I’m writing this at about 9pm on Saturday night, sitting in front of QI. It’s the only half decent thing on the television but Jeremy Clarkson is on it. It appears I just can’t win today.
Lets rewind about 6 hours, shall we?
It all started out well. I had selected my creme brûlée recipe from Ramsay’s Best Menus (page 054) and it looked simple enough.
The recipe included a rhubarb compote of sorts at the bottom of the ramekins, I happened to have blueberries lying around so thought I’d jam them up a bit and put them in instead (reminiscent of Nigella’s amazing and delicious blueberry maple syrup, have you tried it? You must).
All going well so far. Blueberries jammed and divided into ramekins. Egg yolks (all 4 of them) separated successfully. Milk and cream measured out and slowly coming to somewhere just below a boil.
Miraculously, I had absolutely no trouble at all with beating the hot milky creamy mixture into the cold egg yolks and sugar to create a custard situation, easy breezy.
Slight alarm set in, however, when I poured the custard situation into my (beautiful, heart-shaped) ramekins. I wasn’t expecting the blueberry jammy stuff to integrate, I wanted it stuck fast to the bottom like a fancy yoghurt pot.
Into the oven they went, all the same, for 45 minutes at Gas Mark 1.
After said 45 minutes at Gas Mark 1, they were barely even warm, let alone cooked. Christ, I hate my oven.
This is them after another half an hour at Gas Mark 3, I thought they were done, if a little over (HA, ha! ha. HA hahaha how wrong I was).
Blindly, I sprinkled a little sugar on top of them and whacked them under the grill.
Until I smelled burning.
That’s when you know they’re done, right? Wrong.
I must have had it up way too high, probably should have done something in the way of research before throwing them under there at full whack, but I was nervous, OK?
At this point we’ve got miserable looking blackened desserts. I was just chomping at the bit to put that in my mouth, as I’m sure you can imagine.
My Mum and I shared one. It was delicious, but it was just hot custard. Nowhere near set.
Delicious, delicious, slightly burnt, hot custard.
I should note that I put the other two back in the oven for 20 minutes at Gas Mark 4 then took them out and abandoned them on the kitchen table.
Just went down to have a spoonful and they’re actually rather perfect now that they’re cold.
I’m really not sure what I’ve learned this week, Google things? Watch more YouTube videos to determine the perfect wobble to signify the done-ness of various desserts?
Who knows, I just want to go to bed – and I wish Jeremy Clarkson would shut up.