The lobster ravioli was delicious. And a lot of work. I don't have a pasta machine so this was all done the old fashioned way and its a good thing I've been keeping up with Jillian or I don't know if I'd have the muscle required for making pasta.
Here I am working out my biceps rolling out the dough. I took pictures of the filling but it looks kinda like raw fish and I think it might put you off so I'm not posting those.
We made the dough, the lobster filling, and a cream sauce and while I don't think mine looked as pretty as it could have it did taste magnifico. If I made this again I think I'd throw some parsley on top.
On to dessert because that's really why you're still here reading. The creme brulee needs to be made early in the day or better yet a day ahead and then just before serving you fire up the torch and heat the sugar topping. The hard sugar topping is the key to a good creme brulee...gotta hear that tap tap tap when you touch it with your spoon. We pulled them out of the frig about 9 PM and realized we had no butane for the torch. That was disappointing. I was happy to pop them under the broiler but hubs said no way! and off he went to the supermarket. He returned with a can of fuel so I let him play with fire do the honors.
Creme Brulee
(I used a recipe found here)
4 egg yolks
1 tsp. vanilla
dash of salt
4 Tbsp. sugar
1 pt. heavy cream
Preheat oven to 350. Put the egg yolks into a small bowl and set aside. Put the sugar into a mixing bowl and add the cream. Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar.
While that's heating whisk the egg yolks to break up. When the sugar mixture is done stir it a bit to be sure it's completely dissolved. Stir in the eggs and whisk thoroughly. Add a dash of salt and the vanilla. Whisk well and pour into ramekins. I think this recipe would have filled 5 but I just made four in our practice run. Put the ramekins into a roasting pan and add enough hot water to the pan to come about halfway up the ramekins.
Bake at 350 for 40 minutes. They will be a little jiggly when you pull them out and will set up more in the frig. Let them cool a bit and then refrigerate overnite or at least several hours.
When ready to serve sprinkle the tops with sugar and then fire up the torch. If you don't have a torch you can set them under the broiler but what fun is that? I used plain sugar last weekend but am making some vanilla sugar this week to use on Saturday. You can also use brown sugar.
Squisito!
I'm definitely going to make these for my guests on Saturday. I think I'll add some berries alongside but it's not necessary. It's a light dessert and one that I can make a day ahead which is my favorite way to cook for a dinner party. Enjoy!
I'm linking up with Tasty Tuesdays today...visit Jen for more great recipes. Edited to link with Kelly's Korner-SUYL Desserts
