so we made a trio..
my go to superduper easy lemon tartlets ..lemon curd.freshly whipped whipping cream. lemon zest.fresh sprig o'mint.berries.turbinado sugar.ready to party piecrust..
{yeah. i know.i know.when your makin 3 things..your ALLOWED to cheat.}
make the little tartlet shells in the morning..so if you have an emergency and half turn out..you have time to make some more....
baked these in my mini-cheesecake pan from WS..remove ASAP from the pan when they come outta the oven..careful..PIPING hOt.
mini flourless tortes..make sure you've got goo0OOood chocolate..
your guests will see right through your lame-o Hershey's box. so don't even dare.
PRETTY darn good Crème Brûlée
my go to superduper easy lemon tartlets ..lemon curd.freshly whipped whipping cream. lemon zest.fresh sprig o'mint.berries.turbinado sugar.ready to party piecrust..
{yeah. i know.i know.when your makin 3 things..your ALLOWED to cheat.}
make the little tartlet shells in the morning..so if you have an emergency and half turn out..you have time to make some more....
baked these in my mini-cheesecake pan from WS..remove ASAP from the pan when they come outta the oven..careful..PIPING hOt.
mini flourless tortes..make sure you've got goo0OOood chocolate..
your guests will see right through your lame-o Hershey's box. so don't even dare.
PRETTY darn good Crème Brûlée
Crème Brûlée
1 vanilla bean
2+1/2 C. heavy cream
8 egg yolks
1/4 C. superfine sugar
..more fine sugar for on top..
**secret little addition..i like to spike it with a little hazelnut syrup..like a tablespoon or more..(add this when it is steeping..)
position rack in the center of the oven PREHEAT 300. in a saucepan start boiling your water+line a shallow baking pan with a small kitchen towel..
Using a paring knife, split the vanilla bean lengthwise down the middle and scrape the seeds into a saucepan. Add the CREAM, stir to mix and set the pan over medium-low heat. Warm the cream until BUBBLES form around the edges of the pan and steam begins to rise from the surface. Remove from the heat and set aside to steep, about 15 minutes.
In a large bowl, whisk together the EGG YOLKS, SALT and the 1/4 cup SUGAR until smooth and blended. Gradually add the cream to the egg mixture, whisking until blended about 5 min. Pour the custard through a fine-mesh sieve set over a bowl. Divide the custard among 12 MINI or 6ISH normal sized ramekins..and place in the prepared baking pan. Add BOILING WATER to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custard is just set around the edges, BUT STILL A LITTLE JIGGLY IN THE CENTER...20ish for the mini..35ish for the normal.{every stinkin oven is different..so you have to check on it like a sleepin baby.}
Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 DAYS!!see why i make it all the time?? leftovers are so wonderful..cause if you have friends stop by you can be like..”oh could i whip up some Crème Brûlée for ya..?”..instant friendship.
Just before serving, sprinkle 1 Tbs. of the sugar evenly over each custard. Using a kitchen torch, melt the sugar in circular motions..place back in fridge to help reset..ready when you are..serve with berries and chocolate dipped mint.
