Homemade (Easy) Crème Brulée

I love French desserts!  They are usually full of rich ingredients like eggs, butter and cream, with just enough sugar to make them delicious without being sickeningly sweet.  Crème brulée is no exception. It is easy enough to make last-minute (an hour and forty-five minutes from start to finish), with minimal ingredients... not to mention the big impact it will have on your dining companions.

Beautifully creamy  crème brulée

I have modified a recipe from allrecipes.com, using all-natural ingredients.  We have made this recipe a handful of times and it always delivers!  Here is my version of this gourmet French dessert, best served with a side of fruit, such as mangoes or berries :)

Custard:
6 egg yolks, preferably from pastured eggs
1/4 c unprocessed, organic sugar (I like Florida Crystals)
1/2 t vanilla extract
2 1/2 c organic cream

Topping:
1/8 c unprocessed, organic sugar
1/8 c organic brown sugar

Custard:

• Pre-heat oven to 300 F
• Heat cream in a small saucepan until very hot but not boiling.  
• While cream is heating,  whip egg yolks with sugar and vanilla extract until thick.
• Pour hot cream into egg yolk mixture slowly, while stirring, until fully combined.
• Pour mixture into ramekins (6) or into a larger, shallow baking dish.
• Bake for 30 minutes (more for large dish) or until custard center has a slight jiggle when shaken.
• Store in refrigerator for about an hour to cool to room temperature.

Custard, ready to bake!

Cooked custard, cooling before adding topping

Carmelized sugar topping on finished  crème brulée

Topping:

• Pre-heat the broiler
• Mix the two sugars and spread evenly over the top of each ramekin.
• Place the custard under the broiler until sugars melt and start to brown.  Keep an eye on the sugars so they don't burn.-OR- using a torch, melt and toast the sugars, making sure not to burn them.  I have tried both techniques and although the torch is more fun, the broiler toasts more evenly :)

Enjoy this rich, creamy dessert!  Great for the gluten-intolerant, too :)

Homemade Chicken Salad w/Yogurt Dressing

I am always looking for new flavors for lunches around here... since I am home most days, I can't eat the same thing every. single. day.  Sandwiches are NOT my thing, and I can't make a large meal for lunch then turn around and make another one for dinner.  My other responsibilities don't leave time for that.  So, when I find recipes that catch my interest, I try to make enough to last for a few meals- this is one that fits the bill- and it turned out to be full of wonderful new flavors!

I tweaked  this recipe from one in an old Southern Living magazine.  (Here's the original)

Ingredients:
1 can organic garbanzo beans (drained and washed)
2 T flat leaf parsley, chopped
2 T lemon juice
5 T unfiltered extra virgin olive oil
about 4 cups shredded chicken
3/4 cup chopped radishes
1/4 cup finely chopped onion
1 pt grape tomatoes (halved or whole)
1 1/2 cups chopped Japanese cucumber (no need to peel)

Yogurt dressing:
1 cup plain yogurt
4 oz crumbled feta cheese
2 T chopped fresh dill
2 T lemon juice
1 large garlic clove, minced
salt and pepper to taste

The original recipe called for you to mix this and let that sit... whatever :)  I just threw everything together and poured the dressing over it!  I made three meals out of this one recipe, and it was delish.
If you can, make it the night before you eat it to let the flavors combine.  I found it even tastier on days 2 and 3. Enjoy!

Homemade Almond Flour + Cake Recipe!

I have been using a lot of almond flour recently.  Since I am trying to cut out grains, almond flour is my go-to ingredient when it comes to baking.  My kids seem to enjoy it, although they really miss soft wheat bread...  almond flour bread has more texture to it, but the taste is great!

 

Since the almond flour at the store is over $11 per bag (Bob's Red Mill), I have researched and learned how to make my own at home.  Although it is not as clean-looking as the store-bought kind (I use whole almonds with the skin on), the end result is just as light and fluffy.  And, my recipes turn out fantastic :)

 

What you'll need for your own homemade almond flour:

Raw or soaked/dried almonds

A powerful food processor (I use a Magic Bullet mixer)

A metal colander (see picture below)

 

 

 

 

Put about a cup of almonds into your mixer and process for about 10-15 seconds.  Do not process too long or the oils in the almonds will make your flour clump.  Don't worry if you notice chunks of almonds- we'll get rid of those shortly!

 



 

 

Here's the metal colander that I use as a sifter.  Do not use your regular flour sifter because the almond flour will clog it up! I just hit the colander gently against my hand and the small soft almond pieces fall through.  What you are left with can go back into the processor for another round of grinding:

 



 

 

 

 

The end result is very finely ground almond flour! 

 

 



 

What I don't use in the following recipe goes into a jar to be stored in the refrigerator.

 

Homemade Almond Flour Cake

2 1/2 c almond flour

1/2 t baking soda

1/2 t salt

6 T honey

1/4 c liquid coconut oil

1 T vanilla extract

1 t lemon juice

3 large eggs, separated

 

Pre-heat your oven to 350 degrees F.

 

In a large bowl, mix together first 3 ingredients.  In another bowl, mix together the rest of the ingredients, excluding egg whites. Mix the wet ingredients into the dry until just incorporated.

 

Beat the egg whites until soft peaks form, then fold them into the other mixture.  Mix thoroughly but gently.

 

Pour into small, greased glass pan (for cake) or muffin tin (for muffins).  I used a buttered cast iron corn bread pan :)

 



 

 

I found that this recipe is perfect for 8 wedge-shaped "cakes" in my cast iron pan!  Bake for 10-20 minutes, depending on the type of pan you use (less for muffins, more for cake).  My "cakes" took approx. 18 minutes to cook to golden perfection.  They are done when browned and center is set.

 



 

 

These "cakes" are moist and sweet!  No need for any glaze or topping.  I think this recipe would also taste amazing with additions such as raisins, chopped nuts or apples.  Enjoy!