In news:rec.food.cooking, Jim Elbrecht > posted on Sat,
01 Jan 2011 07:33:20 -0500 the following:

> 3 slightly beaten eggs
> 2 c. light cream
> 1/4 c. granulated sugar
> 1/4 tsp. salt
> 1/2 tsp. vanilla
> [topping]
> 1/4 c. packed brown sugar
>
> Alton uses 6 yolks-- twice the volume of cream [and not light]-
> actually twice the sugar- and a vanilla bean instead of the extract.

Oh, I didn't have a vanilla bean, so I used a couple of tablespoons of
vanilla, and a tablespoon of golden rum. She likes a lot of vanilla. I
guess since she gets some Mexican vanilla that comes in a liter bottle,
she became bolder with it.

> I think I'll stick with mine-- but if I was served Alton's, I doubt
> I'd turn my nose up at it.<g>

I'm impressed with Alton because on his show he explains the science
behind the steps in cooking and why they work, and why something else
doesn't work. So when I'm looking for recipes, I see what he's done and
try it....and, of course, learn something along the way that I can apply
in other things I cook on my own.

Anyway, the creme brulees are in the fridge chilling now. Got another 16
minutes to go.

Oh, and Alton's recipe called for a half-cup of sugar. I like a little
more sweetness so I added an extra quarter of a cup of sugar. Even though
my friend's mom said it was excellent the first time, maybe she won't
think this one is nasty just because it's a little sweeter. She's in her
70s and doesn't like really sweet things anymore, I guess. When I
prepared the creme brulees last time, specifically for her and her husband
I put the sugar on top, then tilted the ramekin to remove what didn't
stick to the top of the creme.

I just wish I had a torch. I'm going to have to use the broiler instead.

Damaeus