Hello Loves!

This is my first post here and I've decided to do something new... for me at least. Since this is my first post I am putting up my first recipe from one of my faves, Mrs. Paula Deen. I don't care what anyone thinks or says about her, I adore her. Not as much as Martha but she comes pretty damn close!

I am a HUGE fan of sweetness. I love anything and everything SWEET. Sweet sounds, sweet tastes, sweet sights, sweet words, sweet kisses, sweet love, etc. I love it sweet. If I could figure out a way to make a sweet steak and make it still taste good like a steak should.. I would sweeten it too!

What is a Creme Brulee? And what does CCB love it so much? I'll tell you what it is and why I love it so much!

Creme Brulee (or burnt cream) is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. I've never had it warm and I think it would be some kind of mess if it was. Anyway, below is the classic recipe and the recipe for Chocolate Creme Brulee follows.

I love this dessert because it's so rich and creamy and it always hits the sweet spot for me. It's absolutely perfect. My favorite part is when I *tap tap tap* on the caramel crust and then when it cracks the creamy goodness peeks through. Ah heaven!

I've had so many but my favorites are, of course the ones I make, but I also love the caramel popcorn version at Kona Grill at Cherry Creek Mall in Denver, the classic and chocolate ones at The Grand Luxe Cafe in Park Meadows, and the ones that Whole Foods makes are good too!

Enjoy the recipes and try your own versions too! Lemon, peach, berry.... whatever you fancy!

Ciao!




   



Ingredients:

• 4 cups heavy cream
• 6 egg yolks
• 1 vanilla bean
• 1/2 cup sugar
• 2 tbs orange liqueur(optional)
• 1/3 cup light brown sugar or white sugar

Method: Preheat oven to 300 degree F. Place six 1/2 cup ramekins in a roasting pan and set aside.With small sharp knife, split the vanilla bean lengthwise and scrape the black seeds into a medium sauce pan. Add the cream and bring just to boil over medium heat, stirring. Remove from the heat and cover. Set aside for 15- 20 minutes. In a bowl whisk the egg yolks, sugar and liqueur, until well blended Whisk in the hot cream and strain into a large pitcher. Divide the custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for about 30 minutes,until the custards are just set. remove from the pan and let cool.return to the dry roasting pan and chill.
How to use Blowtorch:
Remove the ramekins from the refrigerator and set aside for 20 minutes. Sprinkle sugar on top of the custard. Using a propane blowtorch melt the sugar until it bubbles and change color. Serve cold
In case you don't have a Blowtorch:
Heat a pan and add some Sugar. let the Sugar melt. Stir continuously until Sugar turns golden brown. Remove from the pan and spread the mixture on the top of creme brulee.
Serve Cold.


Video of Chocolate Creme Brulee

Ingredients

• 1 quart heavy cream
• 1 cup sugar, plus more for dusting
• 1-ounce chocolate liqueur (recommended: Godiva Liqueur)
• 1/2 tablespoon vanilla extract
• 2 ounces cocoa powder
• 1-ounce unsweetened chocolate
• 11 large egg yolks

Directions

Preheat the oven to 350 degrees F.

In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.
Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.
Serve immediately.