Cooking with Kids: Creme Brûlée
Here's another recipe that we think will be fun for the kids! This recipe is 'multi-purpose' because it will teach them how to make a custard and temper eggs, which then can be flavored and turned into ice cream, creme brûlée, creme anglaise, and pot de creme.
You probably have all of these ingredients in your refrigerator already, and it will provide some incentive for the kids to eat a good dinner and earn a special dessert. Have fun guys!
If you have any questions email us at firstname.lastname@example.org, and we'll respond asap!
Creme Brulee a l'Orange
Begin preparing the custards a day ahead so that they can chill overnight.
Servings: Serves 6.
6 large egg yolks
1/2 cup plus 6 teaspoons sugar
1 1/3 cups whipping cream
2/3 cup whole milk
2 1/2 teaspoons grated orange peel
1 1/2 tablespoons Grand Marnier or other orange liqueur
Preheat oven to 325°F. Lightly butter six 3/4-cup soufflé dishes or custard cups. Beat egg yolks and 1/2 cup sugar in medium bowl to blend. Bring cream, milk and orange peel to simmer in medium saucepan over medium-high heat. Gradually whisk hot cream mixture into yolk mixture. Stir in Grand Marnier.
Divide custard among prepared dishes. Set dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake custards until just set in center, about 40 minutes. Remove from water. Cool, then cover and refrigerate overnight.
Preheat broiler. Arrange soufflé dishes on baking sheet. Sprinkle 1 teaspoon sugar over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely to avoid burning, about 2 minutes. Refrigerate 1 hour. (Can be made 6 hours ahead. Keep refrigerated.)