“Sometimes the strength of motherhood is greater than natural laws.”
It’s been a busy first quarter of the year for me. Working and training to be a chef, raising a young adult (ouch) and preteen daughters are just a few things that have occupied my time. But I wouldn’t change it for anything!
I see this year being exciting. Many plans on the horizon. Look out for more content on self-care, parenting and resources or safety tips for my single mothers. I know I have been experiencing safety concerns, so I couldn’t be the only one going through this. I’ve done a ton of research that I will share with you guys.
But first thing is first, I promised a recipe for Mother’s Day. My website experienced some technical issues but I couldn’t let that discourage me! Putting out fires is part of the job. 🤷♀️
Creme Brulee is a fancy dessert that you can most definitely make at home. It is an egg custard with sugar carmelized on top. I didn’t carmelize mine until it reached a deep golden brown in my pictures only because my daughters prefer it not that hard, but “Momma” thinks the more golden the better, in my opinion!
The classic way I believe is generally with vanilla flavoring, but let your imagination run wild. I have also seen Bourbon whiskey, etc. used as flavoring.
I used a propane torch. Not expensive at all. You can also brown the sugar in an oven, but that’s a post for a later date!
I made leaf tuilles for presentation only. It has no taste at all. Completely optional!
All the Stars, Ingredients
I think this picture is missing something, Uh-mm. . . It happens every time! lol. If I miss the ingredient in the photo, it will certainly be included in the recipe card down below.
Secret Sauce = Pistachio Oil
I ordered this from Amazon. No paid link here. It was kind of hard to find. If you find it anyplace else, drop a comment down below, please!
Remember to temper the egg mixture. Otherwise, you may end up with scrambled eggs in your custard. 😦 Tempering is just adding a small amount of the hot liquid into a mixture slowly raising the mixture’s temperature to the hot liquid’s temperature.
What are some of your favorite desserts? Comment down below.
Head on over to my YouTube channel and watch me make this!
Did you make this recipe? Tag @mommyanew
Health and Happiness . . .
- 16 oz heavy cream
- 1 tbsp vanilla extract or (1) vanilla bean
- 2 tbsp pistachio oil
- 3 oz sugar
- 2.5 oz egg yolks
- salt pinch
- Sugar Topping
- 2.5 oz sugar
1. In a pot, combine creme, sugar for the custard and salt. Stir and bring to a light simmer.
2. Take the mixture off the heat and add vanilla flavoring and pistachio oil. Cover and let sit for 10 minutes.
3. While the mixture is sitting, combine the egg yolks and the rest of the sugar. Temper mixture and then add to creme and reheat to simmer.
4. Strain through a mesh strainer and use a ladle to add it into each ramekin making sure not to overfill.
5. Put the ramekins in a water bath and bake at 325 for 20 minutes.
6. When done, remove ramekins and refrigerate until solid and chilled.
7. Before serving, finish the brulee with a coat of sugar using a spoon or small mesh sieve.
8. Use a torch to melt the sugar until carmel brown staying an appropriate distance away. Tip: The sugar should turn brown slowly and not burn rapidly. Adjust your distance if it burns too quickly.