Crème Brûlée

To all of those who love sweets.

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Crème Brûlée

Creamy, dreamy and still a classic and lovely dessert. Recipe adapted from Ina Garten, Barefoot In Paris

Ingredients:

• 1 egg, extra-large
• 4 egg yolks, extra large
• 1/2 cup granulated sugar
• 3 cup heavy cream
• 1 tsp vanilla extract
• 1 TBS Grand Marnier
• 1 TBS granulated sugar

Instructions:

1. Preheat oven to 300ºF.
2. In the bowl of your stand mixer fitted with a paddle attachment, mix on low speed until combined:
• 1 egg, extra-large
• 4 egg yolks, extra large
• 1/2 cup granulated sugar
3. Scald in a small saucepan until very hot to touch, but not boiling (to prevent curdling):
• 3 cup heavy cream
4. With the mixer on low speed, slowly add the hot cream to the egg mixture.
5. Mix in:
• 1 tsp vanilla extract
• 1 TBS Grand Marnier
6. Pour into 6 8 oz ramekins until almost full.
7. Place ramekins in a large roasting pan and add enough hot water to pan to come halfway up the sides of ramekins.
8. Bake until custards are just set in center, about 35-40 minutes.
9. Remove custards from roasting pan and allow to cool to room temperature.
10. Chill custards until firm, about 1 hour.
11. When ready to serve, sprinkle over each custard in each ramekin:
• 1 TBS granulated sugar
12. Using a kitchen torch, melt sugar until deep amber. You can also use the broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with sugar and melt directly under broiler until deep amber.
13. Refrigerate 15 minutes to allow sugar to harden. They can be made 1 hour ahead. Keep chilled.

Prep Time: 15 min 
Cook Time: 45 min 
Inactive Time: 1 hour 15 min chill time
Difficulty: Intermediate-Hard 
Servings: 6 
Serving Size: 1 6-oz ramekin

Serving Suggestions: Serve alone or with fresh berries.

KitKat Cake

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I do not own any of this work

Candy Shop Ice Cream Cake

This Kit Kat Ice Cream Cake is the ultimate birthday cake to WOW the kids. It's even a terrific frozen treat to cool off from the heat. Recipe by Laura Bashar of Family Spice

Ingredients:

• 2 qt ice cream, any 2 flavors
• 2 TBS milk
• 39 kit-kat candy bars
• 16 oz whipped topping, frozen (like cool whip)
• 30 oreo cookies, broken up
• 1/4 cup chocolate candies, assortment

Instructions:

1. Remove from the freezer and leave on the counter:
• 2 qt ice cream , any 2 flavors
2. In a food processor combine:
• 2 TBS milk
• 24 oreo cookies
3. Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan:
• 39 kit-kat candy bars
4. Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan.
5. Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it.
6. Place in the freezer for 10 minutes.
7. Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust.
8. Place in the freezer for 10 minutes
9. Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer.
10. Place in the freezer.
11. Remove from the freezer and allow to thaw for 30 minutes:
• 16 oz whipped topping, frozen (like cool whip)
12. Spread whipped topping over the top layer of ice cream and garnish with:
• 6 oreo cookies , broken up
• 1/4 cup chocolate candies , assortment
13. Return cake to the freezer and allow to set overnight.
14. Remove cake from freezer 10 minutes prior to serving.
15. Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter.
16. Slice & serve immediately!

Prep Time: 30 min 
Cook Time: 0 min 
Inactive Time: chill overnight
Difficulty: Easy 
Servings: 10 
Serving Size: 1 slice