I am loving this fall weather in Chicago. I am gearing up to decorate my house next weekend!
I had been waiting for this weekend for a couple of weeks now. Why, you ask? Well, I have been waiting for the Bloody Mary Competition to come around! And it was yesterday!
So fun! If you don’t know that the Bloody Mary is my most favorite drink ever you know now! There were about 15 (I think!) restaurants in the competition with their Bloody Marys. It was great tasting all the Bloody Marys and eating the delicious garnishes.
This little sandwich was delicious. The venue was great and it was kind of dark which I must say made the event pretty sexy even though it was the afternoon.
There was people walking around offering Quiche, tortilla rolls and some absolutely delicious cupcakes! This helped to keep everyone sober. After tasting every single Bloody Mary we cast our ballots!
There was even iced coffee after the event which I must add was divine!
And the saying on the cup it is so true!
Since I have brought up “sexy” I might as well talk about Creme Brulee. I don’t know about you but I think that Creme Brulee is one of the sexiest desserts around! It’s not just the name but the creaminess and exquisite sweetness that makes this a sexy dessert. This was the first time I made Creme Brulee. I was always afraid to make it but I did it! It may not look too sexy here, but once you break through that sugar topping…
- 1 quart heavy cream
- 2 tsp. vanilla extract
- ½ cup sugar
- 6 large egg yolks
- 2 quarts hot water
- ½ cup sugar
- Preheat the oven to 325 degrees F.
- In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.
- Remove saucepan from heat. Cover and let set for 15 minutes.
- In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.
- Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake at 325 degrees F, just until the creme brulee is set, but still trembling in the center. Bake approximately 40 to 45 minutes.
- Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.
- Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.
This is one of the best desserts ever! Next time I am going to make it sexier by adding some whipped cream on it and possibly wearing something nicer than exercise pants while making it!
Recipe Source Chef in Training