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Creme brulee
Ingredients:
- Vanilla bean - 1
- Egg yolks - 6
- Granulated sugar - 1/2 cup
- Heavy cream - 2 cups
- Granulated sugar for topping - 1/4 cup
Instructions:
- Preheat the oven to 300°F (150°C).
- Cut the vanilla bean in half lengthwise and scrape the seeds out.
- In a medium bowl, whisk together the egg yolks and granulated sugar until well combined.
- In a saucepan, heat the heavy cream and vanilla bean seeds over medium heat until it begins to simmer.
- Slowly pour the hot cream mixture into the egg yolks mixture, whisking constantly.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the mixture evenly among 6 ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for about 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Refrigerate the creme brulee for at least 3 hours, or overnight.
- When ready to serve, sprinkle the tops with granulated sugar and use a kitchen torch to caramelize the sugar until it forms a crisp crust.
Enjoy!
Quiche Lorraine
Ingredients:
- Pastry crust - 1 (store-bought or homemade)
- Bacon - 6 slices, cooked and crumbled
- Gruyere cheese - 1 cup, shredded
- Medium-sized onion - 1, diced
- Heavy cream - 1 cup
- Eggs - 4
- Salt - 1/2 teaspoon
- Black pepper - 1/4 teaspoon
Instructions:
- Preheat the oven to 375°F (190°C).
- Roll out the pastry crust and press it into a deep-dish pie pan.
- In a skillet, cook the diced onion until translucent.
- In a bowl, whisk together the eggs, heavy cream, salt, and black pepper.
- Spread the cooked onion, crumbled bacon, and shredded cheese evenly over the pastry crust.
- Pour the egg mixture over the fillings.
- Bake for 35-40 minutes, or until the quiche is set and golden brown.
Serve warm and enjoy!
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