Crème Brûlée



  • 6 egg yolks
  • 1/3 cup granulated white sugar
  • 2 cups heavy cream or half and half
  • 1 vanilla bean (split and scraped)
  • 1 teaspoon of white sugar (to caramelize the top)



1) Preheat the oven to 325 degrees F.

2) Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.  Take out the vanilla bean.

3) In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended. Add the cream from step one a little at a time, stirring continually.

4) Pour the liquid into 6 ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

5) Bake for 40-45 minutes, until the middle is set.

6) Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.

7) Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.  Put 1 teaspoon of sugar and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.


Lemon Bars

Lemon bars is one of my favorite desserts, so I gotta try different versions of it. This one is from Barefoot Contessa, my favorite foodnework cook.

For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting


  1. Preheat the oven to 350 degrees F.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  5. Cut into triangles and dust with confectioners’ sugar.

Bittersweet Chocolate and Cointreau Mousse


I got this recipe from my Le Cordon Bleu book. I used bitter sweet chocolate instead of semi sweet; I prefer the bitter sweet chocolate but any chocolate can be used.


4 oz Bitter sweet chocolate (I used the E.Guittard 72% cacao)
3 Tb unsaulted butter
1/4 cup orange juice
3 tb cocoa butter
3 eggs, separated
2 tb Cointreau
1/3 cup whipping cream
1 egg white
2 tb sugar

1. Place chocolate butter and oj in a double boiler to melt, in a simmering water
2. When melted, stir in cocoa powder. Remove from water and whisk in egg yolk and cointreau. Let cool.
3. Beat the cream until soft peaks.
4. Beat all the egg whites until soft peaks. Add sugar until smooth.
5. Using a large spoon, gently fold egg whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream.
6. Spoon into individual serving dishes.