I love Creme Brulee. Who doesn’t? Here is a recipe from the already-known book: “Good Housekeeping Cookery Book” , 1985. I remember the first time I made this, several years ago. The compliments given made my heart happy and encouraged me to continue cooking so here I am today, sharing my little experience for good food and fine recipes.
Today my recipe is for a special occasion, it is for a birthday dear and special to me, so this is for you, my love. ❤
- 600 ml (20 fl oz) double cream
- 1 vanilla pod
- 4 egg yolks
- 100 g (4 oz) caster sugar
- Pour the cream into the top of a double saucepan or into a mixing bowl placed over a pan of simmering water. Add the vanilla pod and warm gently until almost boiling, the remove from the heat. Remove the vanilla pod.
- Beat together the egg yolks and 50 g (2 oz) of the caster sugar until light in colour. Gradually pour on the cream, stirring until evenly mixed.
- Stand 6 individual ramekin in dishes in a roasting tin, then pour in enough hot water to come halfway up the sides of the dishes. Pour the custard mixture slowly into the ramekins, dividing it equally between them.
- Bake in the oven at 150°C, 300°F, mark 2 for about 1 hour until set. Do not allow the skin to colour. Remove from the tin and leave to cool, then refrigerate overnight.
- Sprinkle the remaining sugar evenly over the top of each Creme Brulee and put under a preheated hot grill for 2-3 minutes until the sugar turns to a caramel. Leave to cool, then chill before serving. This is delicious served with a selection of fruit, such as freshly sliced strawberries and peaches and stoned cherries.
Happy birthday, my heart!
Posted in Desserts, F word, Vegetarian
Tagged Creme Brulee, creme brulee recipe, double cream, French cuisine, french dessert, french recipe, Good Housekeeping Cookery Book, my flower, vanilla pod
Are you a chocolate addicted? Then you will love this. Petit pot au chocolat. I remember that this recipe was among the few that I had tried at home, in Romania. I had found it in “The Sunday Times” at the end of my staying in London and I had decided to make it at home. It was worth waiting that long. And last Wednesday I thought of making it again. For Thursday. Why? Because Thursday was my birthday. Wow, I made a rhyme!
When I think of birthdays, I always think of doing something special, as long as is not that traditional. Don’t get me wrong, I am quite old-fashion in some ways but not in other ways. So, these delicious pots seem just perfect to indulge on somebody’s birthdays. You have a perfect smooth chocolate cream and you will ask for more until you die. Of pleasure, of course. I am sorry to ruin your daydreaming but let’s get to work.
Petit Pot au Chocolat
- 350 ml double cream
- 1 vanilla pod, split lengthways or 2 tbsp of vanilla sugar
- 250 g plain chocolate, broken into pieces (remember, remember: at leat 70 % cocoa)
- 150 ml milk (full fat please, please, if you make it for your birthday, spoil yourself)
- 4 small egg yolks
- 2 heaped tbsp icing sugar (or simply sugar, if you don’t have icing sugar)
- This is my favourite part. 😉
- Preheat the oven to 140 °C, 275 °F, Gas Mark 1.
- In a saucepan, warm the cream with a vanilla pod, whisk to disperse the vanilla seeds, the cover and leave to infuse for 30 minutes. With vanilla sugar just make sure it melts in the cream and leave to cool.
- In another pan, melt the chocolate in the milk. (I know you will taste a bit. )
- In a bowl, beat together the egg yolks and sugar, add the chocolate milk and vanilla cream, then blend thoroughly. (I bet that you will taste again, and I win. What I win? I won’t wash the dishes.) Pass through a fine sieve and pour into a little pots or ramekins. (I adore ramekins, there are never enough for me, that is why I have decided to buy some more the moment I am in London.)
- Bake in a bain-marie in the oven for 45 minutes to 1 hour, or until slightly puffed-up and spongy. Don’t worry about the crust forming top. It may look as it is overcooked but it is not. Plus, this crust when cold, covers an intense chocolate cream. Cool in the fridge for at least 6 hours before serving.
PS: Some pictures with my “birthday cake”.
Blow the candles! 😉
Posted in Chocolate addictive, Desserts, F word, Vegetarian
Tagged bain-marie, chocolate, chocolate dessert, double cream, egg yolk, french dessert, french recipe, icing sugar, milk, petit pot au chocolat, petit pot au chocolat recipe, plain chocolate, ramekins, The Sunday Times, vanilla pod, vanilla sugar
In the Orthodox countries like mine, we celebrate Saints Constantin and his mother Elena on the 21st of May, so the persons named like that are phoned/or told “Happy name’s day!”. As I am Elena, I was told “Happy name’s day!” a lot yesterday, in fact, most of the day I spent it in the phone answering and talking. It is a traditional custom to do that, or to visit friends or relatives to wish them the same. I had visitors, of course, a couple of friends and I had a nice day. A big surprise expected me when all my colleagues from a previous job wished me in chorus on the phone “Happy name’s day!”. I could hear them crying. That was so nice of them and totally unexpected.
Because of this beautiful name I thought of a recipe that it bears it and I came with a very special one that I made in London for the first time, years ago. I made it at home again, just once, for another special occasion and my mom had the chance to eat something fine, elegant, exquisite and delicious. And not just her.
I have found the recipe in “Good Housekeeping – All Colour Party Cookbook”, 1992 at the “Stunning Desserts” chapter. Stunning it is. But at home I was not entirely satisfied with what I had so I searched on the Internet and found another recipe and now I am presenting a mix from both. In my humble opinion this is one of the best recipe I have eaten and the feeling can’t be described. When I talk about food, about the recipe I have tried I feel them again, with all that it comes along. A good food gives you something special, a happiness and a smile on your face. If I may say so, it is as satisfying as making love.
Poires Belle Helene
- 4 cooking pears (preferably Conference)
- 50 g (2 oz) sugar
- 900 ml (1 1/2 pints) water
- lemon rind and lemon juice from a whole lemon
- 150 g dark chocolate, broken into pieces (high quality and at least 70 % cocoa)
- 3 tbsp orange-flavoured liqueur or Poire William liqueur
- 1 or 2 scoops vanilla bean ice cream per person (optional)
- a few almond cookies (thin and crisp, no matter what shape you choose, or more authentic “tuiles aux amandes”)
- 200 ml double cream
- vanilla sugar
- Put the sugar, water, lemon rind and lemon juice in a deep pot and heat gently, without stirring, until the sugar has dissolved.
- Peel the pears quickly (to prevent discoloration), leaving the stalks on. Cut out the cores from the bottom and level them so that the pears will stand upright.
- Submerge the pears if possible in the pot and simmer with the lid on for 20 minutes on medium heat or until tender. Drain the pear, cover and keep the juice. Let them both cool down.
- Make the chocolate sauce. Bring the pear juice to a boil in a small pot and allow it to evaporate until half of the volume is left. Discard the lemon rind from the syrup. Place the small pot in a bigger one, half full of water (“Bain Marie”) and place over medium heat without allowing the water to boil. Cut the chocolate into small pieces and melt it in the warm pear syrup, stirring until smooth and shiny. Add Poire William or orange-flavoured liqueur for a special twist. And yes, you can dip a finger to taste. ONCE. 😉
- In another bowl, whip double cream with vanilla sugar to make crème Chantilly.
- To assemble, place one pear in each dish, upright. Add 1 or 2 scoops of vanilla ice cream. Pour the chocolate sauce on the pear and ice cream. Add crème Chantilly. Stick 1 or 2 almonds thins in the ice cream.
- Serve immediately. I know you can’t wait to taste. But wait: there is somebody missing. Yes, your loved ones.
Posted in Desserts, English, F word, Vegetarian
Tagged almond thins, Conference pears, cream Chantilly, dark chocolate, Dessert, dessert recipe, double cream, French cuisine, french dessert, french recipe, Good Housekeeping - All Colour Party Cookbook, lemn rind, lemon juice, orange-flavoured liqueur, pear recipe, pears, Poire William liqueur, poires Belle Helene, poires belles helene recipe, tuiles aux amandes, vanilla ice cream