A couple weeks ago as I was casually talking to my advisor at school, Mr. Browse, he mentioned that he had a gas torch for cooking. I had never used a gas torch before but I knew it would be fun to make crème brûlée. My advisor and I then decided to have a dinner at his house in which every advisee would contribute something. The dinner menu was quiet scattered and did not really make sense together but we enjoyed it anyways! Melody, a fellow advisee, made cheddar garlic biscuits. Claudia and I made chicken tikka masala. Although we only sautéed chicken and added the sauce it was still Claudia’s first real cooking experience other than making cereal! She did very well. We used Patak’s sauce, which can be found at any grocery store.
Look at Claudia go!
Melody’s Red Lobster Cheddar Garlic Biscuits
- 2 ½ cups Bisquick baking mix
- ¾ cup cold whole milk
- 4 tablespoons cold butter (1/2 stick)
- ¼ teaspoon garlic powder
- 1 heaping cup grated cheddar cheese
Bush on Top
- 2 tablespoons butter, melted
- ¼ teaspoon dried parsley flakes
- ½ teaspoon garlic powder
- A pinch of salt
- Preheat your oven to 400 degrees.
- Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.
- Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
- Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
- When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.
Out of all the recipes for crème brulee out there I chose Ina Garten’s.
- 1 large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- Preheat the oven to 300 degrees.
- Mix egg, egg yolks, and sugar together with an electric mixer.
- Scald cream in a saucepan until it is very hot, but not boiling.
- While whisking the egg and sugar mixture pour in the hot cream.
- Add the vanilla and mix thoroughly.
- Place ramekins in a baking pan that has been filled with hot boiling water.
- Bake the custards for 40 minutes or until they are set.
- Cool to room temperature.
- Sprinkle sugar, about a tablespoon, on top of each ramekin and use the torch! The sugar will caramelize; wait about 30 seconds after you have torched your crème brulee to touch the top with a spoon to make sure you have a hard sugary top.
You can find Ina’s recipe here!