Adios Amigo

Everyone was so quick to throw out 2009. It's over as soon as it was here and people just want it to go away. However the optimism for 2010 is contagious and I think I'll jump on the band wagon.

I must say that just as 2009 seemed to be rough at times, I cannot mistake the invaluable lessons that we must all glean from it. Alas it is time to say goodbye.

Another thing I am saying goodbye to - dairy. It's about as good a friend to me as this past year of recession. I cannot deny the hardships of lactose as I can the fact that the price of my beloved friend can cost nearly $4 a gallon.



Let's get one thing straight here, I adore the rich creamy wonderful stuff. I like it whipped to perfection atop a good pie. I like the simple effect that cream and Parmesan have over pasta cooked to the tender al dente. There is no denying the pleasure that a nice brie on bread can bring. However, all of this wonderful richness does not love me back.

Sure it's not all the time, and it's not with small portions, but I never know when my friend is going to become my foe. It's just become a nuisance, you know like 2009. I cannot take another stomach cramp from cream as much as I feel like tolerating another corporate bailout plan.

Now I must be honest I am not completely swearing off the stuff. I will give myself one day. One day in the week with one meal containing dairy. I am being realistic here. My symptoms do not convey a complete restructuring of the system. I just cannot pretend that I don't have a problem. See how much 2009 has taught us? It is just better to simply call it what it is.

I could think of no better way to say goodbye to my friend then to make some creme brulee. Also, I received a creme brulee kit for Christmas and I really wanted to use the torch.



Au Revoir Creme Brulee

1 cup heavy cream
3 Tbspns sugar
2 large egg yolks
1 vanilla split
4 tablespoons sugar

Set a pot of water to bowl in a kettle. In a saucepan over medium heat combine the milk, and 2 tablespoons of the sugar. Scrape the vanilla bean down the center and add it to the milk. I throw in the whole bean too to extract more flavor. Cook stirring frequently until small bubbles appear. Set this aside while you mix together the yolks and the other tablespoon of sugar. Slowly pour in the hot cream mixture into the egg yolks beating continuously. Strain this mixture through a fine mesh strainer into something that lets your pour nicely. Arrange ramekins in a large baking dish and pour your mixture into them. Fill the baking dish with the boiling water until it reaches at least half way up the dishes. Bake in 300º oven for 25 minutes until the custard is set. Be careful removing the ramekins out of the hot water. Let them cool at least 3 hours. These can be made a day ahead and then you can burn the sugar before serving.

To make the crispy tops sprinkle about 1 tablespoon of sugar on the top of each custard. If you use a torch make gentle circles all around the sugar until it is browned. If you do not have a torch you can place the sugar topped ramekins under the broiler. I haven't had the best of luck with this method but that could be my broiler. I felt like the custard got too hot and before the tops browned. However you could always try it. Let's face it cream and sugar never taste that bad.



So here's to the empty dish of 2009! May whatever fills your 2010 be delicious!