Today I’m going to introduce you to another amazing guest blogger. Abby comes to us from Seaweed & Sassafras where she showcases her gorgeous food photography and recipes. However, there’s a lot more to Abby than her food. She also shares her ideas and inspiration, fashion sense, and travel adventures on her blog. Abby is a world traveler and I’m not at all totally jealous! She’s been living in Guam (in case you’re wondering, that’s a beautiful tropical island) but she’ll be stateside again soon.
Here's Abby during a trip to Japan. After living in Guam for two years she was ecstatic to find something American. Starbucks!
Hi! I’m Abby from Seaweed and Sassafras. I was so delighted when Julie asked me to guest post. I first met Julie over her Creamy Avocado Pasta, with her stunning photography (I just want to eat everything she creates!) and quick wit (you know you’re going to be giggling into your margarita with her) it was easy to feel like we were friends from the start.
Today I’d love to share with you one of my favorite desserts done with a twist.
If there is Crème Brulee on the menu, it’s a safe bet that I will be ordering it later on in the evening. The soft, vanilla, custard hiding beneath that hard shell of sugar is so satisfying. I love hearing the soft crack of the sugar crust breaking; it’s like tearing open wrapping paper on a gift, eager for what’s hidden inside. {And most importantly, it won’t leave you feeling uncomfortably full afterwards.}
This was my first time making Crème Brulee at home; it was so easy I don’t know why it’s taken me this long to try it! I was deciding how to use a few leftover kiwi, and realized why not make Kiwi Crème Brulee? The light, vanilla, custard is simple enough to let the tart flavor of the Kiwi shine through.
So go ahead and treat yourself to a little extra something with this dessert!
Kiwi Creme Brulee? Yes, please!
- 1 large egg
- 4 large egg yolks
- ½ cup sugar, plus ½ tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 2 Kiwis, finely chopped (brown fuzzy peel removed)
- Preheat the oven to 300 degrees F.
- In a mixing bowl, add the egg, egg yolks, and ½ cup of the sugar and beat together on low speed until just combined.
- Heat the cream in a small pot until it’s very hot to the touch but not boiling.
- With the mixer on low speed, slowly add the cream to the eggs. I found using a ladle worked really well to add small amounts at a time.
- Then, add the vanilla and chopped Kiwi and ladle into 6 to 8 ramekins until almost full.
- Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.
- Bake for 35 to 40 minutes, until the custards are set when gently shaken.
- Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
- When ready to serve, set your oven to Broil and place the rack all the way to the top.
- Sprinkle ½ tablespoon of sugar evenly over the Custard and place evenly on a baking sheet.
- Broil for 2-3 minutes and watch closely! It can burn really quickly. Allow to sit at room temperature for a minute or two until the caramelized sugar hardens.
- Enjoy!
{ 3 comments… read them below or add one }
Thanks so much again for having me!
Abby recently posted..Kiwi Creme Brulee {Guest Post}
Oh yumm…this sounds amazing. I’ve never had creme brulee with fruit in it before and I love the idea! Can’t wait to try this
Amanda @ Thinly Sliced Cucumber recently posted..Strawberry Lemon Yogurt Parfait
OMG, YES PLEEEEASE!!! YUM. Moo x
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