Can I use a crafts heat gun to brulee the top of Creme Brulee?
4 years ago
last modified: 4 years ago
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Coreopsis Creme Brulee-Blooms Are Dying
Comments (3)It's pretty normal for most perennials to have flowers for a week or two tops out of the season. I haven't grown this particular coreopsis, but most of the ones I've grown have been basically like this. However, most coreopsis will rebloom a little bit if deadheaded, unlike say a peony where that's it for the year. And yes, you can definitely use scissors to cut it back -- I'd say you can cut as much as about half of it off, water and maybe give it a shot of miracle grow or similar, and it should bloom again in a few weeks, but not as heavily as the first time. Maybe someone who has grown this particular one will chime in with a better answer, but I think I'm at least in the ballpark....See MoreCreme Brulee French Toast - question
Comments (20)Don't forgot to schedule a dentist appointment soon - its really sweet :) I never thought of turning it upside down on a platter - I guess since you've already done that, cooksnews, it comes out of the pan okay. I always serve bacon with it cause it is so sweet, it needs it in my opinion. You can use any kind of good, firm bread Shaun. And if you are going to ask if I cut the crusts off, I don't - maybe if the end is really, really hard I would cut that off, but otherwise I don't. I can get Challah here all the time in my supermarket too, but I use a French loaf also, doesn't matter....See Morewoddie's creme brulee french toast recipe ?
Comments (8)I think Woodie is in transit from Florida....stopping at some B&B and being naughty! I've served this several times and it is always a huge hit! CrÃme Brulee French Toast (Woodie) 1 Stick Butter 1 Cup Brown Sugar 2 Tbl Corn Syrup 1 10 inch round country loaf or 1 Lb French bread or 1 Challah 5 eggs 1 1/2 Cup half and half 1 Tsp Vanilla 1 Tsp Grand Marnier (optional) 1/4 Tsp salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit. 3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4. Cover and chill 8 to 24 hours. 5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown...See MoreCan I use previously frozen milk and cream for making ice cream?
Comments (7)Some folks, like my mom, only make ice cream with a custard base. Mom thinks anything else is not worth eating. I, being the modern, cutting-edge, foodista (that's a joke folks!), have made ice cream with such exotic ingredients as Greek yogurt, eschewing a cooked custard base. Below is a cooked custard recipe from The Kitchn: Basic Custard Ice Cream Base 3 cups dairy (whole milk, heavy cream, or a mix) 1 cup sugar 8 egg yolks pinch of salt 1 teaspoon vanilla (optional) Have a strainer in a bowl ready over an ice bath. Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes. Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture. Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an "S" shape, being sure to scrape the bottom of the pan. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla. When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions. Here is a link that might be useful: Custard Base for Ice Cream from The Kitchn...See More- 4 years ago
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