Spring...I'm so ready for you...
One of the biggest things I'll be excited to get back to, once the warmer weather arises, is my garden...I do like the winter as a break from the mountains of to do lists from weeding to fertilizing, etc that happen every spring and summer. Its like having a babysitter for six months.
There are a few of my plants that are machines...They go all year long and hardly pester me at all...
The best example of this? My rosemary....
I first planted my rosemary bush when I first moved to my house 6 years ago...Its huge. Almost a large shrub at this point. So besides rosemary chicken you need to find a use to keep this from taking over.
I decided to try a rosemary flavored Creme Brulee.
It was wonderful. I added the rosemary with the milk and when it was heated right before it got to the scalded stage I strained the milk right before I added it to the egg yolks. This recipe is adapted from Barefoot Contessa's Creme Brulee recipe.
So easy, I can't even understand why people think Creme Brulee is unattainable at home.
A couple of things I liked: Rosemary (of course), I put the custards under the broiler to caramelize the sugar (and in Julia's words - its definitely better than a blow torch) and I put the custards in my teacups instead of just ramekins. Which made presentation a breeze. (but make sure they are oven safe)
Because that how I roll.
Rosemary Creme Brulee
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: Cointreau)
Preheat the oven to 300 degrees F.
Whisk the egg, egg yolks, and 1/2 cup of the sugar together until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Slowly add the cream to the eggs as you whisk them together. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins/teacups in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins/teacups. 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 put under the broiler for a minute until the caramelized sugar hardens.