Simple Life and Ree's Creme Brulee

I am learning that having a simple life can be an incredible blessing. Having time to watch your children run and play in your backyard, sharing a meal each night with your loved ones, and seeing your silly chickens chasing after a grasshopper can all seem rather mundane, may be even boring. But for me, these moments give me such happiness.

As I walked in the hen house this afternoon, I saw *gasp* eggs! Our sweet hens have begun laying eggs! And do you know what I thought of immediately? Making Creme Brulee! I know, I am always thinking about food; 'tis a serious sickness I can't seem to be cured of.

I just read a beautiful recipe post and photos by Ree, The Pioneer Woman and I had to make it, today, right now.

Oh, if you have not met Ree, please visit her beautiful website! You will fall in love with her and her life story.

This is Ruby, our hen. Actually we have nine Rubies and three black hens, all named Black Beans.


The first egg I crack open had double yolks! And see how beautifully yellow they are?


After mixing sugar and get this, 10 EGG YOLKS together (5 from my hens, five from Publix), slowly whisk heated heavy cream. Don't think about your weight when you make this, please.


Carefully place baked custard on a pan, cool, and refrigerate.


Right before serving, sprinkle 1 tablespoon of fine sugar and use kitchen torch or in broiler to brown the sugar. Since I don't own a pretty kitchen torch, my husband's industrial torch was used. It worked like a charm!


There lies the great anticipation of breaking of sugar shell and then a wonderful creaminess!


I am sorry that you did not like it, Honey. I'll do better next time......

Seriously, my husband said this was the best he has ever tasted. Even better than the one he had at a swanky restaurant in Basel, Switzerland! Thanks, Ree, for making me look good!


Ree's Creme Brulee
(Recipe from Pioneer Woman with some modification)
Serves 8

• 4 cups Heavy Cream
• 1 Tablespoon Vanilla Extract
  
• 10 whole Egg Yolks
• ¾ cups Sugar (5.25 oz)
  
• 1/2 teaspoon salt
  
• 8 Tablespoons Superfine (Baker's) Sugar

You will need eight 6 oz ramekins.

Preheat oven to 325 degrees.

Pour the cream into the saucepan. Heat cream in medium heat until steam rises, but not boiling. Add vanilla extract.

Whisk vigorously sugar and egg yolks until smooth and pale yellow.

Continue to whisk egg and sugar mixture and pour warm cream a little at a time. Put warmed cream in a measure cup for easier pour. If you put too much of warmed cream, yolks will cook too fast and curdle. Pour mixture equally into eight 6 oz ramekins.

Place ramekins on towel (so ramekins won't slide around) in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.

Bake 25 to 30 minutes in the preheated oven, until custard is just set (mixture is slightly jiggly but not too loose). If your ramekins are deep like mine, you will need to bake 5-7 minutes extra. Cool to almost room temperature. Cover and chill ramekins in refrigerator 4 to 6 hours.

Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. Serve immediately.

Note: In Basel, my husband was offered a choice of warm or chilled Creme Brulee. He chose warm and loved it better than chilled. I served these almost room temperature.