chocolate creme brulee

try making this very easy & elegant dessert at home. If you don't have a torch to brulee the tops, you can use your broiler with the rack placed in the highest position.

1 1/4 C heavy cream
4 egg yolks
1 vanilla bean
4 oz. dark bittersweet chocolate
1 T sugar
4-5 T sugar for topping

1. heat the cream & vanilla bean over a double boiler, stirring occasionally, for 10-15 minutes. remove the vanilla bean and save for something else. add chocolate and stir until melted completely, then remove mixture from heat.
2. whisk together egg yolks and sugar in a metal bowl big enough to fit on top of the double boiler
3. slowly pour the chocolate cream into the egg mixture, whisking while you pour.
4. place the mixture back on the double boiler and turn to low heat. Let simmer for 5 minutes or until the mixture coats the back of a spoon.
5. divide mixture into 4 ramekins and place in a baking dish. fill the baking dish with enough water to come halfway up the sides of the ramekins. Bake in a pre-heated 300 F oven for up to one hour or until set.
6. remove from the water bath and cool completely before sprinkling remaining sugar on top and caramelizing with brulee torch or broiler. enjoy!

leftover milk= sweet sweet love

before the milk in our fridge has a chance to go sour I usually try to do some sort of culinary wonder and turn it into something that will last for another two to three weeks. this is by far my favorite method: dulce de leche (aka caramel , manjar blanco)


start by adding 4 cups of non-homo milk to a saucepan over medium heat.
then add 1 cup sugar & 1 vanilla bean (split & scraped), stirring occasionally until all the sugar has dissolved. then add 1 tbsp. baking soda, stirring to combine, then turn the heat down and let reduce for about 2 1/2 to 3 hours or until the mixture has thickened & turned caramel in color. you will yield about 1-1 1/2 cups. strain the mixture through a fine mesh sieve and store in the refrigerator for up to 2 months. Put it on everything.