Skip to main content

Crème Brûlée #JuliaChild


Cynthia of Feeding Big invited us to post some Julia Child-inspired recipes in honor of what would have been Julia's 105th birthday. Julia Child was an American chef, cookbook author, and television personality who is lauded for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking, and her television programs, including The French Chef, which premiered in 1963.

While I do remember watching her on PBS as a child, many might have only become familiar with her while watching the 2009 movie Julie & Julia. I was tickled to see so many different Child-inspired recipes today. Happy birthday, Julia!

The French Feast

Crème Brûlée

I started with Julia's basic Crème Brûlée recipe and added some puréed roasted apple.

Ingredients
  • 1/3 C organic granulated sugar
  •  6 egg yolks
  • 2 C organic heavy whipping cream
  • 1/2 t ground ginger
  • 1/2 t ground cinnamon
  • 1/4 t freshly ground nutmeg
  • 1 T zest from 1 organic orange
  • 1 t vanilla  paste
  • 1 T olive oil
  • 1/4 C water
  • 1 t sea salt
  • 3/4 C roasted apple purée (I used 4 Granny Smith apples and had a little bit of leftover)
  • 4 to 6 ramekins or small, oven-proof mugs
  • 3 T organic granulated sugar
  • Also needed: blender or food processor, culinary torch



Procedure
Preheat oven to 325 degrees F. Slice apples in half, core and peel. Coat apples with olive oil and place them in a roasting pan. Season with salt and pour water in the pan. Roast until soft, approximately 1 hour. Remove from the oven and bring apples to room temperature. Place apples into blender or food processor and blend until puréed. Measure 3/4 of a cup for recipe. Use the rest for another dish.


Cream the egg yolks and 1/3 C sugar until pale yellow and thickened. Preheat oven to 350 degrees F.

Combine heavy whipping cream, orange zest and spices in a saucepan and heat on medium, until bubbles begin to form along the edge of the pan, just before it begins to simmer. Remove from heat and whisk in the vanilla paste and apple puree. Then whisk in the egg yolk mixture, whisking until smooth. 


Pour the mixture through a fine mesh strainer, if desired. Portion evenly into ramekins.


Bake in a 350 degree F oven until no liquid appears when you jiggle the jars, approximately 40 minutes. 


Remove from oven and allow to cool.



When you're ready to torch them, sprinkle 1 teaspoon of sugar on top of each custard. 


Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes.


My Precise Kitchen Elf is always the first to offer to help when the torch is involved!


As you can tell, we loved this dessert. Can't wait to try it again soon. Maybe with pumpkin in a month or so!

Comments

  1. It's such fun to make Creme Brûlée, isn't it? I love how you used dishes of all shapes and sizes. I've never thought to do that. I bet your guy was so excited to use the torch. My big guy always gets a kick out of that!

    ReplyDelete
  2. I can see why the dish is empty! These sound delicious. I love the addition of apples to this.

    ReplyDelete
  3. Creme Brulee is my favorite dessert, and yours looks fantastic! I love that you added the apples. Beautiful!

    ReplyDelete
  4. I am drooling over here. Love the addition of the apples. YUM

    ReplyDelete
  5. My husband had been asking for me to make creme brulee forever. I've got the torch.... what am I waiting for? the apple sounds like a delicious addition.

    ReplyDelete
  6. Amazing! That looks so perfect & delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa