Monday, April 13, 2009
Happy Easter!
Saturday we had a baby shower for Justine! She got so many cute clothes! We played some games, opened presents, ate food and watched Baby Mama. Then on Sunday we took the chickens and turtles outside for some cute Easter pictures. I hope everyone had a fantastic Easter weekend!
Tuesday, April 7, 2009
Justine's Belly
Justine is having a baby boy the end of May! We are all so excited for baby Jaxton/Palmer/Zion/Brody she doesn't really have a name yet. I had to post her baby bump pictures because she is just so cute! I also took some lake pictures. We took a bike ride to the lake on Sunday and all the ice is completely melted. Summer is coming!
Saturday, April 4, 2009
Crème Brûlée
This is one of Will's favorite desserts. I tried to make it a month or so ago and failed miserably. I thought that I had enough whipping cream to make the full recipe. When I found out I didn't, I had already separated the eggs and I didn't want to waste them. So I thought that a cup of cream might just be enough. Well it wasn't. The creme brulee came out looking like a bowl of egg yolks. And since I didn't just throw half of the egg yolks away and cut the recipe in half, we had 8 bowls of egg yolks. Will ate all but 3 of them. It makes me gag to think about it.
Well I tried again and this time cut the recipe in half. I have decided to document my success.
2 cups heavy whipping cream
1/2 teaspoon Vanilla
8 large egg yolks
1/2 cup of sugar
Separate yolks and combine in a mixing bowl with sugar. (Make sure you have enough cream before you waste your time separating the eggs.) Beat until smooth.
Heat the cream to a simmer then add to the egg mixture 1/4 cup at a time while stirring vigorously. (A kitchen add helps with this step)
Blend in vanilla.
Pour into 8 four ounce ramekins and place in a baking pan
Fill pan with boiling water to the water is 1/2 way up the ramekins
Bake at 250 for 1 hour, then wrap and refrigerate for 8 hours.
Caramelize
Add a tablespoon of sugar to the middle of each ramekin.
If you have a torch, that would be the easy way to do it. I don't, so turn the oven to broil and watch those ramekins like a hawk. They will burn fast. As soon as the top starts to turn a golden brown, take them out. This takes 2-8 min.
Put back in the fridge for 45 min and enjoy.
Well I tried again and this time cut the recipe in half. I have decided to document my success.
2 cups heavy whipping cream
1/2 teaspoon Vanilla
8 large egg yolks
1/2 cup of sugar
Separate yolks and combine in a mixing bowl with sugar. (Make sure you have enough cream before you waste your time separating the eggs.) Beat until smooth.
Heat the cream to a simmer then add to the egg mixture 1/4 cup at a time while stirring vigorously. (A kitchen add helps with this step)
Blend in vanilla.
Pour into 8 four ounce ramekins and place in a baking pan
Fill pan with boiling water to the water is 1/2 way up the ramekins
Bake at 250 for 1 hour, then wrap and refrigerate for 8 hours.
Caramelize
Add a tablespoon of sugar to the middle of each ramekin.
If you have a torch, that would be the easy way to do it. I don't, so turn the oven to broil and watch those ramekins like a hawk. They will burn fast. As soon as the top starts to turn a golden brown, take them out. This takes 2-8 min.
Put back in the fridge for 45 min and enjoy.
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