Monday, August 9, 2010

Custard's Last Stand

The Editor here.  My husband and I celebrated our 8th anniversary today, though it was really on the 3rd of August.  Aaron's sister got married that day, so we put off our dinner until today.  His mother gave us a creme brulee torch, and I just finished making chocolate pots de creme.  Aaron's on his way home to enjoy the chocolatey goodness, and as I sit and write, I reminisce about our mutual love of creme brulee.  Though it's definitely not on the Beachbody diet plan, they can sit and spin tonight for all I care because it's our ANNIVERSARY.

A few years back, I decided that I must be a bitchin' enough cook to make creme brulee and not have to buy it at fancy restaurants.  We borrowed a friend's torch the first time, and damn!  Not bad, if I say so myself. 

The second time I made it, I didn't have any of the proper (insert French accent) "accoutrements" to make it correctly, but I grew up with the Montana spirit of (insert hick accent) "jerry-rig the sumbitch."  We had just used a thousand degree heat gun to remove tile from our bathroom floor.  Janet thinks, "Hmmm....a thousand degrees should do an awesome crust."

In many ways, I am just like my dad.  We both love creative problem solving and ingenuity, but unfortunately, we both occasionally think our bitchin' ideas don't require the use of safety equipment or common sense.  For those of you who have never used one, a heat gun is like a blow dryer on crack.  Aaron, to his credit, had just started the sentence, "I don't think this is a very good...." but Janet didn't listen.  I sprinkled the top liberally with white granulated sugar, and grabbed my trusty heat gun.  Drooling in anticipation of carmelized awesomeness, I flipped to high. 

Did you know that really hot sugar burns and flies?  I didn't!  As soon as I turned the superheated air onto the top of the custard, flaming sugar threatened to ignite our ceiling.  It flew willy-nilly and burrowed into our skin, not badly, but it sure didn't tickle.

I've noticed that I keep getting equipment from my husband for our anniversary that involves the correct process for making creme brulee.  Coincidence?  I think not!  Tonight, we enjoyed for the first time creme brulee made properly with our own equipment.  Look out, Paris!  Here I come!


  1. This post made me laugh, just looking at title~
    I much appreciate a person with the flair and fine taste for "acoutrements". Glad it didn't scathe you too badly, and cheers to many more successful creme brulees!

  2. Thanks, Garick. Subsequent creme brulees have been far more successful, and every bit as unhealthy as the flaming sugar fiasco.


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