THANKSGIVING CREME BRULEE RECIPES

Steps:

• Preheat oven to 325 degrees.Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat.Whip egg yolks with the sugar until pale yellow and thick. Strain cream using a fine mesh strainer.Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown.Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap. To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.Serve immediately!

Steps:

• First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!