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Announcement: May 10, 2021: Crème Brûlée
May 11th, 2021 by Max Koster

Welcome to kidscookdinner.com, a site my sister Alex and I (Max),  started in 2015 to talk about healthy food, kids’ cooking, and how to help hungry people. To learn more about why we started the site and what hunger-relief charities we support, please scroll down a bit to the “About Kids Cook Dinner…Chopped Junior” page and consider donating to a hunger-relief charity.  We recommend Feeding America, Action Against Hunger, or if you’re local in NYC, City Harvest.  (Click the name of the charity to donate.) COVID has made hunger even worse both in the United States and worldwide,  so please if you are able to, think about donating to support hungry families.

Although I have been focusing on cooking meals that don’t require many ingredients (since I am heading to college soon), today I really craved Crème Brûlée.  I also wanted to use the butane torch that has been sitting in our cupboard since the last time Alex and I made this dessert. (That was five years ago, for Valentine’s Day, 2016.  I can’t believe my mom let a 10-year-old and a 12-year-old use a butane torch!) Anyway, this recipe is courtesy of Mark Bittman and The New York Times and is simple and delicious.  If you don’t have the butane torch, you can use the oven broiler, but the torch is more fun.

Here are the ingredients you need:

  • 2 Cups Heavy Cream
  • 5 Egg Yolks
  • 1/2 Cup Sugar (plus more for caramelization
  • 1/8 Teaspoon salt
  • 1 Teaspoon Vanilla

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You will also need some enamel ramekins.  The recipe calls for four 6-ounce ramekins, but I used six 4-ounce ramekins since that’s what we had.

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The first step is to preheat the oven to 325 degrees, heat water in a teapot, and find a shallow rectangular pan to eventually place the ramekins in.

Then heat the cream and salt on low just until hot.

cream

Meanwhile, separate the 5 egg yolks and beat them with the 1/2 cup sugar until light.

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Stir one cup of the hot cream into the sugar-egg mix, beat, and then pour the sugar egg mix in the remaining cream and beat.

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Carefully pour the combined mix in the ramekins and place in the rectangular pan.

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Move the pan as close to the oven (to minimize how far you have to carry it).  Add the boiling water to the pan with the ramekins, about halfway up the sides of the dishes.

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Bake for 30-40 minutes till centers barely set.  Remove the ramekins from the baking pan and let cool for several hours.  You could also prepare this a day ahead and keep well covered in the fridge.

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When ready to serve, sprinkle each custard with a teaspoon of sugar in a thin layer.  Carefully read the instructions of your butane torch if you are using one!  (If you don’t have a torch, broil in the oven for 3-5 minutes but keep a close watch on them.)

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Then fire away! (This was the best part of the recipe)

Our torch was really powerful.  I realized I needed to move it around a bit more: otherwise, some areas would get a little too brown.

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Decorate with fresh berries if you have them (they can also hide brown spots).

CremeBrulee

 

Dinner No. 43: Sunday, February 14, 2016 — Valentine’s Day!
Feb 16th, 2016 by Katekoster

Happy Valentine’s Day! Love was in the air, and so was the scent of brisket. For this dinner we made braised brisket with egg noodles, roasted brussel sprouts and the last of our peas from our garden (frozen). For dessert, we made Creme Brulee. The brisket is surprisingly simple for such a tasty meal, while the Creme Brulee was fun (we used the blow-torch mom gave us for Valentine’s Day!).

The complete dinner:

The full dinner!

The full dinner!

The braised brisket ingredients:

Ingredients for the brisket.

Ingredients for the brisket.

  • 1 large yellow onion, thinly sliced
  • 2 garlic cloves, smashed and peeled
  • 1 first cut of beef brisket (4 pounds), trimmed of excess fat
  • Coarse salt and ground pepper
  • 2 cups low-sodium chicken broth

In a 5- to 6-quart slow cooker, combine the sliced onion and garlic.

Cutting the onions.

Cutting the onions.

Then season the brisket with salt and pepper and place, fat side up, in slow cooker and add the chicken broth.

Seasoning the brisket.

Seasoning the brisket.

Adding chicken broth.

Adding chicken broth.

Cover and cook on high until brisket is fork-tender, about 6 hours. Afterwards, remove the brisket and thinly slice against the grain.

Brussel Sprouts: We couldn’t find any fresh brussel sprouts upstate so we decided to experiment with frozen ones (because they are Mom’s favorite vegetable–she’s crazy).  We thawed them and then we tossed them with sliced red onions and olive oil (with salt & pepper). Then we roasted them in the oven.  The were amazingly delicious.

Stirring red onions and brussel sprouts together

Stirring red onions and brussel sprouts together

Ready to roast!

Ready to roast!

What we got for Valentine’s Day: blow torch, butane, and ramekins…

Ramekins+Blowtorch=FUN

Ramekins+Blowtorch=FUN

The ingredients for the Creme Brulee.

  • 6 egg yolks
  • 2 cups whipping cream
  • 1/3 cup granulated sugar
    • 1 teaspoon vanilla
      Boiling water
    • 8 teaspoons granulated sugar

    First, heat the oven to 350 degrees Fahrenheit.. In 13×9-inch pan, place 4 (6-oz) ceramic ramekins.* In small bowl, slightly beat egg yolks with wire whisk.

    Separating yolk from white.

    Separating yolk from white.

    In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed.Then, add egg yolks and beat.Pour cream mixture evenly into ramekins.

    Adding the mixture to the ramekins.

    Adding the mixture to the ramekins.

    Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).

    Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 2 hours.
    Uncover the ramekins; gently blot any liquid from tops of custards with paper towel. Then, Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding the miniature blow torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown.

     

    Blowtorch.

    Blowtorch.

    The whole dessert!!

    Crème Brûlée

    Crème Brûlée

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