|
| Creme
Brulee |
recipe |
 |
 |
|
A
snapshot of the Hub-UK
menu in December 2000
|
Hub-UK
first came into existence back in May 2000. Seems a long
time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
This
recipe for Creme Brulee was contributed by Shirley Cline.
Shirley
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
Although
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Ingredients
1
3/4 cups heavy cream
1 3/4 cups milk
1/2 vanilla bean (split)
7 egg yolks
2 whole eggs
1/2 cup sugar
Brown sugar
Method
- Combine
heavy cream, milk and vanilla bean. Heat to boil.
- Remove
from heat and steep for 10 minutes with vanilla bean.
Scrape bean seeds into the milk mixture.
- With
an electric mixer, combine eggs and sugar. Add the
milk mixture in a steady stream. Strain mixture through
a fine strainer. Skim foam.
- Divide
into 8 small ramekins (about 5 ozs each) set in baking
dish and pour enough hot water around ramekins to
come 1/2 way up the sides. Place in a 325°F oven
for approximately 25 - 30 minutes, until just set
(trembles slightly).
- Cover
top with brown sugar. Caramelise under broiler / grill.
Serves
8
Shirley
Cline
Email
Hub-UK : info@hub-uk.com
|
