Wall street barons are to blame for my culinary mishap this week. Apparently, if you are an amateur, you need a blowtorch. I chose not to make a frivolous purchase (blowtorch used for one recipe every 3-5 years) in light of the fact that I expect to see a breadline out my office window any day now.
I made my crème meltée on Saturday afternoon and let it chill in the fridge until Sunday evening. (Yes, I served it at night…in the fall…no natural light for pictures…no, I apparently won’t learn my lesson, thank you very much). I followed Dorie’s instructions and filled my tray with ice cubes. I stood guard over the oven as if my own baby were about to be birthed in there. I don’t know exactly what the issue was but it took longer than I expected for the sugar to start to carmelize. I worried that the ramekins were too far from the broiler, but I can’t see them on the top shelf and constant viewing was required after all.
The sugar did carmelize a little but the top of the brulee was meltee (make sure you are pronouncing with the proper accent – second syllable). I even tried to go fancy and make a pumpkin brulee. I added the usual pumpkin pie spices to the milk/cream and a quarter cup pumpkin after I whisked the eggs and sugar (I would add more if I made it again). Patty, the mother, loved it melty layer and all. I thought it was OK. I guess the texture is more important to me. Will pronounced it ick and “not like pudding at all” and Colin ran away from his serving. The spouse is avoiding sugar so none for him. I am not sure dessert should ever be sugar free but it really doesn’t make sense in this case.
I ran with the fall theme and made chocolate ginger cookies as accompaniment. I love fall. I will post later about my obsession with Halloween, fall and all other holiday mania but this is long enough already. On the cookies, Colin – “this tastes bad.” Will – didn’t like them; did like them; thinks they’re ok. They were good to go with something like this but I wouldn’t crave them.
Thanks to Mari of Mevrouw Cupcake for taking me out of my comfort zone. The recipe is on her blog. Check out the non melted brulees here. Next week: Caramel peanut topped brownies. BROWNIES. CARAMEL. What could go wrong….