Hello there Dear Reader. I hope this post finds you cozy and comfy in your pj's recovering from a wonderfully hectic Christmas season spent with family and friends. I feel like all I have done is eat, and eat and eat. That bodes well for the New Year's resolution to diet and exercise! The new year is upon us and with that comes the promise of change. Old habits to break, new habits to start. Each year I think about improvement, whether it be self, organization, time management, the theme of my new year's resolution is always the same. Change. What about you?
But let's not be too hasty....there are a few days left of 2014 to indulge before the diet begins. I have baking to get to that a sore back prevented, more visiting, and of course more eating and drinking to be done before 2015 arrives.
I promised you a recipe for Maple Creme Brulée the last time I posted. This is an easy recipe that seems indulgent. My kind of recipe! The details matter, especially when there are so few ingredients so use real maple syrup and good vanilla.
Maple Creme Brulée
2 cups whipping cream
1/2 cup good maple syrup
2 large eggs
2 large egg yolks
1 tbsp vanilla
1/4 cup brown sugar, packed
In a small saucepan, heat the cream and maple syrup over medium heat until small bubbles form around the edges. Remove from heat and set aside.
Next, whisk eggs, eggs yolks and vanilla until well combined. Gradually whisk the hot cream mixture into the egg mixture until blended. Do this step slowly as to not scramble the eggs.
Divide among six ramekins and set the ramekins into shallow pan. Pour hot water into the pan around the ramekins until the water is halfway up the sides of the ramekins. This is called a bain marie.
Bake in 350 degree oven for 30-35 minutes until edges are set but the centres still jiggle when shaken gently. Carefully remove each ramekin from the water bath and allow to cool on rack. Cover and refrigerate at least three hours (or up to two days) until chilled and set.
Just before serving, place ramekins on baking sheet. Gently blot the top of each with paper towel to dry. Sprinkle brown sugar evenly over each custard. Place on the top rack and broil until sugar melts and bubbles, about 30-60 seconds. Keep a close eye on it as it will burn quickly. Remove from oven and let cool to harden. Place each ramekin on your prettiest, smallest side plates and serve. Enjoy!
But let's not be too hasty....there are a few days left of 2014 to indulge before the diet begins. I have baking to get to that a sore back prevented, more visiting, and of course more eating and drinking to be done before 2015 arrives.
I promised you a recipe for Maple Creme Brulée the last time I posted. This is an easy recipe that seems indulgent. My kind of recipe! The details matter, especially when there are so few ingredients so use real maple syrup and good vanilla.
Maple Creme Brulée
2 cups whipping cream
1/2 cup good maple syrup
2 large eggs
2 large egg yolks
1 tbsp vanilla
1/4 cup brown sugar, packed
In a small saucepan, heat the cream and maple syrup over medium heat until small bubbles form around the edges. Remove from heat and set aside.
Next, whisk eggs, eggs yolks and vanilla until well combined. Gradually whisk the hot cream mixture into the egg mixture until blended. Do this step slowly as to not scramble the eggs.
Divide among six ramekins and set the ramekins into shallow pan. Pour hot water into the pan around the ramekins until the water is halfway up the sides of the ramekins. This is called a bain marie.
Bake in 350 degree oven for 30-35 minutes until edges are set but the centres still jiggle when shaken gently. Carefully remove each ramekin from the water bath and allow to cool on rack. Cover and refrigerate at least three hours (or up to two days) until chilled and set.
Just before serving, place ramekins on baking sheet. Gently blot the top of each with paper towel to dry. Sprinkle brown sugar evenly over each custard. Place on the top rack and broil until sugar melts and bubbles, about 30-60 seconds. Keep a close eye on it as it will burn quickly. Remove from oven and let cool to harden. Place each ramekin on your prettiest, smallest side plates and serve. Enjoy!
Before I go, I wanted to mention to you Dear Reader, that after six years of daily photos "habit" is saying so long. Everyday, I have taken a moment to check in on this group of women who have shared moments from their lives so openly. I can't tell you how sad I am that they will no longer be a part of my day. If you have never been to this site, you can find a link to your right on my blog love list.
2015 is nearly here. I hope you ring it in with an open heart surrounded by your nearest and dearest. Until then, Dear Reader, Merry Christmas to you and yours from me and mine. xx
2015 is nearly here. I hope you ring it in with an open heart surrounded by your nearest and dearest. Until then, Dear Reader, Merry Christmas to you and yours from me and mine. xx
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