When I was in middle school and high school, I was a tremendous athlete. I was the captain of our volleyball team. I was the starting pitcher for the girls’ softball team. I still hold the Nebraska girls’ record for pole vaulting.
I didn’t play a single sport. Not a one. It wasn’t entirely my fault. At my high school in the 60s and 70s, there were no athletic options for girls. None. Zero. Zip. There are now, but in those days, if you weren’t a cheerleader, you got no school-sponsored exercise beyond gym class. And then most of the exercise in gym class came from attempting to outrun the gym teacher so that you didn’t have to take a shower which would require taking off your clothes in front of others.
In my case, it didn’t make a lick of difference because I likely wouldn’t have played any sports even if I’d had the option. I’m just not very athletic. Though my siblings and I all love many sports, and eagerly watched our kids and now watch our grandkids in all sorts of athletic activities, it’s safe to say that Mom and Dad weren’t troubled by too many letters of intent to any colleges for any of us.
Late last week, Addie texted me and asked if she could come over and do a test run on making crème brulee, something she wants to serve at her upcoming dinner party. Yes, you are recalling right. Addie is 13. But she has a yearly dinner party for which she prepares all of her food.
Anyway, I agreed to help her with the crème brulee test run on Saturday.
And then she texted me a bit later and asked if it would be okay to set up the volleyball net in our back yard and invite two or three of her girlfriends over to play volleyball, as volleyball tryouts are being held Tuesday and Thursday.
Yep, I assured her. That would be just fine. And then, of course, Bill got to work making our backyard look like an Olympic volleyball court. He mowed an area the appropriate size. He laid down a rope to indicate boundaries. He trimmed the nearby tree. I was waiting for the truck to pull up and dump a load of sand. I love my husband.
Just before the girls were scheduled to arrive, I left for a quick trip to the grocery store. When I returned, my vision of some girls tossing a volleyball around and giggling was put to rest. Addie had set up a full-out volleyball clinic, including a coach. Now, to be fair, the coach is the mother of one of the girls, but she had played volleyball in school, and was very good and very knowledgeable. It was serious business, my friends. If those girls don’t make the team, it will be through no fault of either Addie, Bill, or me.
Back to my area of expertise, which is certainly not volleyball. Crème Brulee.
Addie and I spent the morning making the crème brulee. And they turned out perfectly….
Once the girls took a break from volleyball, they came inside and took a turn at using my rarely-used kitchen propane torch and burning the sugar on their individual desserts….
I will leave you with the recipe for crème brulee, but not the recipe for successful volleyball skills. You’ll have to ask Addie.
Makes six servings
1 qt. heavy cream
1 vanilla bean, split and scraped
1 c. white sugar, divided
6 egg yolks
Preheat the oven to 325 degrees.
Place the cream, vanilla bean and its pulp into a saucepan over medium-high heat. Bring it to a boil, stirring constantly to prevent burning. Once it reaches temperature, remove it immediately from the heat. Cover and let it sit 15 min. to cool. Remove the vanilla bean.
In a medium bowl, whisk together ½ c. sugar and the egg yolks until the mixture just starts to lighten in color. Then add the cream A LITTLE AT A TIME, stirring continually. If you add the hot mixture too quickly, the egg mixture will scramble. Once combined, pour the custard into 6 (7-8 oz.) ramekins. Place the ramekins onto a large sheet pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set but still shaky in the center, about 40-45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours, or up to 3 days.
When ready to serve, remove the ramekins from the refrigerator and allow 30 minutes to come to room temperature. Using the remaining sugar, spread evenly over the custard. Then, using a kitchen torch, melt the sugar and form a crispy crust.
Allow to rest for at least 5 minutes before serving.
Nana’s Notes: I assure you, the crème brulee did not rest 5 minutes before the girls dug in. From the sounds of delight, they must have been good.
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