Creme Brulee & Flan

Right after our #3 was born Jocelyn called me and said she wanted to make our family a dessert and I could choice from either creme brulee or flan. I love flan and have made it a few times and I have had creme brulee from restaurants but never homemade. So I opted for the creme brulee. Oh man! It was soooo good! I could eat it everyday! So yummy! So creamy so good! Such a fancy treat that Jocelyn claims is not that hard to make. I'm going to be making it as soon and I can! She wanted me to let you know that you can have them caramelized in a couple of ways. The recipe says to use a blowtorch but that's not in every kitchen, huh? You can do it under a broiler but you must watch it the whole time!! And you can also melt sugar like in the flan and pour in on top and let it harden.

Anyway, you should all totally make this! It's totally good!

Crème Brulee

(Ina Garten: Food Network)

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) I just used 1 tsp of orange extract. Either one is optional.

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 torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used 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

Portuguese Flan

M.S. Milliken & S. Feniger: Found on Food Network

Caramel:

1 1/2 cups sugar
1/2 cup water
Custard

8 large eggs
4 large egg yolks
1 cup plus 2 tablespoons sugar
2 teaspoons vanilla
1 quart half and half
2 teaspoons port
Violets, nasturtiums, or other edible flowers, for garnish

Preheat the oven to 325 degrees. To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan (use a wet pastry brush). Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes. Pour the caramel into a 9 inch round cake pan and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. Set aside.

In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and 2 cups of the half and half, without whisking in any air. Bring the remaining half and half and the port to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated. Pour through a strainer into the prepared cake pan. Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the cake pan. Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.

To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run

(You probably know this: When I made the caramel I did not wash down sides of the pan, and despite what the recipe says DON”T stir or swirl the mixture in the pan or it will start to crystallize. Just let the sugar/water cook down to the color you like it. If it does start to crystallize, simply add more water and let it cook down again. (It’s crystallizing if it starts to look foamy on top. You’ll see “floaties” forming on the top of the mixture.