It seems hard...you couldn't be further from the truth. Enjoy my go to recipe and open up a bottle of Sparkling something..."Champagne is always a good idea"
1 XL egg
4 XL egg yolks
1/2 Cup sugar
3 cups Heavy Cream
1 teaspoon vanilla extract or 1/2 vanilla bean
1 Tablespoon orange liquer; I like Grand Marnier or Cointreau
Preheat oven to 300 degrees. Fill a 9X13 pan halfway with water and place in oven to preheat as well.
In a small saucepan, combine cream and vanilla over medium heat and scald. Remove from heat and set aside
In a large measuring cup (easier for cleanup later! I use a 4 cup) add egg, egg yolks and sugar. Whisk until pale and thick.
Add a small amount of cream to egg mixture and whisk until combined, this "tempers" the eggs. Add remainder of cream and whisk until totally combined.
Pour into 6 6 ounce ramekins and place into hot water bath.
Bake 35-40 minutes until custard is set in middle.
Chill 2 hours. Sprinkle 1 Tablespoon of sugar on top of each custard and melt with a small torch or place under broiler until melted and caramelized.
It's steamy in Michigan this time of year. Summer is winding down even if the temperatures and humidity are not. I love drinking white wine with all the garden fare and grilled meats. I tend to prefer something a tad quirky, simply because life is short and there are so many great wines out there! Here's a couple of my picks for August.
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!