So my Iron Chef Battle was supposed to be today but the other person bailed on me!  I made these two dishes too …. so I am going to share it with you anyways.  I don’t have pictures though.  Next time!

 

Egg Noodles

 

Crème Brulee

 

Lets start with the Egg Noodles:

 

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

DIRECTIONS

1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

(article taken from here)

 

My tip for this is use a bread roller as seen in picture for step 2. Add enough flour to make sure the dough doesn’t stick.  Cut using a thin ruler or a blade.  I found that using a metal thing ruler worked better and faster.  To store, put a flour on a storing container so the noodles wouldn’t stick.

Crème Brulee: French Dessert!

INGREDIENTS

-8 egg yolks
-1/3 cup granulated white sugar
-2 cups heavy cream
-1 teaspoon pure vanilla extract
-1/4 cup granulated white sugar (for the caramelized tops OPTIONAL)

DIRECTIONS

1.  Start by mixing 8 egg yolks and 1/3 cup sugar in a bowl.  Make sure the sugar is dissolved and is a thick yellow substance.  Add cream and vanilla, and continue to whisk until well blended.  Try to use a knife and skim(or take out) the bubbles or foam on the surface.

2.  Preheat oven to 300 degrees.  Divide the mixture in 4-6 custard cups or ramekins (picture).  Fill a metal plate or container with 1-2 inches of HOT water.  Put the custard cup or ramekins in for a water bath.  Put the whole thing in the oven for 50-60 minutes.  Then take out and let them cool.  Don’t remove the cups until the water is room temperature. (Might take up to 3 hours to cool)

3. OPTIONAL STEP; Place 2-3 teaspoons of sugar on top of each cup.  Use a blowtorch or stove lighter to melt the sugar.

 

Original Article at

http://www.cremebrulee.com/creme.htm

 

This desert was probably the best pudding I’ve ever tasted.  It turned out well but the process was a bit expensive and time consuming.   It was a great and fun dish though. 

 

 

Sorry I can’t provide pictures but the recipes work!  Anyways, I’m making Shrimp Scampi in a 1-3 days from now.  Until then, Bon Apetit!

 

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