Creamy, Sweet, Love
No matter how I try to defeminize this piece, phrases like, voluptuous mouthfuls of heaven or sweet and luscious-thick just keep typing themselves and I feel like I might as well start talking about the Kardashians for all the male attention I’ve lost. BREASTS. There, got you back.
Now I could go on for days about vellllvety smooth crème brûlée, but instead I’ll try and be useful: the secret to life-changing tongue stimulation is the best cognac you can spare, cream infused with vanilla bean seeds and cooled, and a gentle stirring motion. Also, invest in or acquire a torch- at best, it ensures countless desserts stay cool while you efficiently brule; at the worst you will have a purse or pocket sized weapon of moderate destruction.
My favorite recipe is one from Creme Brulee:
Serves one, six times:
6 egg yolks
1/3 cup of sugar
2 cups of cream, infused with the seeds from 1 large vanilla bean pod, and cooled.
2 tbsp cognac
Preheat your oven to 275 C.
Beat the yolks and the sugar together, hard and fast. The mix should be a pretty pale yellow. Stir in the cooled cream gently. Stir in the cognac.
Pour into 6 ramekin dishes.
Make a bain marie*.
Add the dishes to the bain marie.
Put the entire ‘do into the oven.
Bake for approximately 40 minutes. Take out the ramekins, and let them cool before refrigerating for 2 hours or up to 2 days.
Top with an even coat of sugar.
Torch that sucker.
Pull out a spoon and, tappa tappa tappa.
*What is a bain marie? Don’t be lazy.