Black and White Cheesecake

Today's Fav

Mmmm, mmm, mmm, we love this dessert!! And yes, you can use your kitchen torches to brown the sugar on top but please don't do this around the kids, or with the kids, until they are older (mine can't wait.)

I was inspired recently by the very fine creme brulee at Grissini's, our local, excellent Italian restaurant. Theirs is lovely, not too sweet and quietly elegant.
This is the closest thing I've made. And it happens to be the fastest creme brulee I have ever seen in my life.

1 2/3 c. heavy cream
4 large eggs
1/3 c. sugar
2 capfuls vanilla extract
4 T. brown sugar OR 4 T. white sugar

Put cream in a big bowl in the microwave (yes, microwave!) and cook on high for 3 minutes.
Whisk eggs, sugar and vanilla together in a large bowl.
Pour hot cream in a thin stream down the side of the other bowl, whisking constantly as the hot cream is added to the egg mixture (otherwise the eggs will cook.)
Pour 1/2 to 3/4 c. of the mixture into four microwave safe bowls or cups. Place each filled container into a larger bowl or container filled with hot water, like a little island in the middle of the ocean. Make sure all edges are separated by water. Once you put the cup or bowl in the larger bowl, make sure the hot water in the larger bowl rises above the creme brulee in the inside container about 1/2 inch. (The creme brulee cooks more with the outside water by its side.)
If you have a large microwave, you can put more cups in one bigger bowl but if you have a small one, you can microwave each portion individually in hot water in a larger bowl.
Microwave on high for 4 minutes or just until the middle of the creme brulee is just set. You can tell this by poking the top gently with the back of a spoon--the creme brulee should feel firm and a little bouncy. Let cool in hot water for a while. The dessert is actually delicious at this point, but you can chill it in the fridge until completely cool.
For topping, sprinkle 1 T. brown sugar on top when it's still a little warm and spread it around with the back of a spoon, pushing it gently into the top of the creme brulee. The sugar will darken. This is a fast version of the traditional browned sugar.
To make the traditional topping, you sprinkle the tops with about 1 T. of white sugar and brown them under the broiler (make sure your cookware takes broiler heat)--watch closely and pull as soon as they brown--it's easy to overdo it. Enjoy!

This recipe is adapted from Audrey Robertson's recipe, published on-line recently on the website Chow. Thanks Audrey!
Mel Baker is writing a cookbook.

updates updated

Hey everyone, thanks for your thoughts!! Keep those cards and letters and e-mails coming, please! My former kidney stones are leaving and I hope to keep them to as small a size as possible in future!! You do that too--okay?--drink lots of water!
Here's some more columns, bake on, my best cooking wishes to you all!!

Helllooo everyone!
Sorry for the long delay...yes, it WAS stones. I'm hoping to update the blog shortly, with new recipes and pictures...
Hope you've all been doing well!