When I was trying to think of a dessert which would make the perfect ending to a romantic dinner, the best one I could think of was Creme Brulée. It might seem a bit cliche but it's simple to make and delicious.
It's also a dessert that you can make (up to the point of bruléeing it) well ahead of time. This makes it perfect for a celebratory dinner or dinner party. In face the longer you chill the custard part of it the better. It doesn't really take long to caramelize the sugar on top and this can be done at the last minute.
I looked at quite a few recipes. Some seemed very involved and faffy. Surely such a simple dessert did not need to be complicated.
I finally settled on the recipe for Creme Brulée that I found in Mary Berry's Complete Cookbook. It seemed very simple and straightforward, and you know me, I like simple and straightforward.
I had enough of cooking complicated food when I cooked at the Manor to last me a lifetime ten times over. Now I am retired, I love simple, and the simpler the better!
The test of a good Brulée is that it cracks rather loudly when you tap the top of it with the underside of a metal spoon! The secret to this is making sure your custard is really well chilled before you sprinkle it with the sugar and grill it.
There is a secret to perfecting the sugar crackle as well. You can do it underneath a hot grill or a salamander, but the easiest and best way to do it is by using a kitchen torch. This gives you far more control over the end result, and is much more efficient.
You can do it with a grill, yes, but you run the risk of heating up the custards, which will in turn effect the end result of the crackle. To prevent this, it is recommended (when using the grill) to place the custards into an ice water bath, which will serve to keep the custard part of the dessert really cold.
Very simple ingredients. There is nothing complicated about this simple dessert.
- softened butter for greasing the ramekins
- 4 large free range egg yolks
- 2 1/2 TBS (30g/1 ounce) vanilla sugar
- 2 1/2 cups (600ml) single (18%) cream
- 6 TBS (71g) granulated sugar
Don't worry if you haven't got any vanilla sugar for the custard. You can slit and scrape the seeds from a vanilla bean into the cream before heating it. Add the pod as well.
When done, remove the pod from the cream, pat it dry and then use the spent pod to flavor your sugar by inserting it deep into your sugar bin. After that you will always have vanilla sugar.
My sugar bin is always full of vanilla pods. The more the merrier! Or you could just use 1/2 tsp of pure vanilla extract or vanilla paste.
HOW TO MAKE MARY BERRY'S CREME BRULÉE
It's really not as faffy as it seems, and Mary's recipe is the simplest version by far. Just follow the instructions to the "T" and you will have success.
Butter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.
Preheat the oven to 325*F/160*C/gas mark3.
Beat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.
Transfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.
Bake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.
Cover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.
Sprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)
Chill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.
This really is a lovely dessert. In all truth I could quite happily just eat the custard part of it even without the burnt sugar topping. Its rich and creamy and I love custard of any kind! This one with its cream is especially indulgent.
If you are looking for some other type of dessert might I suggest the following, which are all delicious:
LITTLE BLUEBERRY PUDDINGS - You make a simple batter, lightly flavored with vanilla and fresh lemon zest, into which you fold some fresh berries. This is spooned into paper cups; some wild blueberry jam is swirled into the batter, and they are baked. Served warm with some cream, these are deliciously delightful!
PRUNE AND WALNUT PUDDINGS WITH A LEMON SAUCE - Little steamed puddings that are lush and yet low in fat. Studded with plenty of sticky prunes and crunchy walnuts they are delicious served warm with a fresh sweet and buttery lemon sauce.
Yield: 6
Mary Berry's Creme Brulée
Prep time: 10 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 35 M
This is a fabulously rich dessert that is indulgently perfect for a special meal. Adapted from the doyenne of British cookery to reflect North American measures. You will need six ramekins or shallow creme brulée dishes.
Ingredients
- softened butter for greasing the ramekins
- 4 large free range egg yolks
- 2 1/2 TBS (30g/1 ounce) vanilla sugar
- 2 1/2 cups (600ml) single (18%) cream
- 6 TBS (71g) granulated sugar
Instructions
- Butter your dishes lightly. Set into a roasting tin large enough to hold them all in a single layer.
- Preheat the oven to 325*F/160*C/gas mark3.
- Beat the egg yolks together with the vanilla sugar in a large bowl. Heat the cream to just below the boil, (you will see bubbles around the edge) and then slowly pour it into the egg yolks, whisking all the time.
- Transfer to a cup with a pouring spout and then carefully pour an equal measure into each dish in the roasting tin. Add enough hot water around the cups to come halfway up their sides.
- Bake in the preheated oven for 25 minutes or until just set and firm to the touch. Lift out of the roasting tin and leave to cool on a wire rack.
- Cover each custard with plastic cling film and then place in the refrigerator to chill for at least 3 hours or longer if you can.
- Sprinkle 1 TBS of the granulated sugar evenly over top of the set custards. Place under a very hot grill or salamander and grill until the sugar melts and caramelizes to a rich golden brown. (Alternately you can use a kitchen torch to do the same, doing one at a time.)
- Chill for no more than 2 hours prior to serving. The sugar will soften if you leave them for longer.
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Steak and Potato Pie. I put my hand up now. I have a great love for savory pies. Well, I love any kind of pie, really, but I do so love a good meat pie.
With a flaky, buttery crust, rich gravy and meat filling, I don't think there is anything much more delicious on earth. It is a love I share with the rest of my family.
We are all nuts for pies, especially savory ones. They are something we grew up on. My mother made the best meat pies. Every time she cooked a roast dinner we all got excited because we knew she would be making a meat pie with the leftovers.
There were beef pies, and chicken pies and turkey pies. All filled with leftover cooked meat, leftover gravy, potatoes and vegetables. We loved them, probably more than the initial meal.
But come on now, Pie . . . who doesn't love pie!
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On rare occasions mom would make my father's favorite, French Canadian Salmon Pie. Oh, how I loved those salmon pies with their flaky pastry and salmon, onion and potato filling. I have not made one in a while now. Time to rectify that and bake one methinks!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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But not today. Today we are enjoying a beautiful rich Steak & Potato Pie. Tender pieces of beef steak, and potato in a rich thick gravy, all encased in two buttery flaky crusts. So delicious!
You could of course use puff pastry for this, but I prefer to use my regular Butter and Lard Pastry. It is so tender and flaky and goes very well with meat fillings. It's a great all-round pastry actually, and my pastry of preference for any kind of pie.
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WHAT YOU NEED TO MAKE STEAK & POTATO PIE
Pretty simple ingredients. This is quite similar to a British pie except that it has two crusts and it's a bit spicier. It looks like a long list, but most of it is seasonings.
- 2 1/2 pounds (a generous kilogram) sirloin steak, cut into 1/2-inch cubes
- 1/3 cup (41g) plain all-purpose flour
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 TBS light olive oil
- 2 TBS butter
- 2 cups (480ml) beef stock
- 2 TBS HP sauce
- 3 TBS tomato ketchup
- 1 medium onion, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp summer savory (can use marjoram)
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1/2-inch cubes
- enough butter/lard pastry for a two-crust pie
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You shouldn't need any other seasonings for this. I never have to add any extra salt or pepper. It's just right. Not too spicy and just salty enough.
For beef stock, I use the type that comes in a small container that you reconstitute with water. You can also use stock cubes. Just be careful as some of them can be quite salty, so don't add any salt until you have tasted it.
You can leave the ketchup out if you want to, but we rather like it. HP sauce can be substituted with any kind of steak sauce you prefer. In the UK, they call it brown sauce, and it goes very well with savory, meaty things.
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HOW TO MAKE STEAK & POTATO PIE
It's really quite easy. I like to make the filling the day before and then chill it overnight so that it is good and cold when I put it into the pastry. If you also make the pastry ahead of time, this makes for a very quick entree.
Place the flour into a bowl along with the garlic salt, pepper, paprika and cumin. Add the cubes of steak and toss them in the flour to coat them.
Heat the oil and butter in a large heavy bottomed saucepan. Once the butter begins to foam start adding the meat cubes. Cook over medium high heat until browned. Remove as it browns and add more. (Don't crowd the pan, work in batches as required.) (Reserve the leftover flour mixture.)
Return all the meat to the pan, along with any juices. Sprinkle any remaining flour over top.
Add the beef stock, ketchup, HP sauce, onions, thyme, summer savory and bay leaf to the pot. Bring to the boil, stirring, then reduce to medium low. Cover tightly and simmer for 45 minutes to an hour. (Check periodically to give it a stir and make sure it is not sticking to the bottom of the pan. If you think it to be too thick, add a bit more hot stock.)
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Add the potatoes. Cover and simmer for a further half an hour, until the potatoes are fork tender. Remove from the heat and leave to cool. Remove and discard the bay leaf. (This can be done the day ahead, in which case you can put the filling into a covered container and chill in the refrigerator.)
To prepare the pie. Roll out enough pastry for the bottom crust and use to fill a 9-inch round deep pie dish. Spoon the filling into the pastry. Roll out the remaining pastry to make a round large enough to cover the filling. Place over top.
Seal, trim, and crimp the edges of the pastry. Cut some steam vents in top of the pie. Place onto a baking sheet,
Bake in the preheated oven for 45 minutes to one hour, until golden brown and the filling is bubbling.
Remove from the oven and let stand for 15 minutes. Cut into wedges to serve.
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I don't think anyone can ever accuse me of perfect presentation. What you see is what you get and you can always be sure that its a realistic presentation of what I have cooked. Plain and simple, just like me.
Always delicious. Or at least I think so. I hope you do too!
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Some other savory pies in The English Kitchen which you might enjoy are:
CORNED BEEF AND POTATO PIE - This is a real favorite with a lovely hearty filling made from tinned corned beef, onions and boiled potato. It's really very delicious! (And very British!)
CHICKEN AND MUSHROOM PIE - A hearty filling of chicken and mushrooms in a delicious ale gravy, tucked beneath the thatch of a puff pastry lid. This is also a real favorite with us, and again, very British.
Yield: 8
Steak & Potato Pie
Prep time: 10 MinCook time: 2 H & 10 MInactive time: 15 MinTotal time: 2 H & 35 M
Tender chunks of beef and cubes of potato in a rich gravy sandwiched between two buttery crusts. It doesn't get much better than this. If you are on your own, why not make individual pies and freeze them! Cook time does not reflect chilling the filling overnight.
Ingredients
- 2 1/2 pounds (a generous kilogram) sirloin steak, cut into 1/2 inch cubes
- 1/3 cup (41g) plain all purpose flour
- 1 tsp garlic salt
- 1 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 TBS light olive oil
- 2 TBS butter
- 2 cups (480ml) beef stock
- 2 TBS HP sauce
- 3 TBS tomato ketchup
- 1 medium onion, peeled and diced
- 1/2 tsp dried thyme
- 1/2 tsp summer savory (can use marjoram)
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1/2 inch cubes
- enough butter/lard pastry for a two-crust pie
Instructions
- Place the flour into a bowl along with the garlic salt, pepper, paprika and cumin. Add the cubes of steak and toss them in the flour to coat them.
- Heat the oil and butter in a large heavy bottomed saucepan. Once the butter begins to foam start adding the meat cubes. Cook over medium high heat until browned. Remove as it browns and add more. (Don't crowd the pan, work in batches as required.) (Reserve the leftover flour mixture.)
- Return all the meat to the pan, along with any juices. Sprinkle any remaining flour over top.
- Add the beef stock, ketchup, HP sauce, onions, thyme, summer savory and bay leaf to the pot. Bring to the boil, stirring, then reduce to medium low. Cover tightly and simmer for 45 minutes to an hour. (Check periodically to give it a stir and make sure it is not sticking to the bottom of the pan. If you think it to be too thick, add a bit more hot stock.)
- Add the potatoes. Cover and simmer for a further half an hour, until the potatoes are fork tender. Remove from the heat and leave to cool. Remove and discard the bay leaf. (This can be done the day ahead, in which case you can put the filling into a covered container and chill in the refrigerator.)
- To prepare the pie. Roll out enough pastry for the bottom crust and use to fill a 9-inch round deep pie dish. Spoon the filling into the pastry. Roll out the remaining pastry to make a round large enough to cover the filling. Place over top.
- Seal, trim, and crimp the edges of the pastry. Cut some steam vents in top of the pie. Place onto a baking sheet,
- Bake in the preheated oven for 45 minutes to one hour, until golden brown and the filling is bubbling.
- Remove from the oven and let stand for 15 minutes. Cut into wedges to serve.
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I thought I had already tasted the best molasses cookie ever made. My mother made excellent Molasses Cookies and Molasses Crinkles have always been a family favorite!
Both cookies are cookies I have been baking for years and years. Cookies I grew up loving. Molasses Cookies I just could not get enough of!
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I did not think you could get any better than those. That is until now. Today I baked the best molasses cookies I have ever eaten. The BEST! (Sorry to shout! But I can't help myself!)
I recently purchased a cookbook entitled Smitten Kitchen Keepers, by Deb Perelman. It is filled with loads of tasty sounding and looking recipes that beg you to try them.
I adapted this cookie recipe from the one found in that cookbook. It's marvelous and if this recipe alone is any indication of the quality of the remaining recipes in the book, I am in for loads of treats!
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These cookies are soft and chewy in the middle and crispy coated with sugar on the outsides. They are spiced beautifully with a wonderful mix of the warm baking spices.
The smell of them baking alone is enough to get your tastebuds tingling and I can promise you, your house will smell beautiful while they are baking!
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I did make a few adaptations to her recipe, but they worked beautifully. First I added some ground cardamom to the spice mix. I have always found that ground cardamom works very well in any kind of gingerbready mix.
Next, I used part molasses and part golden syrup. If you don't have golden syrup, by all means use all molasses. I also chose to use soft light brown sugar instead of dark.
And I may have used a bit more candied ginger than she did. What can I say? I love crystalized ginger. It's one of my favorite things.
I also decided to add 2 tsp of finely grated orange zest. I thought it would work very well with everything else and I can say with absolute veracity, it did!
I also put them together slightly differently than she did. It worked beautifully and there was a bit less faff involved in my opinion.
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WHAT YOU NEED TO MAKE THICK MOLASSES SPICE COOKIES
If you have a well stocked baking cupboard you probably have everything you need in the house to make these today!
- 2 1/3 cups (305g) plain all purpose flour
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/2 tsp bicarbonate of soda
- 3/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3/4 cup (170g) butter, melted and cooled
- 4 1/2 TBS (100g) molasses
- 2 1/4 TBS (50g) golden syrup
- 2/3 cup (145g) soft light brown sugar
- 1 large free range egg yolk
- 3 TBS (45g) chopped crystalized ginger
- 2 tsp finely grated orange zest
- Demerara (Turbinado) sugar for rolling
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All of these warm baking spices work beautifully together in unison. There is no one flavor that is over-powering. I found myself wondering as I put them together what the flavor of orange zest would be with the remaining flavors.
I just happened to have an orange in my larder and so I went with my inspiration and added some. It was the right decision.
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Don't mix your measurements. Use only the weight or only the imperial. Don't mix both together. I used the weight measurements (much more accurate in my opinion) and these worked out perfectly.
Using the combination of molasses and golden syrup worked very well. They had just the right amount of molasses flavor in my opinion.
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HOW TO MAKE THICK MOLASSES SPICE COOKIES
These are really simple cookies to make. Be prepared to fall in love.
Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with baking parchment. Set aside.
Put some Demerara sugar (turbinado) into a small bowl. You will need about 6 TBS. (75g)
Whisk together the flour and all of the spices, salt, pepper and baking soda.
Whisk the melted butter, brown sugar, molasses, golden syrup, candied ginger, orange zest and egg yolk together in a large bowl. Stir in the dry ingredients. The dough will be thick. Make sure everything is well combined.
Scoop out 1 3/4 TBS of dough at a time. Roll into a ball and then drop into the bowl of sugar. Roll to coat with sugar and place onto the baking sheet. Space evenly, leaving about 2 inches between each.
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Bake in the preheated oven for 12 to 15 minutes. They will look a bit underbaked but be crackled a bit on top. Don't worry, they are baked through. Check to make sure they are lightly browned on the bottom.
Leave to cool on the baking sheet for 5 to 8 minutes, then transfer to a wire rack to finish cooling completely. Enjoy! Betcha can't eat just one!
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Deb called these her "Forever" molasses cookies. I am calling them my "Happily-Ever-After" molasses cookies. Yes, they are that good!
I can't wait to make them again and try the orange zest addition. I just know it is going to be phenomenal! If you bake only one cookie this week, let it be these!
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Here are a few other Molasses type of cookies from The English Kitchen that you might enjoy:
GINGERDOODLES - The perfect blend of a molasses cookie and a snickerdoodle. Half and half, two doughs rolled together, rolled in cinnamon sugar and then baked to perfection. The best of two worlds!
CHOCOLATE GINGERS - Crisp edges, chewy middles, sugar coated and tastily drizzled with melted semi-sweet chocolate. Chocolate and ginger have a wonderful affinity for each other. These are gorgeous.
Yield: 24
Thick Molasses Spice Cookies
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These are the BEST molasses cookies I have ever baked and eaten. Be warned now, you won't be able to stop at eating just one! Crispy outside, soft and chewy inside.
Ingredients
- 2 1/3 cups (305g) plain all purpose flour
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/2 tsp bicarbonate of soda
- 3/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3/4 cup (170g) butter, melted and cooled
- 4 1/2 TBS (100g) molasses
- 2 1/4 TBS (50g) golden syrup
- 2/3 cup (145g) soft light brown sugar
- 1 large free range egg yolk
- 3 TBS (45g) chopped crystalized ginger
- 2 tsp finely grated orange zest
- Demerara (Turbinado) sugar for rolling
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with baking parchment. Set aside.
- Put some Demerara sugar (turbinado) into a small bowl. You will need about 6 TBS. (75g)
- Whisk together the flour and all of the spices, salt, pepper and baking soda.
- Whisk the melted butter, brown sugar, molasses, golden syrup, candied ginger, orange zest, and egg yolk together in a large bowl. Stir in the dry ingredients. The dough will be thick. Make sure everything is well combined.
- Scoop out 1 3/4 TBS of dough at a time. Roll into a ball and then drop into the bowl of sugar. Roll to coat with sugar and place onto the baking sheet. Space evenly, leaving about 2 inches between each.
- Bake in the preheated oven for 12 to 15 minutes. They will look a bit underbaked but be crackled a bit on top. Don't worry, they are baked through. Check to make sure they are lightly browned on the bottom.
- Leave to cool on the baking sheet for 5 to 8 minutes, then transfer to a wire rack to finish cooling completely. Enjoy! Betcha can't eat just one!
Thanks so much for visiting! Do come again!!
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