29 May 2009

Something fresh in the air: Green tea Creme brulée & caramel swirls

Pink daises

I begin blogging about two years ago. My husband gave me for Christmas my first digital camera. And I start to cook and take pictures meanwhile my husband patiently

waits that I end my zillion of shots to eat, sometimes cold, poor thing. After each shot I discovered new things that I can do with my camera and I enjoy it a lot.

Creme brulée

I worked with advertising for much time and many of my partners are food stylist set designers, and photographers. I clearly saw when the scene was right, with nice light, good composition, and perfect to show to the client, but I never tried by my own.

I always love art, movies, books, and photo; in fact the first thing that I observed when I watched a movie was the photo. I memorized the director of photography’s name. He was for me most important than the main actor. In college I had photo classes, but this gone and I move forward with others activities.

New camera, first shot (Cheese and bread)

My other great passion always was cook, but not just cook Food for me means something beautiful and well presented ,gorgeous to see and delicious to eat So, I found in blogging the perfect marriage_ cook and images. As the time goes by I felt that I needed to get through the next level. A reflex camera was my goal.And I had been saving for almost a year to buy one for me. My birthday is next month but my husband bring forward and gave me my long yearned reflex digital camera

after see how sad and frustrated I had been when someone ask if I used a cell phone camera after I uploaded (I must be candied) a bad photo. He is the best husband and I am lucky to be with him.As from now you must found better quality and high resolution in my photos, and I am so happy and proud to brig you a better blog as well. So let’s celebrate with my version of crème brulée tart. I used, instead caramelized sugar swirl caramel and scented with green tea I hope you have enjoyed the news and recipe. That I created specially for this occasion

Scented green tea crème brulee swirl caramel mini tarts Creme brulée & Caramel swirls Simple Pate sable crust • 250 g plain flour • 100 g icing sugar • 1 pinch salt • 150 g unsalted butter, softened • 3 egg yolks Method Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl. . Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen). Preheat the oven to (360 F). Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin.or mini tart molds. Line the tin with the pastry and then line the pastry with aluminum foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown. Allow to cool. Green tea crème brulée 3 cups heavy cream 2 tablespoons green tea or another tea that you prefers 8 egg yolks 1/2 cup white granulated sugar Method Place cream in a medium heavy-bottomed pan, add the tea and heat until bubbles begin to form at edges of the pan. Remove from heat and let stand 30 minutes to infuse the cream with the tea flavor. Beat egg yolks with sugar until pale and thick. Strain cream and tea with a fine sieve and pour into egg yolk mixture. Cook, without boiling, over low heat until mixture thickens and coats the back of a metal spoon. Remove from heat and pour over the crust Cover and refrigerate 3 hours, until set. Decorate with the caramel threads. To prepare Caramel Threads: In a heavy, small saucepan or skillet, combine 1/2 cup sugar, 2 tablespoons water, lemon juice or a tablespoon cider vinegar .It is for to prevent the caramel will not melted later. Place on medium-high heat and bring to a boil, stirring until sugar dissolves. Cover pan and cook 3 minutes. Remove lid and wash down side of pan with a pastry brush dipped in water. Cook syrup, swirling the pan, for 3 to 4 minutes, or until syrup is amber, or the color of deeply brewed tea. Don't allow syrup to burn. Immediately remove pan from heat and set aside to cool for 2 to 3 minutes, or until syrup begins to thicken. Using a fork, drizzle caramel over the tarts. (If caramel in pan hardens, stir in a teaspoon of water and heat over low heat.) AddThis Social Bookmark Button


Ivy said...

Your photos are always very beautiful and you are lucky to have a husband who is patient and waits for you to get your photos. I have a hungry family waiting to eat and I hardly take a few quick photos on the kitchen table. Your creme brulee sounds delicious.

Manggy said...

Aww, that's so touching! What was your old camera?
I love the square tarts-- they look so elegant! :)

Laurie said...

Congratulations Sylvia
and "Happy Birthday"!

I know exactly how you feel.. when it comes to the camera. I wasn't satisfied with my photo's on my blog, it could be coming from a print publishing background it unnerved me to post photo's that i didn't like looking at myself. I love LOVE my digital SLR. My husband is my greatest supporter when it comes to my writing and food blogging. He has really made a huge effort to make me a more capable foodie by getting us a great camera. Now I am looking to by a new macro for close ups and a wide angle lens for table settings. The possibilities are endless! :) Ciao and hugs and have a wonderful weekend!!
Oh yah.. the caramel swirls and creme brulee look sooo yummy!!:)

Hillary said...

This is beautiful! I've never seen creme brulee served in a tart like that, let alone with caramel swirls on top. The presentation is gorgeous!

Marta said...

Enhorabuena por esa nueva camara!!!! Tus fotos siempre han sido bellas y muy apetitosas, pero estoy muy feliz de que ahora puedas darte el gusto de jugar aun mas con la fotografia!
I have some matcha at home and I'm thinking this might be a nice place to showcase it! Great version of the classic!

lisaiscooking said...

Your photos have always been lovely, but a new camera sounds great! Happy Birthday early! Your tart looks incredible.

Sneh | Gels Kitchen said...

Beautiful presentation and a lovely recipe! Thnx for sharing :-)

Helene said...

Your pictures are gorgeous. Nice gift. I love your crème brulée.

What kind of camera did you receive?

Moira said...

Parabéns, pelas belissimas postagens e fotografias que fazem deste blog uma verdadeira delícia.
Beijos de Portugal

dawn said...

Yummy that recipe sounds delicious...looks cool..pictures are so inviting...lovely photos..i wanna try it..up here i always have a hard time trying to find ingredients..one of my friend introduced me to a great resource www.myethnicworld.com and i thought that i pass great along as well..thanks for sharing...i forgot to mention happy birthday in advance.

Lori Lynn said...

Your photography is absolutely stunning Sylvia. The creme brulée looks awesome. Congrats on 2 years of blogging (me too). Looking forward to reading and enjoying more of your photography and recipes in the year to come.
Lori Lynn

Sarah said...

Congratulations on your new camera! I'm sure you will have a great time getting to know it!!! Happy birthday and the desserts look beautiful.

Anonymous said...

You are such a wonderful person, a talented cook and designer and photographer. I enjoy very much visiting your blog every week. I love all your photographs AND your recipes.

Congratulations on your new camera. I know you'll have a good time with it and Happy, happy birthday!

May all your dreams continue to come true.

Paz xoxox

Bellini Valli said...

Happy birthday. What a wonderful gift. I have always thought your photos were beautiful and was never disappointed.

Sophie said...

MMMMMM...Sylvia! Your green tea crème brulée looks fenomenal! Superb! fabulous! Excellent!
Your pictures are so lovely,...as always!
I bet this dessert tasted excellent! This is pure indulgence!! MMMMMM....

chocolatecup said...

wow!!! lovelylovely caramel threads:)