Do you like baking or cooking?

Is baking harder than cooking? I like savory food, and always a sucker for salty snacks. Baking has always been something I avoided. Compared to cooking, baking is like math or classical music, so precise and exact. Baking rewards those who follow the rules. And the reward in this case, it’s the silky, creamy, eggy, if that is a word, with a hint of sweetness that makes you sit up straighter and just smile.

I am commanded to march when baking and free to dance when I cook. Cooking is like poetry or contemporary music. I personally prefer cooking, where the rules are meant to be bend.

What about you? Do you prefer cooking or baking? Or should I say dancing or marching?

Recipe:

Ingredient:

• 2 ¼ cup 35% cream
• 1 vanilla bean
• ¼ cup sugar
• ¼ cup of extra sugar
• 4 large egg yolks
• 1 large whole egg

Instructions:

1. Preheat oven to 325 °F
2. In a small pot heat cream on medium low for 5 mins with vanilla bean cut in half (Watch that it doesn’t boil). Scrape out vanilla seeds and add vanilla bean stock, combine both with cream.
3. In a bowl, whisk egg yolks, whole egg and sugar. Stir in the hot cream, pour mixture into ramekins
4. Bake in a water bath in middle rack of the oven. Place the ramekins in baking dish. Pour hot water ¾ of the way up the side of dishes. Bake 40 minutes.
5. Let cool, refrigerate at least 4 hours
6. Sprinkle with sugar and caramelize with a torch
7. Serve immediately