Little author notes about so much.
Ownership Disclaimer: Glee? Oh come on, not mine. I read Klaine, beta Klaine, breathe and just love Klaine. I adore KurtBastian too, and … These chapters come out independently of other stories…. Ownership and recognition where it's due, and… what's mine is mine too. I have no idea where these recipes originated, it doesn't really matter.
Song/music choice: Jump, Glee version during the episode of Mattresses in season one.
And: I'd be tickled pink if you like my words. Please review? It's really important for personal growth and blah di blah.
Dedication: For everyone who loves food, especially desserts. Desserts should be ruled the main course.
~ S5 Ep13.5, Recipes of Love ~
Blaine was making a creme brulee, for breakfast.
Creme brulee is not a breakfast dish, but Blaine gets away with such mistakes, Kurt loves him no matter how mixed up ...
~ Blaine's Crème Brulee ~
Shopping List:
2 cups pure cream
1 teaspoon vanilla bean paste
5 egg yolks
1/3 cup caster sugar
2 tablespoons brown sugar
Instructions:
Preheat oven to 150°C/130°C fan-forced. Place a folded tea-towel in base of a roasting pan. Place four 3/4 cup-capacity ovenproof dishes in pan.
Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally (don't boil), for 8 to 10 minutes or until just simmering.
Meanwhile, whisk egg yolks and caster sugar together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into dishes. Add boiling water to pan until halfway up sides of dishes.
Bake for 35 minutes or until almost set (mixture will wobble slightly). Remove dishes from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight.
Preheat grill on high. Place a wet tea-towel in pan. Place dishes on top. Sprinkle brûlées with brown sugar. Arrange ice cubes around dishes to prevent custard overcooking. Grill for 5 minutes or until sugar starts to melt. Set aside for 5 minutes. Serve.
The anxiety of making soufflés is gone forever with this freezer-to-oven recipe. The whipped cream is delicious, but you can also serve pieces of English toffee and fresh, dried, or candied fruit with the soufflés so your guests can garnish as they please.
~ Kurt's Rum Chocolate Souffle ~
1/2 oz. (1 Tbs.) unsalted butter, melted
1/2 cup plus 2 Tbs. granulated sugar
1/2 cup plus 1 Tbs. whole milk
6 oz. bittersweet chocolate, preferably 64% cacao, chopped
6 large egg whites, at room temperature
4 large egg yolks
For the cream
1/2 cup heavy cream
1 Tbs. light brown or demerara sugar
1 Tbs. dark rum
1/4 tsp. pure vanilla extract
Make the soufflés
Brush eight 6-oz. straight-sided ramekins with the butter and coat evenly with 2 Tbs. of the sugar, tapping out the excess. Set aside.
In a 2- to 3-quart saucepan, heat the milk over medium-high heat until steaming hot. Add the chocolate and stir with a rubber spatula until melted. Transfer the chocolate mixture to a large bowl and set aside.
Combine the remaining 1/2 cup sugar and 2 Tbs. water in a 2-quart saucepan and set over medium heat, stirring frequently, until the sugar is completely dissolved. Let sit at room temperature while you whip the egg whites.
In a stand mixer fitted with the whisk attachment, whip the whites on medium speed until soft peaks form, about 3 minutes. With the mixer running, slowly pour the sugar syrup down the side of the bowl into the whites. Increase the speed to high and beat until the whites hold medium peaks, about 1-1/2 minutes.
Mix the egg yolks into the melted chocolate until combined. Fold one-third of the whites into the chocolate mixture until totally combined. Add the remaining two-thirds of the whites and fold until no streaks remain. Divide the batter evenly among the prepared ramekins. Freeze until solid, at least 8 hours ahead, then wrap tightly with plastic wrap. (The soufflés may be made to this point up to 1 week ahead.)
Bake the soufflés
When ready to serve, position a rack in the top third of the oven and heat the oven to 375°F. Remove the ramekins from the freezer and bake until the tops are puffed and cracked (either at the edges or on top) and the soufflés are barely set in the middle, 18 to 20 minutes.
Make the whipped cream
While the soufflés are baking, in a medium bowl, whip the cream using a hand mixer on medium speed until thickened enough to hold very soft peaks. Add the brown sugar, rum, and vanilla and continue to mix until soft peaks form.
Serve the soufflés, topped with dollops of whipped cream, immediately after baking.
More little author notes, 'cause I'm kute and I kan.
Kurt mentions his body being like a rum chocolate souffle, in season one. He has to limber up for kicking the ball in some game.
Burt tries his hand at cooking something, with Kurt. And I thought it was a crème brullee, but now I wonder if it was just a souffle.
Who cares, make 'em, enjoy 'em and do your own dishes.
~ And now we wait for Episode 14 ~