Hi. I said I would post every day in February and I made it 22 days. Not bad. What I realized is that I don't have time every day. Good lesson. I also learned that while I cook food and think about food and eat food every day, I don't always have that much to say about it or pictures to show. Ot time and energy to tell you about it. So, good. From now on I'll post more than I did in January and not as much as I tried to in February. Seems like a good plan.
Now. More food talk.
I made creme bruleé. I used Mark Bittman's recipe. It was awesome. There's a twist at the end... follow me through the process.
Creamy eggs:
Custard:
Going in:
Coming out:
Bruleé!
I had twice as much custard as I had room in my ramekins. So I froze the rest in my ice cream machine. I have found my new base for ice cream. This was incredible.
Even more so drizzled with olive oil and sprinkled with kosher salt. Trust me. It's amazing.
I might even dare to say more amazing than this. But not by much.
If I wasn't sitting in a cubicle all day (practically) every day I seriously doubt I'd have time to post every day either. Yay mind numbing, white collar drudgery!
ReplyDeleteWow, that's a rich ice cream - not sure about that olive oil thing, but it did remind me that balsamic vinegar can sometimes be used as a dessert topping - did you torch your sugar or put it under the broiler?
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