Musings over a Rotisserie Chicken

Hmm, hmmm. So I picked up lunch before work today at Walmart. I got a rotisserie chicken and making for a salad. Then I undid my good behavior by eating the last piece of marble cake from MaryAnn’s retirement party on Thursday. Oh well. The 3 pieces Reece’s Peanut Butter Cups probably didn’t help matters. Sometimes I wonder about food. Don’t you? I wonder about making it and why it can sometimes taste great or lousy depending on hunger and composition. I’ve been making crème brulee more often lately and it’s been pretty good if I do say so myself, and I do. I don’t brown the top since I make it with Splenda and Splenda doesn’t act like real sugar when you burn it. I also use half n’half rather then heavy cream. I pour it into foil lined cupcake pans for automatic portion control. This recipe is also nice for ice cream, only you freeze it rather then cooking it.

From allrecipes.com...

Creme Brulee II
SUBMITTED BY: Brian Hengen

"A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes. "
INGREDIENTS
• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 4 tablespoons white sugar
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
4. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
5. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Here's a quote to ponder.

Worf: Death to the Opposition