Creme Brulee'

There's something about Fall that makes me want to linger a little longer at the table~and Creme Brulee is the perfect dessert for doing just that. Beneath that crisp, caramelized sugar crust is the silkiest vanilla custard: rich, creamy, and surprisingly simple to make.

I love the contrast of cracking through the warm, glassy topping with a spoon and finding the cool, velvety custard underneath. It feels elegant enough for a special dinner, yet cozy enough for a crisp Fall evening at home.

So light the candles, pour a glass of wine and bring out the little ramekins. Fall is here, and Creme Brulee' seems like a very good way to celebrate it!

 

Creme Brulee'

4 c. heavy cream

1/4 c sugar

9 egg yolks

1 tsp vanilla

 3/4 c sugar for topping

Pre heat to 350

In a large saucepan heat the cream, sugar until hot but, not boGradually add remaining cream and stir in vanilla

Strain into a large measuring cup and pour into the ramekins or creme brulee vessel.

Bake in a hot water bath for 25-30 minutes.

Remove custard from the water bath and let cool.  

Top with a tablespoon  of sugar and use cooking blow torch or broil under broiler until brown and crispy.

 

Serve warm or cold. 

 Fall in Coeur d'Alene is always bittersweet. The crisp mornings, changing leaves, and beautiful colors make it hard to leave to the desert. But, we started packing up and are heading south to Scottsdale for the Winter.

I am especially excited to return to the Scottsdale home, where I recently gave the house and patio's a huge facelift. After 16 years of "Heavy Tuscan", I went vanilla....I lightened everything up, lighting, walls, furniture...even the front door, outdoor sconces and entry gate are making the change to a "Modern Tuscan".

I'm looking forward to warm, sunny days, plenty of golf, and of course, lots of time in the kitchen trying new recipes and sharing old favorites. A change of season, a change of scenery, and plenty of good food ahead!

Brody and Mom!