Crème Brúlée Recipe
What you need:
Serves 6 people
2 cups heavy cream (organic and local brands are usually higher in butterfat)
1 vanila bean(if you substitute for extract- which I don’t recommend- add it after the cream has been heated)
6 egg yolks
1/2 cup granulated sugar
2 tbsp mascarpone cheese optional
1- Preheat oven at 300F.
2- In a pan add the heavy cream and vanilla bean with the seeds scraped out. Over medium heat let them come to almost a full boil, as soon as it rises to the top of the pan turn it off immediately, and put the lid in the pan. Let it steep for 10 minutes.
4- Re-heat the heavy cream and whisking constantly add it to the egg yolk mixture to temper it.
5- Pour the Crème in a shallow ramekin or any glass or ceramic container. Fill them only 1.5 inches up.
6- Place them inside a baking pan and fill the baking pan with hot water enough to cover half way up of the Crème (bain marie).
7- Bake them for approximately 45 minutes or until if feels set to your touch. If the top looks puffed up you overbaked them. Let it cool at room temperature and then you can store your Crème Brúlée for up to 2 days in your refrigerator.
8- 1 tbsp of sugar on top of each Crème Brúlée and burn the top with the torch.
Serve cold or at room temperature. The Brúlée maintains its crunchiness for 1 hour only.
In Korea, Kimbap is considered picnic and snack food that you eat with your hands. Traditional fillings include seasoned vegetables, egg, meat and/or imitation crab, but these days anything goes. From Seoul to NYC, fillings range from cheesy to spicy to fresh. Kimbap is like the Korean version of a sandwich.
Kim or gim means dried seaweed in Korean, and bap or bop means rice. Chamchi (tuna in Korean) is filled with tuna and other vegetables.
- Dried seaweed (nori)
- 2 cups cooked rice
- 2 tsp sesame oil
- 2 tsp salt
- 1 carrot, julienned
- cucumber, cut into long strips
- 2 eggs
- pickled radish, cut into strips
- imitation crab (optional)
- fishcake (optional)
ALTERNATE POPULAR FILLING SUGGESTIONS:
- smoked salmon and cream cheese
- kimchi and cheese
- mayo, and veggies
- ham and cheese
- tuna salad with romaine lettuce and cheese
- When rice is almost cooled, mix with sesame and salt.
- Stir fry/boil carrots briefly with a dash of salt.
- Stir fry cucumber with a dash of salt.
- Whisk eggs until evenly yellow and fry into flat omelet.
- Cut cooked egg into long strips.
- Cook meats.
- Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
- Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess).
- Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
- Lay the other fillings down on top.
- Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
- As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
- Spread a tiny dab of water along the top seam to hold the roll together.
- Set aside and continue with other seaweed sheets.
- Cut each roll into 7-8 pieces.