Creme Brulee

2025 ...
We kicked off January with a trip to Hualtulco, Mexico with some of our family.🇲🇽
In February, our first grandchild made her grand entrance into this world.👶🏻
In March we celebrated 3 family birthdays.🎉
I got spent 2 weeks in Ohio in April. 🐣  
The parties continued in May when we celebrated not 1, but 2 big graduations!!🎓
In June we moved our daughter to Savannah and our son's family to Dahlanoga.🏡  
And in July, our daughter got engaged to her soulmate.🥰

We've had so much to celebrate in 2025 and we're only 2/3 of our way through the year!  Thankful doesn't begin to describe my emotions about all these big events.  We've also got some big things planned for the rest of the year and I'll wait to share those details until later.😉

With all of these reasons to celebrate - you know that I've had my fair share of celebratory meals and treats this year.🎂 In my family, we mark milestone events with a fancy desserts.  Creme Brulee is one of those desserts that I usually save for special occasions.  But truthfully, it's really not all that pretentious.  It's actually fairly easy to make and I think this step by step recipe will have you wanting to make it for birthday parties and Tuesday night dinners. 😂 

Creme Brulee
2 teaspoons vanilla
​4 cups heavy cream
1 cup sugar
1/4 teaspoon salt
10 egg yolks

Combine cream, 1/3 cup sugar, salt and vanilla in saucepan.  

Bring to simmer.  Remove from heat and let sit 15 minutes. 

Whisk egg yolks and 1/3 cup sugar together until pale yellow.  

Slowly add cream mixture while whisking.  Return mixture to saucepan. 

Cook over low heat, stirring constantly until mixture reaches 180.  

Pour through a mesh strainer into a glass measuring cup.  

Pour or ladle mixture into 8 (4 ounce) ramekins.  Place on a baking sheet. 

Bake at 225 until custard reaches 180 degrees.  (45 min. - 1 hr.)

Transfer dishes to a wire rack to cool 2 hours.  Cover and refrigerate 4 hours. 

Dry tops of custards with paper towel.  Sprinkle 1 t. sugar over each. Torch with butane torch 4-5 inches from custard to melt sugar.  

Sprinkle with another teaspoon sugar and torch again, holding torch closer to custard to caramelize.  

Ciao!

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