I have high blood pressure. And it's not because The DH and I just argued. My mom had it, I do, too, and so I'm on a mix of meds which have been helping. The million dollar question is this: Do I really want to be taking medication for the next forty years of my life?
The California Girlfriend (now Southern Belle) advised me to give up wheat.
Cough. What? Wheat? You're kidding me. My first thought was what would happen to my blog? My baking? No cookies? No cakes?
I am still figuring out when and if I can do the no-wheat-thing for a month, but if I do, I will definitely be eating this when I want a decadent dessert. (Let's not consider what happens with the cholesterol numbers.)
Creamy, smooth, crunchy, caramelized. I love taking the spoon and cracking the brûlée top. I love the interplay of textures—warm, hard crust atop the cold, soft cream. I love minimal effort for maximum impact. This is a dessert that delivers.
The egg yolk-sugar-vanilla extract mixture.
Pour the warmed heavy cream/whole milk into egg yolks.
No water bath for this recipe, but it does take a long time to bake.
At 200ºF, it's at least 1 hour 20 minutes.
For the topping, use 1 tablespoon of sugar per ramekin.
The Nephew enjoyed every last crackalackin' bite.
The Baking with Dorie group baked this recipe this week, and you can find Dorie's recipe at Grapefruit's site, Needful Things.