I Love You Berry Much Creme Brulee

Have I mentioned before how much I love rummaging, Truffle Pig style, thru the bins at the resale and antique stores that dot my neighborhood?  Every now and then I scout (er, snout?) out a dusty pair of Italian riding boots or an old printer drawer richly patina'd from a hundred inky hands.  Now that I am a food blogger (hurrah!) I'm more apt to linger in the housewares areas, too.  This is where I recently found this humble little heart ramekin.  Similar ones are available all over the place, of course, and I think everyone should have one.  Even if it isn't 60 cents (like mine, I gloat, I know).

It's obvious what needed to go into my little heart was a creme brulee.  Though I'm not a terribly prolific baker, for some reason I've made more creme brulee than anyone I know.  My guess for why I have continually made it is that it turned out very well on my first attempt, therefore giving me encouragement and a somewhat false sense that the Creme Brulee Gods smile on me with approval.  With the glow of confidence, I blossom, and have turned out generations of perfectly creamy custards with the quintessential "Amelie" burnt sugar tops.

I use a recipe adapted from Joy of Cooking, which is one of the only cookbooks I own.  I add orange blossom water to brighten it and make it my own.  I decided for the occassion of the ramekin find I'd also play with a raspberry glaze.  It's easy, consistent and I tend to agree with Irma when she says it's "the most sumptuous we have ever tasted".

Recipe: Raspberry Glazed Creme Brulee (adapted from the Joy of Cooking)

What you need to get...

For the "creme"
2  cups heavy cream
3 large eggs
1/2 teaspoon vanilla
3/4 teaspoon orange blossom water (optional, but nice)
1/2 cup sugar

For the raspberry glaze
1 cup fresh or frozen raspberries
1/4 cup sugar plus enough to sprinkle over tops
The juice of 1/2 a lemon
Water to cover

What to do with it all...

1. Heat cream until barely simmering, then remove from heat
2. In a medium bowl, combine eggs and sugar, stir until just blended
3. Pour in cream gradually in a steady stream while stirring the mixture
4. Strain mixture thru a fine mesh sieve into a bowl with a pouring spout to remove some of the viscous whites
5. Prepare a large pan with a shallow water bath and set 4 - 6 (count) eight ounce ramekins in it
6. Divide cream mixture between the ramekins and place in oven
7. Turn oven to 250 degrees farenheight and bake 1 - 1/2 hours or until custard is still a little quivery but set
8. Remove and cool, then wrap and refridgerate for at least 8 hours
9. During this time, prepare raspberry sauce by combining all ingredients except "sprinkling sugar) in a medium sauce pan and bring to a boil
10. Cook on medium heat until water has taken on the color of the raspberries (about 5 minutes)
11. Cool slightly and blend with immersion blender or food processor until smooth
12. Set aside or store until custard is set
13. Remove custard from refrigerator and spoon a thin, even layer of berry sauce on each
14. Generously sprinkle an even layer of sugar on top of the berry sauce layer
15. Fire up a hand torch, or your broiler and burn your sugar layer evenly until melted
16. Allow to cool and turn smooth and glassy
17. Serve!

Persimmon Cheesecakes: 3 Ingredient Recipe #9

3 Ingredient Recipe: Persimmon Cheesecake Cups

Ok, so I'm really excited about this one.  I wanted to do a dessert for one of the days in this challenge, but I just couldn't think of anything that didn't require lots of baking (too many ingredients) or was just fruit or gelatin or something (too easy).  One thing that makes it more difficult is that I am dessert-challenged.  While I can riff my way thru a 5 course meal without so much as glancing at a recipe, trying to make cookies without notes more often results in globby, burnt, or in some other manner inedible sweets than I'd care to admit.  No amount of pleading, threatening or tears seems to convince my ingredients to submit to my whims.

One especially memorable attempt was a batch of icebox lemon cookies that I deviated off the recipe for and ended up with more of a batter than a dough that when you placed them in the oven WOULD NOT BAKE.  They would just turn to runny, shapeless stubborn blobs and then, out of contempt for me, finally set themselves ablaze and left me with a tray of something resembling the s'mores that fall into the campfire.  I abandoned the notion of making cookies out of the remain raw paste, but since it really did have more the consistency of batter, I decided to show the goo I wasn't going down that easy and I made what I now call Cookie Dough Pancakes out of it.  They're actually quite a hit with Jason and he requests them from me all the time... so take THAT stupid jerk cookies...

Even if I manage to make a success out of my sweets experiments, however, they rarely turn out as they are originally intended.  Rather like children. So imagine my utter shock, my elation, as I removed perfect, gleaming little cheesecakes from the muffin tin.  A crossed-fingers bite confirmed it:  it was eatable.  It tasted like cheesecake.   It tasted like REALLY GOOD cheesecake!  And it had only three ingredients!  Shaking my tiny fists at the dessert gods who have for so long forsaken me, I was triumphant... and for any of my neighbors watching me from their windows from across the way, also a complete cackling lunatic.  But what did it matter?  I had perfect, airy, decadent persimmon cheesecake, and they could just watch me eat it...

For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.

3 Ingredients:

1. 2 persimmons, hulled
   
2. 1 8 oz package of cream cheese (softened)
   
3. 1 14 ounce can of sweetened condensed milk

What to do with it...

• Spray a standard 6-cup muffin tin with cooking spray or grease with butter
  
• Puree one persimmon in a standard blender or with an immersion blender
  
• With a hand mixer, whip together your cheese, persimmon puree, and 3/4 of your can of condensed milk until creamy/airy
  
• Divide mixture into your muffin cups, cover with plastic wrap, and pop into the freezer for 30 mins (but not much more than that or they'll get too hard)
  
• Slice your remaining persimmon into thin crescent wedges and dip in condensed milk to get a thin coat
  
• Heat a little butter in a small nonstick skillet and place into the pan to "caramelize" for a moment
  
• When your cheesecake cups are solid enough to remove, slide a butter knife dipped in hot water around the edges and pry each one out gently and plate
  
• Arranged your persimmon wedges in a star shape on top of each cake
  
• Finish them off by caramelizing persimmon tops further with a kitchen torch, or a quick moment under the broiler on high (test this on one as your broiler may not get hot enough and will just melt the cake)
  

NINE DOWN, JUST ONE TO GO!