just call me chef bree...

it was only about 4 short months ago that i tried crème brûlée for the first time (while in myrtle beach) and i completely fell in love. i got ramekins and a blow torch for christmas and i've been itching to use them ever since. saturday was the perfect opportunity. i was a little nervous (i always am when trying something new) with the 'tempering the eggs' step; i didn't want vanilla scrambled eggs, ya know? luckily, the recipe was very easy, and i was left with a lot of extra 'mix', which i put in a container and put in the fridge. google told me i could keep it up to 2 days. if i had more ramekins, i would have used it all at once obviously, but now that we've eaten a few, i put the rest in the oven last night.

 4 ingredients. simple as that.

 vanilla.

 6 egg yolks and sugar.

 realizing that there was so much liquid, i had to pull out 2 other ramekins, and there was still plenty left!

 testing the first 2 out.

 exciting!

voila! 

the recipe said to put them in the fridge for at least 2 hours before putting the sugar on (torture), and right at that 2 hour mark, we tried them. they were good, but when you broke the shell, it wasn't runny, per se, but it wasn't quite the consistency i was hoping for. later on in the day, i took 2 to my parents and we had them (so now they were refrigerated for about 9 hours), and they were so much better! like, really good. i'm quite proud of myself; another dish i can check off as something i'm good at ;)  

*note: overall, it made 7 oval ramekins, and 2 round ones. recipe here.