Fallen Souffle

I have recently come to the point where I am no longer excited to eat out. I don’t know if I feel guilty about spending the money on something I know I could prepare, or if I am just bored with the restaurants around here. Nonetheless, for our Valentine’s dinner this year it was my turn to be creative. Evan and I take turns coming up with plans for Valentine’s Day. We are not much into gift giving for V-Day, so we usually have a nice dinner and go see a movie or something. Last year we saw an IMAX movie about African lions (I know- not so romantic- but very “us”) and he took me to a great Italian restaurant downtown.

Evan is not a fussy person when it comes to food, he is quite content with a nice steak and baked potato so that’s exactly what I made. I went all out and got the best steaks, fresh crusty bread and some of his favorite beer. The one caveat was that he had to grill the steaks, I have never grilled a steak because Evan does them so well each time and I was not about to experiment on such a pricey cut of meat. I sauteed some fresh spinach for myself and poured a nice glass of red wine and we were set. A quite, romantic dinner for two.

To top off the night I made my first creme brulees. I received a small kitchen torch for Christmas and bought cute dishes at Target so I had to try it out. I could not find a recipe for white chocolate creme brulees so I kinda made it up. I also only wanted to make two of them so I also had to scale down the recipe. They were really delicious and so easy to make! I defiantly want to experiment more with this creamy, dreamy desserts.

Jen’s White Chocolate Creme Brulee for Two
1 cup whipping or heavy cream
1/2 cup chopped white chocolate
3 egg yolks
3 tablespoons sugar
extra sugar for dusting tops
hot water

1. Preheat oven to 325 degrees.

2. In a medium size glass bowl, whisk egg yolks and 3 tablespoons of sugar together. In a small saucepan, heat cream over medium high heat until small bubbles form around edges. Add chocolate and stir until melted.

3. Slowly add hot cream mixture to eggs mixture, stirring constantly until well blended. Fill two ramekins with the mixture and set ramekins in a baking dish. Fill baking dish with hot water until water comes about halfway up the sides of the ramekins.

4. Bake 30-40 minutes until the edges are set but the centers are still wiggly. Remove ramekins form the water and allow to cool in the fridge for about 2 hours.

5. After chilling, remove from fridge and apply a thin and even layer of sugar to the top of the dishes. Heat with a torch or under the broiler until golden brown.

6. Serve immediately!

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This entry was posted on Sunday, February 12th, 2006 at 10:40 am and is filed under Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.