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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, February 15, 2011

Creme Brulee is one of my most favorite things in the world! I love anything with a cream base to it and really...you almost can't get any more creamy than Creme Brulee. It's decadent. It's sinful. It's delicious. And worst of all...it's easy to prepare. That has to be the one thing I dislike most about it. It's just so stinkin' easy to make. Whenever IT Guy and I get dressed up for a nice dinner...and by that I mean something other Jack In The Box....I always scan the menu to see if Creme Brulee is on the menu. And if it is...I plan my meal accordingly to leave room to order this creamy yumminess. This recipe is the best I've ever had....and I don't make it often....but I do make it when I feel the need the dive into something delicious.

Crème Brulee



6 egg yolks
3 cups heavy cream
1 teaspoon vanilla extract
½ cup sugar

Preheat oven to 325 degrees.

Place 8 crème brulee dishes in a large baking pan. Set aside.

Combine all ingredients in a blender and blend well for a few seconds. Pour into 8 crème brulee dishes that are inside the baking pan. Pour hot water in the baking pan until the water reaches half-way up the sides of the brulee dishes. Bake for 40 minutes. Carefully move to a wire rack and let cool. Cover individual dishes and place in the fridge. Chill for 2 – 3 hours or overnight.

To serve:

Set oven to broil.

Sprinkle each crème brulee with ¼ teaspoon of sugar. Place dishes on cookie sheet and broil for a minute or so until sugar has browned. Remove from oven and serve.



Just simple stuff....
 

Place 8 creme brulee dishes in a large pan. 
Or 7 if you're like me and can't locate the 8th dish. 
I just filled them a little more full.
 

I like to mix the eggs and cream in my 
blender to ensure all the egg is mixed well. 
 

Pour the mixture into your 8
 (or 7) dishes. Add the water to the
 baking pan and cook.
 

After cooking, remove to a cooling rack.
 

I used my long tongs with rubber bands 
around the tip to make sure I could get a
 good grip and not spill the goodness.
 

All cooled and ready to be sugared 
and placed under the broiler. Unless you 
have a handy dandy kitchen torch...which I do not have.
 

Look at it! Makes you want to sit in it, huh?