Vanilla Creme Brûlée

I love it when my girls get an idea of something that they want to make or a recipe they want to try - I may dread them making slime but I'm always happy if they make me dessert!  Middle (who is now the tallest!) recently asked me how to make creme brûlée.  I told her that it's not that complicated and basically just a custard like an ice cream base.  We had a super busy week in February when Valentine's Day rolled around and no special plans to celebrate, but she made this dessert and it was a hit.  I liked showing her how to scrape out and use the vanilla bean and how to temper her egg yolks when adding them to the warm cream.  Since our recent trip to Florida involved a lot of eating out, she took every opportunity that presented itself to order creme brûlée for dessert!

Vanilla Creme Brûlée (makes 4)
from NYT Cooking
 

2 cups heavy or light cream (or half-n-half)
1 vanilla bean, split lengthwise, or 1 tsp. vanilla extract
pinch of salt
5 egg yolks
1/2 cup sugar (more for topping)

1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
   
   In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
   
   
   When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Big's Comfort Food

George woke up from hibernating - finally spring!

Beautiful trip to Crestline with Middle's class

Soaking up the sun

I've had a rough time with all the rain and the lack of sun - last weekend was a huge tease.  It finally felt like summer and got into the 80s (as pictured above) but then today I woke up to rain again.  Such a drag.  

I've been meaning to post this recipe for awhile.  We all like this one baked pasta with chicken and broccoli that I posted about here.  However, I was looking for a lighter version without all the cheese & less dairy and came across this recipe.  It's been a big hit - Big pronounced this her comfort food which is a big compliment!  I have tried making it ahead and it's not as delicious (gets dried out) but it's super quick to the table - as fast as it takes to boil the noodles.  Even though it's on regular rotation, I keep forgetting to take a photo before it gets gobbled up.

Creamy Ricotta Pasta with Chicken & Broccoli (serves 4-6)

1 large head broccoli
1.5 cups shredded chicken
1 medium lemon
1 pound penne (or other short pasta)
1 cup whole milk ricotta cheese
freshly ground black pepper
salt
red pepper flakes
parmesan cheese

Bring a large pot of heavily salted water to a boil.  While waiting for it to boil, cut the broccoli head into small florets.  Finely grate the zest of 1 lemon, and then juice the lemon.  Place the zest, juice, and ricotta cheese into a food processor or blender.  Season with salt, pepper, and red pepper flakes, if desired.  Process until airy and smooth, stopping a couple of times to scape down the sides.

Add the pasta to the boiled water and cook according to package directions.  When the pasta is about 2 minutes from being ready (2 minutes less than al dente), toss the broccoli florets into the pot and cook for the remaining 2 minutes.  Reserve 1 cup of the pasta water and then drain the pasta and broccoli.

Return the pasta and broccoli to the pot.  Add the ricotta mixture and 1/4 cup pasta water.  Stir.  Add more pasta water as needed until the sauce coats & clings to the pasta.  Taste and season with black pepper & parmesan cheese, if desired.  Serve immediately.