Alaska. Still blowing my mind. The Pilot and I have been able to talk more about our upcoming Alaskan Adventure, and we're warming up to the idea (not literally). We'll make the most out of it! God wants us there for a reason and we need to find peace in that...
I've been Arctic shopping for snow boots, that can stand weather up to -40*, thick jackets that will make me sweat like a hooker in church, flannel and waffle shirts... Retail Therapy? Yes, please. The Pilot is going to have to get used to seeing me look as fluffy as the Michelin Man.
The Pilot passed his check ride, which called for a celebration! (I'll use any reason to celebrate, which calls for dessert and fat kid food). This is THE BEST dessert I've ever made, and that is a bold statement. I have to share this recipe for homemade Crème brûlée. So simple and incredible.1 3/4 cups of half and half or light cream
5 egg yolks
1/3 cup of sugar
1 tsp vanilla
1/8 tsp salt
1/2 teaspoon of cinnamon
1/4 cup of sugar
- Preheat oven to 325*. In a small sauce-pan, heat the half and half over med-low heat just until it bubbles. Remove from heat and set aside.
- Combine egg yolks, the 1/3 cup of sugar, vanilla, cinnamon and salt in a bowl and stir until combined. Slowly whisk the heated half and half into the egg mixture.
- Place custard dishes/ramekins into a rectangular baking dish. Divide the custard mix evenly among the dishes (I used 4 7oz bowls). Place the baking dish on the oven rack. Pour boiling water into the baking dish until it reaches half way up the ramekins (I used our tea kettle - easy pour).
- Bake for 30 to 40 minutes, until you can stick a knife in the middle and it comes out clean. When they are done, I would suggest removing the little bowls from the water one at a time... Much more safe than pulling out the baking dish w/ hot water. Let the ramekins cool off and then place them in the fridge for 1 to 8 hours.
- In a skillet, heat the remaining 1/4 c of sugar until it begins to melt over med-high heat. No need to use a spoon, just shake the skillet by the handle. The sugar will slowly begin to melt, should not take longer than 5 mins. It will become a golden brown liquid.
- Drizzle the melted sugar over your little ramekins (it will harden) and enjoy the best darn, easy dessert you'll ever have!
- Suggestions (1) wait for the water to cool in the oven before trying to remove the baking dish (2) don't worry if the sugar hardens on your spoon or in the skillet. soak it in water and it will dissolve
*Army Vocab
Check Ride: Helicopter test. Involves a verbal portion and then the flying, tricky stuff.
