Monday, June 14, 2010
The night was short.
Our heads had barely begun to fill with dreams when Four Am called for us to wake. The lights stung our eyes as we walked like medicated patients to the lounge room; our heads now filling with dreams of green and gold. It's World Cup time baby.
Our original plans had consisted of sitting in an English-style pub surrounded by exuberant fans and hearty meals. Unfortunately an SMS from a friend at 2am laid those plans to waste as our destination was already at full capacity. Luckily for us we had placed a standing reservation for two on our couch as a backup.
Sadly we trundled back to bed feeling a little defeated, Australia's world cup campaign is not off to a great start, but there is still hope...
Feeling a little worse for wear once I re-awoke at noon, I felt I truly needed to eat my favourite dessert; the heavenly creme brulee. There really are no words to encapsulate the simple joy of cracking through that golden shell into the creamy custard below; every mouthful really is a spoonful of happiness.
prep time: 10mins.
cooking time: 30mins in the oven plus at least 6 hours of cooling time, overnight is even better.
total: 40mins plus cooling time.
taste: 4/5. The texture is divine.
The texture for me was spot on; it was cool, and impossibly smooth with a wonderful subtle vanilla sweetness.
The top cracked like a flash of lightening - loud and crisp It crunched delightfully into the luscious custard below like shards of rock into earth.. I used caster sugar for the top as I find it melts and hardens faster and therefore reduces the chance of burning.
The only element I didn't like was the orange. For me the bitterness allayed the sweetness so much that it felt like more of a palate cleanser than a sweet dessert. The orange was a little too robust for my dainty brulee.
would I make it again: Yes - with only the fragrance of a plump vanilla bean next time.
recipe: Orange creme brulee