Do you know what starts in two days?! The World Cup. I have been busy for months getting ready for it, hiring seasonal employees, training those employees, scheduling for all the crazy games, scheduling security, setting up specials with vendors, advertising.. the list goes on. But I cannot wait for it to start already. It feels like it has been coming for years, to be fair we did start planning for it last year. So you can imagine my excitment for thursday to happen already!!
I am rooting for England & USA of course! And for business mexico and netherlands. We have die hard fans that come to us to watch the games, the atmosphere during a final match is always spectacular. Although I do end up going home with all their chants stuck in my head. Damn football boys.
Two vanilla beans.
Rich, indulgent, get your yoga pants on cuz this one is IRRESISTIBLE! Look at ALL Those vanilla beans. Seriously! Seriously I die.
Please let me know if you make this Classic Creme Brulee Recipe by leaving a review below!Print
- 5 cups heavy cream
- 2 vanilla bean pods, cut in half and scraped
- 1 cup granulated sugar
- 12 egg yolks
- Kitchen Torch
- In a thick bottomed sauce pan over medium-low heat cook the heavy cream, vanilla beans and actual vanilla bean pods and 1/2 cup of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 8 ramekins inside.
- Put the kettle on to boil and preheat oven to 325F.
- In the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar and egg yolks. Remove vanilla bean pods from cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture evenly into ramekins. Pour boiling water from kettle in the roasting pan, pour enough to come up half way of the ramekins. Bake for 40-50 minutes, you want the center of the creme burlees to be set but a little bit jiggle. Take out of oven and place roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on wire rack. Place in fridge for at least 4 hours or overnight before serving.
- When ready to serve sprinkle 2 tbsp of sugar on top of each creme brulee patting the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until sugar has carmelized and hardened.
*Total Time includes Chill Time
Ever since I got over my STUPID fear of Creme Brûlée I cannot get enough…