CONNIE’S CRÈME BRULEE

I love France, the French language & French food.   I have my Middle & High School French teachers to thank for inspiring me to pursue a career in French education.    

After Bill & I got married & graduated from the University of Illinois in December 1972, we borrowed some money and decided to travel through Europe before settling down and getting jobs.   This was partly due to my desire to see France before I started teaching French.

Bill & I loved traveling all over Europe during that year, while living in the back of a 1967  VW squareback.  You’ll get a kick out of some of the pictures!   

How could I not fall in love with Creme Brûlée while living in France in 1972 as well as 2001?

Little did I know that 1973 Gap Year Trip to Europe would give both of us the bug to travel!   We left Texas in January 1985 (with 3 kiddos under the age of 6) to live in Cairo, Egypt.   What was intended to be a 3 year assigment turned into 23 years of living in 6 different countries!   It was awesome.   

Bill, Kristin & John graduated high school while living overseas.   They loved the experience of traveling and have continued to explore the world. 

Kristin married a Frenchman she met while we were living in Paris in 2001.   So, my love of France has grown even more, especially since our two grandkiddos, Marco & Keira, are half French!

I hope you’ll enjoy this week’s video!   You may want to put some French music on in the background! 

LOVE & MISS HER SO MUCH! 

Love y’all,
connie

P.S.   Mother’s Day is Sunday!   Happy Mother’s Day to all YOU wonderful moms and grandmas!  

I still miss my mom and smile every single time I think of her and her funny sayings!    Just a couple:

Kid, you’re walking in tall cotton!   (She called everyone “kid”!

Kid, time for a “Come to Jesus meetin’”!  

What you need:

• 3 cups heavy organic whipping cream
• 1 cup sugar
• 6 egg yolks, room temp 
• 1 ½ tsp. vanilla 

How to make it:

• Preheat oven to 300
• Heat cream on low until bubbles appear around the edge; don’t boil
• Whisk eggs until pale in color and light & fluffy or use a hand or stand mixer
• Gradually add in sugar & vanilla
• Add the cream a little at time, whisking constantly

Getting crème brulee into the oven; this can be a little bit tricky:

1. Heat water in kettle (not boiling)
2. Place 6 ramekins on thin tea towel in roasting pan
3. Pour crème mixture evenly into ramekins
4. CAREFULLY add hot water to the pan without spilling onto the ramekins
5. Bake until edges are set and center barely wobbles; approximately 45-50 minutes
6. Gently remove from oven; avoid spilling water onto ramekins
7. Using a flexible spatula, remove each ramekin and set on wire rack to cool
8. Let cool to room temperature and then refrigerate for at least 3 hours or overnight

Now the Fun Part – BRULEE (To Burn in French)

• Evenly layer approximately 1 tbsp of fine granulated sugar onto the tops 
• Using a culinary torch, hold the flame until it just touches the surface.   Start at the center and work out toward the edges.

Just a little taste of Heaven right here in Austin, Texas!