Third World Baker

I live in India and I love baking. This for me is a process riddled with substitutions and inventions. This is how I make things still taste great. (Now featuring non baked food as well, as the mood strikes.)
In which I recreate a favourite dessert
Since I have acquired my pie dish, I have been on a baking spree. Pies, tarts, custards - you name it. My first crème brulee was last winter at a Cafe Rouge at Canterbury with my then boyfriend. It was delectable and I told him that I would do him serious harm if he tried to steal any. Then I relented and gave him a spoonful. But only a spoonful! Creme brulees also always remind me of Amelie. When I first saw the film at 18 I had no idea what that was, except that it was something wonderful. Now that I (mostly) have all the equipment, I thought I would recreate this at home. Caramelising sugar without a blowtorch is a pain, and as you can see, it wasn’t evenly caramelised. Next time, I will just make the caramel by hand and pour it in instead of sticking the whole thing under the broiler. I always thought things this delectable would be hard to make but this was super easy. Just blend together eggs, sugar and cream and bake for 45 minutes. That’s it! 
Creme Brulee
Ingredients:
 1 cup cream
1/4 cup milk
2 eggs
2 egg yolks
1/4 cup sugar, put through a blender to make it superfine
1 tsp vanilla essence or if you can get hold of it, the seeds from 1 vanilla pod
1 tablespoon more sugar for the caramel
Blend together the first 6 ingredients and pour into a pie dish or individual ramekins if you are rich and fancy. 
Bake in a water bath for 45 minutes, until a sharp knife inserted into the centre comes out clean. Do not worry if the top begins to brown, it will be covered in caramel anyway. 
Cool the custard completely in the fridge before sprinkling it with 1 tablespoon sugar. 
Stick it under the broiler for 10 minutes or so, or again, if you are rich and fancy, use a blowtorch. 
Alternatively, make the caramel yourself by heating some sugar till it caramelises (be very careful, it’s extremely easy to burn this) and pour it over the custard. Wait till it sets before cracking  open the shell with a spoon and devouring. 

In which I recreate a favourite dessert

Since I have acquired my pie dish, I have been on a baking spree. Pies, tarts, custards - you name it. My first crème brulee was last winter at a Cafe Rouge at Canterbury with my then boyfriend. It was delectable and I told him that I would do him serious harm if he tried to steal any. Then I relented and gave him a spoonful. But only a spoonful! Creme brulees also always remind me of Amelie. When I first saw the film at 18 I had no idea what that was, except that it was something wonderful. Now that I (mostly) have all the equipment, I thought I would recreate this at home. Caramelising sugar without a blowtorch is a pain, and as you can see, it wasn’t evenly caramelised. Next time, I will just make the caramel by hand and pour it in instead of sticking the whole thing under the broiler. I always thought things this delectable would be hard to make but this was super easy. Just blend together eggs, sugar and cream and bake for 45 minutes. That’s it! 

Creme Brulee

Ingredients:

 1 cup cream

1/4 cup milk

2 eggs

2 egg yolks

1/4 cup sugar, put through a blender to make it superfine

1 tsp vanilla essence or if you can get hold of it, the seeds from 1 vanilla pod

1 tablespoon more sugar for the caramel

Blend together the first 6 ingredients and pour into a pie dish or individual ramekins if you are rich and fancy. 

Bake in a water bath for 45 minutes, until a sharp knife inserted into the centre comes out clean. Do not worry if the top begins to brown, it will be covered in caramel anyway. 

Cool the custard completely in the fridge before sprinkling it with 1 tablespoon sugar. 

Stick it under the broiler for 10 minutes or so, or again, if you are rich and fancy, use a blowtorch. 

Alternatively, make the caramel yourself by heating some sugar till it caramelises (be very careful, it’s extremely easy to burn this) and pour it over the custard. Wait till it sets before cracking  open the shell with a spoon and devouring. 

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