I am an "incubus of viral plague."
How is it already September?? It's like August was firmly in my grasp, and then...poof! Oh, I guess a missed trans-Atlantic flight, domestic feline disputes, and unidentifiable illness can make time fly. If Merly were here, she'd probably react something like this:
One benefit of not being home for fall is the absence of the myriad of biddies reciting pumpkin-themed love songs.Yes, I love pumpkins. Yes, I love the turning of leaves and colder days. Oddly enough, so does 99.9% of other people on this planet; the rest aren't to be trusted. That being said, I don't need to document every pumpkin spice latte I sip or every pretty leaf I find. I reckon I won't even be able to here, which does make me a bit sad. As the last days of summer fade away, I'd like to post one of the last meals I made in the states for my best friend's (late) birthday.
These Are A Few Of Her Favorite Things
What do we have here...looks like some crab cakes and Caesar salad. It just so happens that some of her favorite things go great together for a summer meal. Every time I look up crab cake recipes, I always end up just making up my own. A new one. Every time. For this reason, it is difficult for me to provide a recipe. However, here are a few hints:
1. Never use too much filler; whether it's vegetables or starch, your aim is to have the crab's natural flavor and texture shine through.
2. Since crab is already moist, you do not want to add excessive moisture or the cakes may fall apart during the cooking process.
3. Pick quality crab for this recipe. Bigger bits of meat, especially from the claw, will make for a more visually enticing and delicious meal.
You may be thinking, "Creme Brulee is a little heavy for summer, no?" So are Uggs, but do you see me complaining...a lot? When she took me on a date earlier in the summer, we shared this dessert and I decided that my newly unearthed kitchen torched needed to be used one more time. In case you were wondering, this is like an 8 oz. vessel. Mistakes. Regrets, delicious regrets.
To make the creme portion, heat together the cream, half the sugar, and the vanilla bean seeds for 7-8 minutes, being sure not to boil the mixture. Meanwhile, in a medium sized bowl, mix the egg yolks with the remaining sugar and salt. Slowly temper the egg mixture by gently pouring the cream mixture over it, about 1/4 cup at a time, whisking all the while. Once you have done this a few times, you can add the egg-laced mixture to the pot and heat it until the mixture has thickened, 5-7 minutes. Strain the mixture into a new bowl. Cover.
Time to make a water bath. Place your ramekins into a deep baking dish and evenly fill each vessel with the cream mixture. This filled a little over 4 of my giant ramekins. Place the dish into the pre-heated oven and then ever so carefully pour previously boiled (and still hot) water into the dish, covering the ramekins about halfway. This will allow the custard to bake evenly.
You can either take the entire tray out of the oven or you can use tongs to retrieve your custards. I chose the former with no noticeable burns. After the custards have chilled out in the fridge, covered, for at least two hours, they can receive their burnt, sugar top. Sprinkle the sugar onto each ramekin and either hit em with a torch or stick them under the broiler until they begin to caramelize. I prefer the torch for two reasons: For starters, you have more visual control over the situation; many a broiler has taken my food from dark to dead in a matter of seconds. Also, the torch doesn't heat up the custard as much as the broiler does. Do note that this last step should happen right before you plan on serving.
Recipe
Creme Brulee adapted from the blog the kitchy kitchen
300 F 30-35 min
4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
8 large egg yolks
1/4 teaspoon kosher salt
12 tablespoons sugar
