Last night I returned to ARTichokes to attend a painting class...I don't ever want to stop learning. I was most anxious to participate in this class for 3 reasons....#1.I love ARTichokes. #2. The class was being taught by Samantha Buller. and #3. It was a class on how to paint a cow!
I realized the photo we would be painting from was one she had referred to while painting her cows. Now trust me, my cow looks nothing like Samantha's cow, but I think it is a fairly good painting. The class was 2 1/2 hours long and we worked every minute of it.
The Holstein was developed and bred as a dairy cow. So, now that I have named "her" Gertrude, I'm not so sure "she" is a "she"! Wouldn't she have an udder? I am so lacking in knowledge of farm animals! Anyway, Gertrude "it" is.
I've always loved milk and so many of the things made with milk and cream. Cheese! ! Oh, I am an expert on Crème brûlée! I bet I have had more Crème brûlée at more restaurants than most people.
My favorite recipe is from Ina Garten, one of the purest chefs I know. I hope you try it.
Ina's Crème brûlée
1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)
Preheat the oven to 300 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.
* Propane Gas Torch Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.