Saturday, January 8, 2011
Creme Brulee' Brouhaha
Tonight for dinner I roasted a chicken on a bed of rice with herbs and corn. I also made creme brulee' - a simple but decadent dessert I have been looking forward to all week. The Joy of Cooking recipe calls for 2 cups of heavy cream (organic), and 4 eggs (from our own chickens). You heat the cream in a double boiler, add the beaten eggs, and stir over heat until it coats a spoon, then pour into ramekins and cool. I placed the 6 ramekins in a cake box, covered loosely with a lid and set out on the back step to cool (I love that winter gives us extra refrigeration).