December 1st, 2011
Getting back into the groove with my scribbles . . emotional highs surging within in my heart and courageous mountains having been eclipsed by the unavoidable sunset upon the an all too near horizon: I bid farewell to my love affair last night.
Definition of Water Bath or Bain-Marie (bahn mah-REE)
A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
At last, I must tackle this towering pile of papers beckoning my attention - I've been remiss for last seven days, but it's obviously more than a few days work so I'll attempt to navigate back towards my daily routine and chip away as an astute beaver intent on bamboozling the rush of the river. Reflection being of great importance in this moment - after-all, how often does one pleasantly fall to the honorable cause of insistent love.
Turning back the big hand, I find great solace in having had the opportunity to play a tourist myself. Venturing up & down our scenic California coast in casual search of touching formidable destinations stretching from the partially glamorous metropolitan Los Angeles to the scenic views of Laguna Beach to the passive still watered harbors of San Diego. Serving as a very unofficial liaison for the most charming sort of chap, this impromptu trip proved to be astonishingly fluid . . as if two leaves following the same current . . destination quite unknown, comforted by sight of each other and more often than not . . gently bumping into each other along their travels as if to remind one another that although appearing separate from another they shared equal relevance of buoyancy, breathed from the same crisp autumn air and that ultimately . . they would unite in final company in some forethought embankment if only they channeled the course together; absent of fear and entrusting the driftwood passage so intimately played out by Gaea's hand. So far so good:)
The memories held dearly close, reluctant to piece the conscious thought of his absence with the subconscious possibilities yet to be determined . . and yet ever so ardent to return to the kitchen with the caressing touch of renewed passion. After all, isn't that what this journal is to represent? My corresponding life experiences translated into culinary innovations, discoveries and revelations?
Tomorrow I will cook an uncharted meal for thirty of Mr. Wilson's close friends and colleagues. No maps, no recipes, no grocery lists . . 100% inspiration of the moment beginning at the crest of the Eastern sunrise. For now - I give you something sweet, decadent yet harmoniously balanced by a floral spectrum of rosehip & lavender. Enjoy the divinity of one's heart healed yet simultaneously struggling to understand the outcome . . as if questioning whether one's heart should remain pure, untouched by the finality of a flickering torch or whether to fully embrace the lasting flame who's pain yields a bitter-sweet finale . . the two flavors united as one and forever cast within the shallow ramekin.
A Divinity Duet in Creme Brulee
Ingredients:
4 cups heavy cream
1 tablespoon dried lavender flowers
1 tablespoon dried rosehip buds (or sub 1 tsp rosehip water)
8 egg yolks
3/4 cup granulated sugar, divided
Preparation:
Preheat oven to 300 degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add cream, the lavender flowers and roeship buds; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.
Makes 6 to 8 servings (depending on size of custard cups).
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