Creme Brulee

Ingredients:
   6 egg yolks beaten
   300 - 350 ml double cream
   1/2 cup sugar
   1 tsp vanilla
   sugar for brulle

   serves 6




Equipment:
   medium size sauce pan
   whisk
   ramekin
   Brulle torch

Procedure (custard):
   1)  Place sugar, cream and vanilla in the saucepan
   2)  Mix thoroughly with a whisk over a slow to medium fire
   3)  Continuously whisk the mixture to aerate the mixture
   4)  Ensure the mixture does not boil
   5)  Place the beaten egg yolk in a mixing bowl
   6)  Slowly combine liquid mixture and and beaten egg yolk
   7)  Continuously whisking to prevent egg from curdling
   8)  Replace mixture in the saucepan
   9)  Continue whisking until the mixture thickens (mixture coats the whisk)
  10)  Pour in Ramekins
  11)  Set aside to cool and set

Brulle (French burnt creme)
   1)  Sprinkle a generous amount of sugar
   2)  Caramelise sugar with a brulle torch or in the grill
   3)  Serve

Lamb shank casserole dinner

Friday (15/10/2010) markde the beginning of a particularly cold spring weekend in canberra.  That weekend it hailed in the city and snowed in the alps.  Canberra was miserable on saturday.  I thought hmmmm what to do to make the weekend better.  After dinner with Patrick on Saturday (16/10/2010), I decided to host a 3 course dinner.  

Menu includes:

ENTREE:

                  Garlic chilli prawn with wilted spinach on Tomato and Basil Rice Cracker

MAIN MEAL:   

            Lamb casserole in red wine sauce

            Couscous with 4 beans salad

DESSERT:  

       Creme Brulee

Dinner was successful.