Creme brulee.  One of the classic desserts to make, and always fun to see if you can make at home. This was my first try ever doing so, and honestly, I’d say these turned out really damn good. Creme brulee is awesome by itself, but add in a good swig of Kahlua, and it only gets even better. 

Don’t have a kitchen torch? Don’t trust your broiler to properly caramelize the crust? No problem!  Use the spoon method (which I will detail below!)

White Russian Creme Brulee
Makes 4 ramekins (mine were larger so it was 3)

Ingredients

  • 1.25 c heavy whipping cream
  • 1/3 c whole milk
  • 1 t vanilla extract (or vanilla pod if you have it on hand)
  • 4 egg yolks
  • .25 c sugar
  • 1 T Kahlua (I used a bit more than this)

Preheat your oven to 325. Take your whipping cream, milk, and vanilla, and heat in a pan over medium low heat, whisking constantly. When the milk starts to steam and bubble, remove it from heat and cover it, letting it cool. 

Using an electric mixer, beat together your egg yolks and sugar until they’re well blended and light in color.  Slowly add the cooled scalded cream into the mixture, followed by the Kahlua. Once it’s well blended, strain it through a strainer. 

Fill your ramekins with the mixture, and put them in a cake pan. Boil a pot of water, and add it to the pan, so that it comes up to halfway up the dishes. Bake for 25 minutes – you’ll know when the custards are set by shaking them – if they jiggle, they’re done.  Place them in the refrigerator for a minimum of a day. 

Once you’re ready to serve them, bring them out of the fridge and bring to room temperature (usually takes about 20 minutes). Sprinkle 1-2 t of sugar on top.  Don’t have a torch?  This is where your stove comes in. Take a metal spoon, turn a flame on your gas stove to high, and heat the spoon over the flame for about 1 to 2 minutes. (Not pictured is the pot holder I had wrapped around the spoon so I didn’t burn myself.)  Take your heated spoon, and press down on the sugar for about 30 seconds so that you hear a sizzle, and maybe see a bit of smoke. 

And then behold, your awesome boozy creme brulee!

I cannot explain the full depths of awesome that this drink is. Maybe it’s because it’s so cold out, and I need to keep warm. Maybe it’s because I like buttered rum way more than I thought it did. maybe because it has the words “pumpkin spice” in it. But either way, this is a fantastic drink for a late fall edging into winter night.

Pumpkin Spiced Hot Buttered Rum
Makes 1 small pot, or enough to get you drunk if consumed over the course of an evening

Ingredients

  • 2 c dark rum (I used Kraken rum)
  • 1.5 c apple cider (obtained from the farmer’s market)
  • .5 c water
  • 1 T pumpkin spice flavoring
  • 2 T butter
  • .5 t vanilla extract
  • 1 T honey

Boil your dark rum, cider, and water. As soon as it reaches the boiling point, add the pumpkin spice, butter, vanilla extract, and honey. Then, keep on low, and slowly but surely enjoy through the night.