{Guest Post Friday} Delicious Creme Brulee

Happy Friday Lovelies!

I hope you all have enjoyed these guest posts this week and have been introduced to some amazing new bloggers.  I have one of my FAVORITE blogs to share with you today!  Seriously, Katie from Epicurean Mom has one of the most beautiful blogs I've ever seen with even more amazing photography!  I'm always so inspired by each post she shares and strive to one day take pictures as fabulous as she does.

Oh and did I mention??  She's a GORGEOUS mom of two beautiful girls and still finds the time to make delicious recipes!

Jealous.

Please, please, pleeease go check out her blog and see for yourself how inspiring she is!  It's my absolute pleasure to introduce to you Miss Katie!

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Have you ever "met" a blogger that you just adore?  I have and she's Kelly from Eat Yourself Skinny!  I'm very excited to be a guest on her adorable blog!  When I first came across Kelly's blog, I was extremely intrigued by her blog title, high energy, bubbly posts and, of course, her recipes!  Who wouldn't want to eat and maintain a healthy lifestyle??

Even though her blog is about delicious low calorie foods, I couldn't help but blog about a Creme Brulee!  I know, such a tease, right??

Although I do like to cut calories when I can, just like Kelly, every once in a while it's worth rewarding yourself with a delicious treat!  This creme brulee won't disappoint.  It's delicious and easy to share, to save on calories.

When I decided to make a creme brulee, I'll be honest, it was a little daunting.  Until I realized there are just 4 ingredients.  Yes, just 4!  The real creme brulee magic is the crispy, caramelized sugar topping.  I'll admit, it did take me a few tries to get the top just right.  The key is to dust some of the granulated sugar off the tops before torching, and to keep the torch moving, to ensure no burning.

Creme Brulee

Here are your ingredients:

Recipe adapted from Alton Brown

1 quart heavy cream

1 vanilla bean, split and scraped

1 cup vanilla sugar, divided

6 large egg yolks

2 quarts hot water

1/4 cup powdered sugar, for garnishing

Directions

Preheat oven to 325 degrees F.  Place the cream, vanilla bean and its pulp into a saucepan on medium-high heat and bring to a boil.  Remove from the heat, cover and allow to sit for 15 minutes.  Remove the vanilla bean.

In a medium bowl, whisk together 1/2 cup sugar and egg yolks until well blended and it just starts to lighten in color.  Add the cream a little at a time, stirring continually.  Pour the liquid into 6 (7-8 ounce) ramekins.  Place the ramekins in a large cake pan or roasting pan.  Pour enough water into the pan to come halfway up to the ramekins.  Bake until the creme brulee is just set, but still trembling in the center, about 40-45 minutes.  Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning.  Divide the remaining 1/2 cup vanilla sugar among the 6 dishes and tapping off excess.  Using a torch, melt the sugar and form a crispy top.  Repeat this process for a real crunch!  Allow the creme brulee to sit for at least 5 minutes and sprinkle with powdered sugar.

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Thank you SO much Katie for guest posting today, this dessert looks absolutely delicious and is the perfect excuse to use my brand new ramekins!

Make sure to stop by her fabulous blog and say hello!