Wednesday, February 25, 2009

Crème Brûlée part 3: Punk and Punctuality

Separating the whites from the yolks is every bit as fun as it looks. The pour-back-and-forth-between-halves-of-eggshells method is fraught with peril. All those sharp edges that threaten our delicate yolk make us uneasy.

Strain the cream mixture through 100 layers of cheesecloth (here we used three layers of Ultra-Hyper Cheesecloth).

Make sure to make reverence to Cthulhu in all your kitchen implements. Ia! Ia! Hastur!
Ia Hastur cf’ ayak ‘vulgtmm!

Here we temper our yolks by playing P.D.Q. Bach's The Ill-Tempered Klavier. Slowly adding the hot cream also helps.