Hong Kong made me lazy and fat. My 10 days vacation was filled with unrestrained eating and picture-taking of the food I ate. There were days where I had 6-7 full meals, mostly consisting of multiple breakfasts and late night binging. While the food there isn’t mainland cheap (and definitely not the nightlife), the exchange rate still worked in our favor. Of course, I also got fitted for a spiffy new tailored suit…just waiting for the next opportunity to wear it for work.
It always takes a few days to adjust after such a long term indulgence, both diet-wise and work motivation. However, here’s to 2011, a new year, new happiness, new goals. =) HK food pictures to come soon!
To finish off the LJ Bistro #7 round, such a hearty meal of steak and creamed spinach couldn’t be complete without dessert. I slyly asked Andrew about his favorite desserts a few weeks earlier so he wouldn’t suspect a thing on the creme brulee front.
I even bought the cute mini ramekins with him at Pier One Imports! Since I didn’t want to spend money on a kitchen torch I would only use sparingly, I went the broiler route to brown the top. I accidentally made the sugar crust a bit too thick, but it was fun to break through with a spoon. 😀 And terribly fun to eat the sweet crunchiness. The recipe calls for 2-3 minutes in the broiler, but mine actually took about 5 minutes to brown. Just pay attention and don’t let it burn!
2 cups heavy cream
1/4 cup white sugar
1 pinch salt
1 teaspoon vanilla extract
3 egg yolks
4 tablespoons white sugar
1) Preheat oven to 300 degrees F and line the bottom of a large griddle with a damp kitchen cloth.
2.Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4-5 minutes, until steam rises.
3) In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. (I halved everything in the instructions since I only made 2 creme brulees)
4) Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
5) Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
6) Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.