a view through annie's eyes

Thanksgiving week is right around the corner, and we are wrapping up “Fall into Flavor” at Linda’s 2nd Cup of Coffee. Thanks, Linda for hosting some awesome recipes and good cooks’ secrets. I have quite the repertoire from which to choose for some seriously warm-the-bones comfort fall foods. Be sure to check out Linda’s coffee mug chocolate cake this week and other scrumptious sounding recipes as we conclude “Fall into Flavor.”

Of all my recipes that I have shared, I think this dessert is my favorite. It calls for the simplest ingredients and is truly quite easy to make. Nothing beats the creamy texture of a good creme brulee, and this recipe delivers.

Hope you have a blessed Thanksgiving, giving our Lord the credit for the many blessings in this life. I count you among my many blessings. Thanks for sharing your recipes, for reading annie’s eyes, and for your thoughtful comments. Happy Thanksgiving.

Creme Brulee

1 quart heavy cream
6 large egg yolks
1 cup sugar
Pinch of salt
2 vanilla beans
Light brown sugar (granulated)

Heat heavy cream with vanilla beans to 180 degrees in a double boiler. In a separate bowl, beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wire whisk until well blended.  Pour the custard into 9-10 custard ramekins, placing each in a bain-marie (water bath-I use a 13×9 pan with ½- ¾ inch of warm water) and bake in a 350 degree oven for 25 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool. 

Before serving, sprinkle the tops evenly with fine light brown granulated sugar. Put under the broiler until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and serve in the ramekin on a small plate with fresh berries and mint garnish. (Some refrigerate creme brulee, but the flavor is best if it is served at room temperature or slightly warm.)