Classic Creme Brulee

In our family we have a tradition of celebrating birthdays with a special meal - the guest of honor picks all their favorite foods, including dessert.  Now that our oldest is engaged, I thought it was appropriate to include our future daughter in law in this tradition.  When asked, she didn't hesitate listing the items she wanted for her special dinner.  Pork Tenderloin Medallions with Black Cherry and Raspberry Reduction, dinner rolls, and her childhood favorite green bean casserole.  Oh, and for dessert - Creme Brulee.  I love Creme Brulee so I was happy she asked for it.  Yes, it's rich and super high in calories, but it's so delicious I don't mind splurging every now and then.

Note:  If you're like me and prefer your creme brulee to be comprised of a crunchy caramelized top layer sitting on top of a COLD creamy custard, be sure to use deep ramekins (shallow ramekins allow the custard to warm too much during the torching process).  

Mmmmmmmmmmm... please excuse me while I devour every luscious bite. 

Items used to make this recipe:

(affiliate links)

• 8-ounce ramekins https://amzn.to/3ZRPPR2

• kitchen torch https://amzn.to/3YF5iSU

• vanilla beans https://amzn.to/3yDsNRE

• pure vanilla extract https://amzn.to/3lcgpoF

• turbinado sugar https://amzn.to/3JCO4RO

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Classic Creme Brulee

makes six 8-ounce servings

Printable Recipe

Ingredients

• 4 cups heavy cream

• 1 vanilla bean, split (or 2 teaspoons pure vanilla extract or vanilla bean paste)

• 1/2 cup sugar

• 6 egg yolks

• turbinado sugar

Directions

1. Preheat oven to 325F.

2. In a medium sauce pan, heat the cream and vanilla bean until the mix simmers (if using vanilla extract or paste, add during step 3).

3. Remove pan from heat and let sit for 10 minutes (if using vanilla extract or paste, stir in now).

4. In a bowl whisk together the sugar and yolks until they are a pale yellow.

5. Slowly whisk cream into the egg mixture and pour into 6 custard dishes.

6. Place 8-ounce ramekins or custard dishes in a large baking dish lined with a towel.

7. Pour boiling water into baking dish so the level of water reaches half way up the ramekins.

8. Bake for 30-40 minutes or until custard is firm but still wiggles - internal temp should reach 170F (start checking the custard at 30 minutes).

9. Remove from oven and place custard dishes on a rack to rest for 1 hour; then transfer to refrigerator to chill for at least 4 hours (can be made up to 3 days in advance).

10. Top with an even layer of granulated sugar (or Turbinado sugar) and use a kitchen torch to caramelize the sugar. Alternately, you can caramelize the sugar under a broiler, being careful to not allow the cold custard to warm too much.

Notes

• Pure vanilla extract or vanilla bean paste may be used instead of splitting a vanilla bean, but the vanilla bean gives a much better flavor.

• If cream and egg mixture doesn’t reach 170F, the custard won’t set.

• During the brûlée process, granulated sugar will result in a more glass-like coating, but turbinado sugar offers a more caramelized flavor. Either will work fine.

• The baked custards can be refrigerated for up to 3 days, but don’t burpee the tops until just before serving.

4-Chip Faux Fudge

I love faux fudge - it's never gritty, never pasty, and never too sweet.  Just silky smooth like a chocolate truffle.  Super easy to make too - no candy thermometer needed.  You can whip up a batch in no time.  

Four-Chip Faux Fudge

Makes one 9x13 pan (4 1/2 pounds)

Printable Recipe

Ingredients

• 12 tablespoons salted butter, plus a little more to grease foil lined pan

• 1 14-ounce can sweetened condensed milk

• 3 tablespoons milk

• 12 ounces semisweet chocolate chips

• 11 1/2 ounces milk chocolate chips

• 10 ounces peanut butter chips

• 1 cup butterscotch chips

• 7 ounces marshmallow cream

• 1/2 teaspoon pure almond extract

• 1/2 teaspoon pure vanilla extract

• Optional: 1 cup chopped blanched almonds (or any other nut)

Directions

1. Line a 13x9-inch pan with buttered foil (or use non-stick foil); set pan aside.

2. In a large heavy-bottomed saucepan, melt 12 tablespoons butter over low heat.

3. Add the condensed milk, milk, and the 4 varieties of baking chips; cook over low heat, stirring constantly until smooth.

4. Remove from heat; stir in marshmallow cream and extracts. Stir until very well blended. Stir in the nuts if using.

5. Spread fudge in prepared pan; refrigerate until set.

6. When fudge is firmly set, cut into desired portions. Store leftovers in the refrigerator. Yield: about 4 1/2 pounds fudge.

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