Chocolates and Peeps and Jelly Beans...Oh MY! Nothing like nibbling a chocolate bunny with your morning cup!
Plundering a box received earlier in the week...filled with goodies...because good things always come in boxes :) Along with the traditional de-earring of the chocolate bunny.
Face it. It's NEVER too late to have a Happy Childhood!
Catching up with all three of my boys today...looking for the perfect newborn lacy dress for Ava (scheduled to arrive in August) before I head to Tampa in May...want to surprise Casey...anxious to see Lennon with James on a BEACH...lol...hell...anxious to see a beach...Happy for Chris who seems to have found the car he has been looking for...and celebrating Bella's birthday with Jake and Amanda...and he loved the ginormous Crunch Bar (sorry son, I think your chocolate bunny got ran over)...and me...enjoying the peace and quiet... puttering in the soon-to-be-gardens in 60 degrees...loving SPRING at last...and getting excited about REAL HUGS soon! Tennessee arrangements made and picking up a few more sundry items before heading that way in...OMG...how many days is it now??? It is nice to have a friend who counts the days, too! Sharing Chocolate Bunny Talk with Pam and so happy she is out of the hospital :) Heading out to see her next week as well as Barbara and Kara for coffee mid-week. Busy times! Baking lemon chicken with green beans and new potatoes, tonight...and Rum Chocolate Creme Brulee for afters.
Creme Brulee! I have unraveled the mystery and finally perfected this sweet...lacy caramelized crunchy...exquisite dessert. As a fellow writer added when I mentioned the dessert propane torch used to caramelize the sugar topping
"A propane torch in the kitchen...how could THAT possibly go wrong?"
...laughing...
Happy to report both I, and the kitchen, emerged unscathed...
Rum Chocolate Creme Brulee
2 cups heavy whipping cream.
1/2 cup granulated sugar
6 egg yolks
pinch of salt
1 Baker's Square semi sweet chocolate
1/2 tsp rum flavoring (or optional 1 teaspoon dark rum)
Heat whipping cream with chocolate to scalding. I use a microwave and it is ready when the chocolate has melted.
Beat together sugar and egg yolk mixture in separate bowl...add salt and rum.
Mix together whipping cream/chocolate with the egg mixture...beat well until completely mixed.
Pour into ramekins leaving 1/2 inch headroom.
Bake at 350 until done (about 20 minutes)
Chill
Then top each dessert with a layer of granulated sugar...and carefully use torch to caramelize...it will turn golden brown and bubble.
Return to chill until served. Topping will cool to lacy crispness...custard beneath will be velvety smooth.
(...a broiler can be used to caramelize sugar...if you monitor carefully...it burns easy...)
(note: for traditional Creme Brulee...omit the rum and chocolate and use 1 teaspoon vanilla instead)
Enjoy!
