This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.
2 cups milk
3/4 cup dry milk
1 Tbsp sugar
2 Tbsp honey
5 large egg yolks
1 tsp vanilla essence
Topping: 3 Tbsp sugar and fresh raspberries
Preheat oven to 300
Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
Whisk egg yolks
Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
Whisk in the vanilla
Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
Remove dishes from pan, cool completely on a wire rack
Cover and chill at least 4 hours or overnight
Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).
Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.
Happy Spring! 🙂
Ingredients and directions
As mentioned, select fruits and berries that are in season for you
I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
Clean fruit and then slice or dice to your liking
Arrange on platter
Serve immediately or store covered in refrigerator overnight
With end of summer lingering (I’m optimistic) and the transition to fall upon us, this is a great time to enjoy late summer seasonal berries. This drink uses raspberries, blackberries, lime and mint, add some Cointreau, soda water and voila! No fancy cocktail tools, no shaking, just a little stirring of ingredients and served with ice!
2 oz Cointreau
1 oz Fresh Lime Juice
5 Mint Leaves
3-4 oz Club Soda (I used a sparkling water like Perrier)
Muddle the berries and mint in the bottom of a glass.
Add Cointreau and fresh lime juice with ice, and top with sparkling water.
Stir briefly. Garnish with a berry and mint sprig.
It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂
1 cup pitted dates, soaked in warm water for 15 minutes and drainedAdd to list
1 cup fresh raspberries, plus additional for garnish
Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.