Creme Brulee on this Cold Winter’s Day

Is it too early to say I am sick of winter and ready for spring? Because, I am. I am sick of winter and am so ready for spring. I already feel like I want to hibernate. Remember how I told you awhile back that we may get transferred to Minneapolis? I now officially know that there is no way I would survive there! Anyone have a good job for a really talented <insert the title of whatever it is my husband does> in, say, my favorite state of North Carolina? I would jump on that opportunity in a heart beat!

Speaking of husbands, do any of the rest of you not know exactly what it is your husband does? I always get a little embarrassed when people ask me because I try to explain it (something along the lines of managing computer programmers for a company in the Mutual Fund Processing Industry) but in all honesty, I really have no idea. I know he works a lot, often comes home crabby from his day, and would love to be independently wealthy, but I have no idea what he actually does. Married to the man for over 9 years now, and I still struggle with explaining his profession.

Anyway… enough blabbering. I’m sure what you are really here for is to find out who won the Taste of Home Cookbooks and the Brother P-Touch Label Maker. I loved all of your organizing tips! I left the decision of the winner up to the Random Number Generator and out of 80 comments, it chose comment number 62. Comment number 62 just happens to be… Carmen from Carmen Cooks! Congratulations, Carmen! I can’t wait to hear about all of the great things you do with it.

For the rest of you who didn’t win this time, I won’t leave you empty handed. My friend Sandie over at Inn Cuisine sent me this recipe for Creme Brulee back in April. I’ve been meaning to try it for quite some time now, but just haven’t gotten around to it. This is a rich and delicious Creme Brulee recipe and I love the little kick that the Grand Mariner ads. I replaced the vanilla extract with beans from a whole vanilla bean (and sliced the palm of my hand open in the process…but that is for another time).

Stay warm and enjoy some delicious Creme Brulee and stay tuned for another great giveaway later this week!

Creme Brulee

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Hungry for more Creme Brulee? These food bloggers are cooking it up with some special twists!

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  1. says

    Love Creme Brulee, made once at home and loved it but scared to make it again! 😀

    Have a great Christmas and new year in advance. We are done with all the projects at home and are off to Disney World. See you next year. Have fun! :))

  2. says

    Yeah, my husband is an immunologist. Something to do with testing for cancer and other protein-related diseases. It’s really hard to describe for someone who knows little to nothing about clinical science!

    The creme brulee looks very delicious!

    Stephanies last blog post..Spicy Gingerbread Cookies

  3. says

    Haha, my husband monitors directional drilling using computers (or something like that). I can totally relate. Your recipe made me crave creme brulee badly, if only it wasn’t so late, I would make some right now. Sadly it will have to wait until tomorrow.

    CourtJs last blog post..Sweet Flatbread

  4. says

    Ha! No, I know exactly what my husband does. He works in a warehouse, which can be summed up as lifting boxes and making fart jokes all day. Oh, and growing beards. When he started, he had stubble and was the least beardiest guy there. Now he has a full-blown beard. Hey, it’s a living!

    I’m not sure he knows what I do all day.

    camilles last blog post..Pizza Muffins

  5. says

    This sounds doable, except for the kitchen blowtorch. That is one kitchen gadget I do not have! We don’t usually have it in the house, but we just happen to have leftover Grand Marnier from the fruitcake we made over the weekend. I think I’m going to have to give this one a try.

    About that blowtorch, though, I don’t know. My daughter is a welder…hmmm, maybe she can come up with something for me. She loves to be creative in the kitchen. LOL

  6. says

    The snow we got this week would have shut North Carolina down. That little ice storm last night? People would hibernate for weeks because of that! North Carolina was beautiful, I loved living there… but I totally missed the Midwest.

    Cats last blog post..La Cucina

  7. says

    I know what my boyfriend does but I have to admit that I have no idea what my Dad does… My boyfriend always used to joke that he thought my Dad was in the Mafia as he always wears a suit, carries a briefcase and drives a nice car. I’m certain he doesn’t work for the Mafia but I still don’t know what he does! xxx

    Hayleys last blog post..Finest Foodies Friday


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