Cooking Classics: Crème Brûlée

Cooking Classics: Clarified Butter By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand Editorial Director Digital Culinary Photo Journalist Cooking & Baking Tutorials Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day EntertainingCooking Classics

The Technique

Crème Brûlée

Crème brûlée is a luxurious dessert consisting of a baked custard that is prepared with heavy cream. It is chilled then sprinkled with sugar & a torch is used to melt & brown it creating a beautiful layer of golden sweetness. Once served, a spoon may be used to crack the surface to reveal both texture & temperature variance– crisp, smooth notes coupled with warm & cool flavor that’s simple yet grand. Vanilla Bean-Orange Crème Brûlée features a tasting serving that’s perfect to offer guests when entertaining is in order. Learn how to prepare this lovely creation in your very own kitchen.

Vanilla Bean Orange Creme Brulee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickVanilla Bean-Orange Crème Brûlée 
makes 12 tasting servings

1 cup heavy cream 
1 tsp orange zest 
1 tsp vanilla bean paste 
2 egg yolks
1/4 cup sugar
Granulated sugar

Preheat the oven to 325 degrees. Heat the cream in a 1-quart saucepan until bubbles form around the sides & over the surface, about 4 minutes. Remove from the heat. Stir in the orange zest & the vanilla bean paste. Let stand 10 minutes. Meanwhile, fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup. Whisk together the yolks in a medium bowl. Slowly pour the hot cream mixture into the eggs while whisking the egg mixture constantly. Pour it through a fine wire mesh strainer into a measuring cup with a sharp spout. Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven. Bake 28 to 32 minutes or until set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Sprinkle a bit of granulated sugar over the surface of each dish. Use a kitchen torch to melt the sugar until browned. Serve with demitasse spoons.

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How To Make Vanilla Bean-Orange Crème Brûlée 

Crème brûlée is a custard based dessert that is baked in a water bath which ensures the proper texture. Since small dishes are used to prepare this version, a standard muffin tin offers stability over the water & makes transferring to & from the oven easier. A torch may be found from fine cook stores to finish the desserts, however most restaurants use one designed for welding that consist of a nozzle & propane tank found from home improvement stores.

Vanilla Bean Orange Creme Brulee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Vanilla Bean Orange Creme Brulee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 1

Preheat the oven to 325 degrees. Heat the cream in a 1-quart saucepan until bubbles form around the sides & over the surface, about 4 minutes. Remove from the heat. Stir in the orange zest & the vanilla bean paste. Let stand 10 minutes. Meanwhile, fill the cups of a standard muffin tin halfway up the sides with hot water. Nestle 12 {1-oz} shallow dishes in each cup. 

Vanilla Bean Orange Creme Brulee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 2

Whisk together the yolks in a medium bowl. Slowly pour the hot cream mixture into the eggs while whisking the egg mixture constantly. Pour it through a fine wire mesh strainer into a measuring cup with a sharp spout. Portion the mixture between the shallow dishes. Carefully transfer the muffin tin to a half sheet pan & place it into the oven. 

Vanilla Bean Orange Creme Brulee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Modern Southern Socials Party Menus Southern Entertaining Southern Hostess RebeccaGordon ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham AlabamaNo. 3

Bake 28 to 32 minutes or until set in the centers. Remove from the oven. Let stand 30 minutes. Transfer the dishes to a pan. Chill 8 hours or up to 2 days. Sprinkle a bit of granulated sugar over the surface of each dish. Use a kitchen torch to melt the sugar until browned. Serve with demitasse spoons.

The Tune
“Isn’t This A Lovely Day” Billie Holliday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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