How do you like my new digs? Let me show you around…Hungry Cravings is now at hungrycravings.com! That’s minus the “blogspot”, and let me tell you, it feels super exciting—a lot like moving out of an apartment and into a first house! There’s also a new and improved About Lucy section, so that we can get to know each other a little better. And in case you’re wondering, any bookmarks and links should still work, which means you won’t get lost on your way over.
While the big move didn’t require any boxes or bubble wrap, it did involve a maddening “Another blog is already hosted at this address” error flashing in red for a whole week, an ignored “Magical Custom Domain Form” (and no, I’m not making that up), and then a “404 Not Found” error along with several panic-inducing minutes during which the blog was offline, and I was left asking, “Why does Google hate me?” But luckily, a very smart stranger came to my rescue, walking me through the convoluted steps required to make everything work. Thanks Chuck, words cannot convey my appreciation!
Needless to say, this move has been a long time coming, and I’m just thrilled! I’d like to wish you a warm welcome to my new home, so sit down and stay a while. And while you’re over, have some Blackberry-Lemon Crème Brûlée, which was inspired by blackberries I recently picked at the park.
Please make yourself at home!
Blackberry-Lemon Crème Brûlées
4 ounces sugar
1 tablespoon grated lemon zest
4 large eggs
6 ounces freshly squeezed lemon juice
8 ounces heavy cream
6 ounces blackberries
2 tablespoons Turbinado sugar
Preheat the oven to 350˚F. In a mixer fitted with a paddle attachment, mix the sugar and lemon zest on low until very fragrant. Add the eggs, then the lemon juice, and then the cream, mixing on low for several seconds after each addition until just combined. Strain through a fine mesh sieve. Skim off any foam from the surface. Divide the blackberries among 6 ramekins. Divide the lemon mixture among the ramekins and place them into a roasting pan. Add enough hot water to the roasting pan to come half way up the sides of the ramekins and bake for 23 to 25 minutes, or until just set. Remove from the water bath and let cool to room temperature. Refrigerate for 3 to 4 hours, or until firm.
Top 1 crème brûlée with 1 teaspoon of the Turbinado sugar and swirl to coat. Caramelize the sugar with a culinary torch. Finish the remaining crème brûlées with the remaining Turbinado sugar in the same manner. Serve immediately.
Serves 6. These custards are super puckery and not for the faint of tart—ideal for serious lemon lovers. Avoid whipping air into the eggs as they are being incorporated into the sugar mixture. You can tell that the crème brûlées are done when they jiggle like gelatin. If you don’t have a culinary torch, you can caramelize the sugar topping under a preheated broiler. These crème brûlées may be baked up to a day in advance and kept covered with plastic wrap in the refrigerator. Add Turbinado sugar and caramelize just before serving.