Drum Roll Please.
The winners of the January 2011 Vanilla Bean Giveaway are:
Nancy @ Life In The Second Half
Nancy @ Blissed Out Grandma
Tamis @ The Marks 5
Email me your mailing address (firstname.lastname@example.org) and I will package and send out your Vanilla Beans faster than you can make Creme Brulee.
Speaking of Creme Brulee, I have been testing some recipes and want to revise my original post to this, new and improved version:
Creme Brulee (makes 6-8 servings)
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup sugar (divided in to two half cup portions)
6 large egg yolks
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its caviar (pulp) into a medium saucepan set over medium-high heat and bring to a boil. Remove from heat and cover for 15 minutes. Remove the vanilla bean "husk".
Meanwhile, whisk together 1/2 cup sugar and the egg yolks until well blended and yolks just begin to lighten in color.
Add the cream/vanilla mixture slowly into the egg yolks, stirring constantly. Do this slowly as to not cook the yolks.
Pour the liquid into 6-8 ounce ramekins. Place the ramekins into a large broiler pan or roasting pan. Add hot water to come halfway up the ramekins*. Bake just until the creme brulee is set, but still trembling in the middle. About 45 minutes. Remove the ramekins from the hot water bath and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee about 30 minutes prior to serving. Sprinkle the remaining 1/2 cup sugar over the creme brulee, dividing evenly. Using a torch, or your broiler, melt the sugar until it is golden brown and crisp. Let set 5 minutes before serving.
*the easiest and safest way to do this is to boil water in your teapot. Place the roasting pan with the ramekins in the oven and pour the water into the pan. This will prevent unwanted and dangerous spills as you place the dessert in the oven.
Congratulations to the winners! Please let me know how you use your beans!! (both the Vanilla and your brain)
I will be sponsoring more giveaways in 2011 - because it makes me happy; so stay tuned and keep cooking!