The Student News Site of Dos Pueblos High School

The Charger Account

The Student News Site of Dos Pueblos High School

The Charger Account

The Student News Site of Dos Pueblos High School

The Charger Account

Cozy Cuisine Vol.2: Dessert Edition

Evie Pazan
Graphic by Evie Pazan
Seraph Sanders (11) stands outside of the library on a sunny day. (Jayden Garcia)

There are a lot of foods in the world, and a lot of different desserts. What kind of foods do others enjoy after dinner? In this edition of Cozy Cuisine we asked students what their comfort dessert is. Seraph Sanders (11) tells us about his comfort dessert.

“My comfort dessert is probably crème brûlée,” Seraph said. “My sister makes it, she’s really good at it. The best ever.”

Crème brûlée is an originally French dish that is also known as crema catalana in Spain and trinity cream in England. It has a custard base with a caramelized layer of sugar on the top. Crème brûlée is often flavored with vanilla, however other flavorings can be used in the dish giving it a different flavor.

To Seraph, it’s special to him, as dessert isn’t something that’s often had at his household.

“We don’t have a lot of desserts at home, and something about making it kinda makes it extra special to me,” Seraph said.

Ingredients: 1 quart heavy cream, 1 vanilla bean which is split and scraped, 1 cup vanilla sugar, 6 large egg yolks, 2 quarts hot water

Step 1. Preheat oven to 325 degrees Fahrenheit
Step 2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
Step 3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Step 4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Recipe Courtesy of The Food Network

Photo Courtesy of Wikipedia

Never miss out on new articles!

Leave a Comment
Donate to The Charger Account

Your donation will support the student journalists of Dos Pueblos High School. Your contribution will allow us to purchase equipment and cover our annual website hosting costs.

More to Discover
About the Contributors
Jayden Garcia
Jayden Garcia, Reporter
Jayden Garcia (10) enjoys reading books and explores various genres. Although he hasn’t been able to commit to reading daily, he still makes efforts to visit the library. “When I do get the chance to read, I’ll go to the library…either [a] school or public one,” he said.  
Evie Pazan
Evie Pazan, Business Manager/For-fun Editor
Evie Pazan (12) proudly sports their ‘I love my girlfriend’ shirt, an homage to their partner, Michelle. What started as a “silly thing” one year ago at school, has blossomed into a thriving long-distance relationship. “She just makes me so happy. Seeing her being happy makes me so happy.”
Donate to The Charger Account

Comments (0)

Comments made on the Charger Account website are believed to reflect on the publication as a whole and must be approved by the Editor(s)-in-Chief. Comments that contain hate speech, excessive profanity, private information not willfully given, or content considered libelous or obscene will not be approved.
All The Charger Account Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *