So… You want dessert. You have three eggs. Two people. Two very different ideas about dessert, let alone ‘picky person’ ingredient desires. What do you make? Eggs! Well, sort of.
Julia Childs set a precedence for Americans to embrace French cooking. Everyone who adores French food knows there is lots of Butter, Cream and Eggs throughout many of the desserts. No dairy-free, cholesterol fearing, gluten-free eaters in that genre!
So why did we Americans exit the back door on such fabulous food? Because we eat too dang much of everything! Many cultures have a theoretical practice that teaches ‘nothing in excess’. But not here in America! Nope. We want the biggest of everything. Something our nation of excessive health issues, is paying for now.
Petit! Now there’s a beautiful French word that got tossed out of our vocabulary , back in the 70’s. Small. Tiny. Little. Petite! If we could just retrain our eye into seeing small portions as something artful, adorable, DELICIOUS, then maybe we could all go back to eating anything and everything we once enjoyed; just in very small, petite, portions.
I started out my morning, this morning, with three eggs. I wanted to make dessert. I ended up with four Creme Brûlée and a dozen Macarons. How? Because to I made them all an adorable petite size.
Here is the bonus … each dessert has only three ingredients! The Creme Brûlée is a rich creamy dessert for the traditional taste buds, ie hubby, and the sort-of macaron cookies are for missy gluten-free, lactose-free me! In less than 45-minutes these spectacular desserts can be ready, not that we are in a big hurry to go anywhere these weird days, but maybe that sweet-tooth is in a hurry!!
Let’s start by separating those eggs; whites in one bowl and yolks in a different bowl.
Simple Creme Brûlée – Makes 4 small or 2 medium cups
- Egg yolks – 3
- Sugar – 1/4 cup with a pinch to glaze the top
- Cream – 1 cup
- All other flavor enhancers are up to you, lemon peel, vanilla, rum – just a pinch
Preparation – Preheat oven to 350
Whisk all ingredients well. Pour batter into baking cups. Set cups in a pan with enough water to immerse the cups 1/4 the way up (cups in bath). Bake about 30 minutes or until the custard sets. Sprinkle a little sugar on top each and turn oven to broil for a quickie minute. Watch that it doesn’t burn. Yummy!
Definitely add a few 4-ounce baking ramekin cups to your kitchen supplies. So many varied desserts can be prepared in them; frozen or baked. Also they make the perfect size for serving Tapas size dishes in; gazpacho, vichyssoise, egg-drop soup or a variety of other small bite eats!
Cookies – Makes about 12
- Egg whites – 3
- Almond flour – 1 cup
- Sugar – 1/4 cup
- Flavors if you like – pinch of almond extract is nice but not needed
Preparation – Oven is already set to 350
Whip the egg whites till they begin to thicken. Slowly pour in sugar and whip until they begin to peak. Slowly pour in flour and fold the mixture. Place a dollop on a parchment lined cookie tray or a silicon cookie sheet liner (love these). Place cookies in oven for about 12 minutes, or until edges begin to change color.
There ya have it! Two great desserts with three eggs!