creme brulee

here's the creme brulee with the sugar on top of it before torching
here is the sugar being heated
the finished product!

my dear friend emma came to visit last night. it's a treat when emma comes over because she lives in new york city and we don't get to see each other very often. we did a lot of eating out while she was here, but andy made sure to make at least one homemade delight for her. since we received our new creme brulee torch, it only seemed appropriate that we share andy's rendition of creme brulee with emma. andy took the traditional recipe and tweaked it a bit. we were out of vanilla due to all of our holiday baking, so in lieu of vanilla, he used honey. he also added a dash of pumpkin pie spice to the cream to give it a little bit of an earthy, spicy aftertaste. let me tell you, it.was.amazing! here's the recipe:

ingredients:

one cup cream

2 tbs sugar

2 egg yolks

tbs honey (or vanilla extract)

tsp pumpkin pie spice (optional)

1. preheat oven to 350

2. boil a few cups of water

3. heat cream on medium with the sugar and pumpkin pie spice until it bubbles slightly. in a mixing bowl, beat the egg yolks and the honey together until smooth. slowly whisk in the cream until combined. pour the mixture into ramekins.

4. fill a baking dish with the boiling water and place the ramekins in the baking dish. bake in the over for 25 minutes. Refrigerate for a few hours.

5. pour sugar on the top of the ramekins and torch!