  • 2 cups 35% cream
  • 1 vanilla bean
  • 5 egg yolks
  • 1/2 cup sugar
  • Extra sugar for sprinkling
  • Your favourite fresh berries

In small pot, bring cream to a scalding point. This means tiny bubbles start to form around the pot.

Remove from heat.

Split vanilla bean in half and scrape out the seeds. Place in the warm cream as well as the bean shell.

Cover the pot with a lid and allow to steep for about 20 minutes, then remove bean from cream.

In a bowl, whisk together the egg yolks and sugar until the mix is light yellow and ribbons form.

Whisk in about 4 oz of the cream mixture at a time to the egg mix. This tempering of the eggs will avoid the eggs cooking too fast.

Pour into china ramekins or small tea cups. In a baking pan add water about 3” deep. Then add the cups into the water.

Place in oven at 325 F for approximately 25 minutes. The middle will jiggle slightly but the outside will be firm. Allow to cool.  Place in fridge until ready.

Place 1-1/2 Tbsp. of sugar on top of ramekins. Light a torch on low and slowly caramelized the sugar until browned. It helps to do the browning in small circles.

Garnish with fresh berries and serve.

Total
3
Shares
Previous Article

Church has been bringing the nativity scene to life for 22 years

Next Article

There and back again: a pilgrim’s tale

Related Posts
observerxtra.com uses cookies to personalize content and ads, to provide social media features and to analyze our traffic. See Cookie Policy.
Total
3
Share