Mmm...it's a New Years Eve feast tonight at our house!! We always have king crab legs to eat for dinner tonight, and I got some good looking ones this year! The boy is going to Grandma's house for a NYE party with his grandparents (I'm sure it will be thrilling...my mom has always been one to celebrate NYE when it turns midnight on the east coast), the husband and I are going to an afternoon hockey game, then it's home for our feast! And probably some college football.
Since we have king crab legs so rarely, I always have to look up how to do them. This website had great tips on cooking them. I think this is somehow the same website I always find...I should probably just bookmark it. I normally bake them, but the husband is thinking of grilling them. He thinks we've done it that way before, but I don't remember. So here's how I do them, taken from the above website.
King Crab Legs
For whole (defrosted) crab legs, bake in a 350 oven for 8-9 minutes. Serve with melted butter.
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Pretty easy, huh. I put them in a roasting pan because normally the legs I buy are pretty big, so that's the easiest way to get them all cooking at the same time.
So, on to creme brulee. I heart creme brulee. I heart it very much. I think around this time last year (may have even been for NYE) I was looking for a creme brulee recipe because I had FINALLY gotten one of the sets with the blow torch. I had literally been asking for one for years for Christmas, Mother's Day, anniversary, my birthday...an occasion in which a gift is received, I asked for one. Last Christmas the husband came through and got one for me. Woo hoo! Then we went to use it and realized we had no fuel for it. Much sadness. But now we have the fuel and I wanted to do something fancy, so we're having creme brulee for dessert tonight. Anyway, I found this recipe online and it was awesome and easy, what could be better?!
Easy Creme Brulee
2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup or so of light brown sugar.
Preheat oven to 275 degrees. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into ramekins. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.
Then put them in the refrigerator and let them chill overnight.
Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can put them under the broiler for a minute or so. The point is, you need to caramelize (melt and let harden) the sugar.
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Okay, I somehow missed the part about letting them chill overnight. DAMN IT!!! So I guess we'll be enjoying creme brulee tomorrow night. I'm so bummed. I did buy some spicy tuna rolls yesterday just in case we wanted an appetizer, so at least we have those in addition to the crab legs. Anyway, back to the creme brulee. Last time I made this I had to use the broiler, and they turned out just fine. Just watch them closely so they don't burn!
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