The Friday Friends: Friday Friend Recipe #59 -- Creme` Brulee

Monday, July 13, 2015

Friday Friend Recipe #59 -- Creme` Brulee

Friday Friend Recipe #59: Creme` Brulee

Making my way thru my Friday Friend Cookbook, one recipe at a time.

What is the Friday Friend cookbook: I have about 50 of my closest friends and family on an e-mail forum which I called the Friday Friends (from all over the county). At first, most of them didn't know each other, (they knew me) but over the past 15 years, we've answered and shared silly--and serious---questions, exchanged Secret Santa Christmas gifts, had a dieting contest in which we paid a $1 a week and that money went to a scholarship fund for a Friday Friends son's memorial scholarship, and we went on a great vacation for my 52 birthday.

AND, we contributed recipes for a cookbook.

I was looking at the cookbook the other night and I said, "I should make every recipe in here for my blog."
The Handyman--who knows me better than I know myself (this happened to be a question on the Friday Friend forum once---does your spouse/partner know you better than you know yourself?)--said, "you'll never, EVER do that."

WELL---maybe I'll show him! Maybe I will.

Which brings me to this... recipe #59

Meghan's

Creme Brulee`

If someone were to ask me what my favorite dessert ever is---I would have to go with creme` brulee.

I love the crunchy sugar crust on top and the creamy cool vanilla-y custard underneath.

Mmmmmm!

One of my favorite Sisters-in-law makes this creamy dessert.

It's so good.

Sooooooo good.

Basin Creme` Brulee

I figure 'basin' is a typo and it should be BASIC, but who am I to argue with the editor/typer Barbara Brown?

Meghan Stone

Livermore, CA

4 egg yolks

2 cups heavy cream

3/8 cup of sugar + 4 T

2 tsp of vanilla

Preheat oven to 300F. Heat cream in pan on low. Add vanilla. Bring to slight simmer, remove from heat.

In bowl, whisk egg yolks with sugar till light yellow.

SLOWLY add cream to egg mixture, a small amount at a time and whisk constantly. Then pour mixture thru mesh sieve, slowly into another bowl.

Divide mixture into 4 or 5 4oz ramekins.

Place on baking sheet on top oven rack.

Add boiling water onto sheet, about halfway up sides of ramekins.

Bake at 300F for 35-40 minutes.

Remove from oven when edges begin to brown.

Cool slightly.

Put in fridge for at LEAST 2 hours.

To serve, sprinkle with 1 T sugar and 'torch'.

If you remember correctly--- and I'm sure you do because you have memorized everything I've ever written about. I mean--I'm that GOOD and that interesting--and it's not like you are reading/following any other blogs, right, and....

Where was I?

Oh yeah... My sister-in-law, Meghan, has her own small catering company, called Makeefe's.

While I like to cook and just talk about it a lot, she likes to cook (and is much better at it than me) and has done something about it.

Welcome to MaKeefe's! Our concept is to provide families with delicious, homemade meals delivered to your doorstep. With sports, school projects and other activities, a lot of families find themselves grabbing food on the run. It is our goal to provide with you with healthier choices, while still paying about what you would for takeout. Most dishes can be reheated within 30 minutes, some even faster on your stove top.

I I iThThat is her concept above! I wish I lived close by--- I would never have to cook on a Tuesday again!!

Her menu for tomorrow is:

TUESDAY JULY 14th

Chinese Chicken Salad - 34.
Shredded chicken in a spicy peanut sauce, on a bed of romaine & napa cabbage with cilantro - topped with crunchy cashews, julienned carrots and red pepper, scallions and wasabi dusted won ton crisps.

Mexican Braised Beef Tacos - 38.
Tender cubes of beef are oven braised in savory Mexican spices, with tortillas, avocado and pico de gallo aside. Saffron rice accompanies.

I'm not sure which sound better!?

What would you have?