I didn’t get to make the Irish Soda bread for St. Paddy’s day as I was caught up making a conserve for the first time and had my first experience with water bath canning. Note: Do yourself a favour and buy jar tongs. That way you’re not cursing as the jar slips away from the tongs splashing hot water everywhere and you’re trying to McGuyver a way to get it out with the limited contents of your kitchen drawer.
Anyway. Onto the green.
My neighbour recently received a creme brulee kit. She’s not a baker, I’m not even sure if she’s ever baked anything, but she wanted to try making creme brulee with my help. I wouldn’t call myself an expert as I’ve only made it once in my life, but I thought it’d be fun to do and I get to use a blow torch!
We made a matcha-lime creme brulee. This recipe took FOREVER, but that wasn’t really the recipe’s fault. We started it late at night and we had to refrigerate the mixture. But we couldn’t continue the next day. My neighbour baked it, but it hadn’t completely set so when I saw it, it needed to be in the oven for an extra hour. I think it took 6 days for us to complete it. The blow torch was fun and scary. I’m pretty accident-prone and I didn’t want to accidentally set their unit on fire!
The tops cracked nicely and the creme brulees were finally a success! The lime overpowered the matcha and with matcha being a pricey ingredient, I’d probably reduce the zest or omit it completely.by