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I hope everyone had a fun-filled weekend! It felt way too short though, I can’t believe it’s already Tuesday! One of the highlights of my day was getting one of the Buy 5 save $5 deal at Safeway! I had to go for the goldfishes…I felt like they were almost calling for me! They are one of my all time favorite snacks and when there’s a sale, it’s hard to resist. They’re so convenient to snack on in class, at work, or when I’m youtubing. I love dipping them in hummus. The only problem is I go through one bag SO fast…my friends sometimes poke fun at me when they buy one at the same time as me and 2 days later, mine is empty and hers is still relatively full. 😦

I don’t know if they’re the healthiest snack but at least I get the whole grain one! This was a good deal since each one rings up to just $1.29 compared to times when they’re $2.99 each! Today was the last day of the deal too! I’m a happy camper! 😀

Goldfish Galore! ^^

Goldfish Galore! ^^

To start off the week, I wanted to try something new.  So I decided to try making crème brulee! I’ve only tasted it twice in my life and each time I was just blown away by its rich custard flavor and creamy pudding-like texture. My FAVORITE part though, is the hard caramelized sugar topping that tastes like candy that melts in your mouth! And also, something about tapping a spoon against the top makes it that much more delectable. 🙂

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A traditional crème brulee calls for using a blow torch to make the topping, but I didn’t have one so I broiled it in the oven instead. (Plus I’m pretty clumsy so me+blow torch-not a good idea!) It may not have that golden colored crust, but it tastes just as good!

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I made this to share with the boyfriend so this recipe uses one ramekin. Just multiply by the number of servings you want.

Crème Brulee

Ingredients:

  • ½ cup + ¼ cup heavy cream
  • 1/8 cup sugar (plus more for topping)
  • 1 tsp vanilla extract
  • 2 egg yolks
  • Boiling water or hot water

Directions:

  • Pre-heat oven to 300 degrees F.
  • On medium-low heat, heat the heavy cream until it simmers and starts to form small bubbles on the side.
  • As the heavy cream is heating, in a medium-large bowl, separate your egg whites (save them to cook to eat!) and egg yolks. Add sugar and whisk until the mixture is light yellow in color.
  • Add vanilla extract and whisk.
  • Once heavy cream is ready, pour small amounts (like a couple tablespoons!) of the cream at a time to the egg mixture while whisking at the same time so that the eggs do not curdle (cook from the heat). After about ¾ of the cream is incorporated you can just pour the rest of it in and whisk.
  • Strain the mixture in a sieve (easiest to strain it over a large measuring cup to pour into ramekin).
  • Pour the mixture into your ramekin. Place in a 9X13 baking pan and fill it with hot or boiling water until it’s halfway up the ramekin.
  • Bake for 30-40 minutes until the custard is just set. It should be jiggly but not liquidy.
  • Let cool, then refrigerate for at least 4 hours.
  • To make caramelized topping, apply a generous even layer of sugar on top and broil. Keep a close eye on it as it browns. (do this an hour or so before serving so that sugar will not melt)
  • Let cool and chill in refrigerator. Enjoy!
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