A long long time ago it wad my mothers birthday (ok, technically it’s only one and a half week ago, but). So I made dinner that night. Things I know my mother likes (unfortunately my bother doesn’t). Luckily she was very happy with the dinner.
For my birthday I got an amazing cookbook by my food idol Claus Meyer – the book Almanak. It’s great. I know I’ve mentioned it before – I just don’t remember when. So I made some food using recipes from that book, and I also used it for inspiration – recipes coming up soon :)
|Dinner is served|
This recipe however isn’t from that book at all. It’s totally my own. Well almost, I got some inspiration from a lot of places, but I ended up making my own recipe.
Mo mother and I – oh, and my brother – really love creme brûlée. When I was younger we used to go on summer vacation in France a lot. This is where I first time had creme brûlée. And guess what? We’re going back this summer. I can’t wait! I’m definitely going to eat a lot of creme brûlées. Well, maybe not considering what’s usually in them.
Yep – creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don’t get it. Cause those creme brûlées I made for my mothers birthday was half milk. And you couldn’t taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture – at all.
Just as perfect as always.
In 9th grade in Denmark every child has to go to a kind of company for a week. Try working for real. You decide yourself where you want to go. So I went as a chef on a restaurant. Fortunately one of the restaurant I applied for would like to have me working with them – Le Sommelier in the center of Copenhagen. Wonderful restaurant, delicious french food and amazingly kind employees and chefs. It was the week of my life! No joke. Now I’m sure I have to work with food in some way. Have to.
I learned a lot of useful stuff. One of them was how to make sure you have sugar spread evenly out on a creme brûlée. A thing you have to know ;)
So here’s the trick:
|Add one tsp of caster sugar and tilt the ramekin from side to side.
Not too much sugar – not too little.
Enough talking – here’s the recipe: