6th Anniversary

This weekend my husband and I celebrated our 6th wedding anniversary. I seriously cannot believe we've been married that long, it's gone so fast! On our actual anniversary I made a special dinner - Giada's bolognese sauce and pasta (one of our faves) and homemade creme brulee! The dessert was much easier than I expected, and it was so rich and creamy; I will definitely be making it again! I think I prefer eating it without the sugar topping - I guess the custard base is more to my liking!

Creme Brulee
Ingredients:

6 egg yolks

6 tablespoons white sugar, divided

1/2 teaspoon vanilla extract
2 1/2 cups heavy cream

Directions:

• Preheat oven to 375 degrees F (150 degrees C).

• Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil.
• Remove the cream from heat immediately. Stir a little of the cream into the egg mixture and whisk, then stir the egg mixture back into the remaining cream and whisk. Skim the foam off the top with a strainer.

• Pour into single serving heat-proof containers, and put the containers into a casserole dish. Pour water halfway up the sides of the containers.
• Bake in preheated oven for 15-30 minutes (custard is done when it slightly jiggles in the center). Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
• Preheat oven to broil.

• Sprinkle white sugar on the tops of custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Enjoy!
• Notes: I made a few changes, so don't be surprised when you check the original source recipe and see that I didn't follow it exactly.