What is more perfect for new years eve other than a decadent creme brûlée? Nothing. Absolutely nothing. I think new years eve is meant for pricey indulgent food and fancy dessert. It’s meant for foods and desserts you don’t have very often. Creme brûlée is exactly that. It’s not something I’m baking every weekend but I do love to make it for special occasions like tonight. There’s something so romantic about this dessert that just makes me swoon and love on my husband a little bit more. I plan on lighting some candles tonight and cooking us a lovely meal. Then perhaps we’ll lay down on the couch and watch a movie, just the two of us. That is, if our son falls asleep early (fingers crossed lol). If not, then it’ll probably be a night watching disney movies and paw patrol. Either way, it’ll be the perfect end to another outstanding year. I have both the boys I love the most next to me and that’ll that matters to me.
I used to be that girl who wanted to spend new years in a loud bar, counting down the clock till midnight, with a million strangers surrounding me. With age, I’ve grown out of the whole new years eve party scene. I realized all I need on a night like tonight is the ones I care about the most. Spending time together, unplugging and reminiscing on the past year.
If you’re like me and spending tonight on the couch with your loved ones, then I can recommend some yummy dishes to you. Below, i’ve linked some of my favorites.
GOAT CHEESE, MUSHROOM & CARAMELIZED ONION PAPPARDELLE WITH FILET MIGNON
SHRIMP AND SCALLOP PESTO LINGUINI
DATE NIGHT FILET MIGNON IN THE CAST IRON
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CREME BRÛLÉE WITH BAILEYS WHIPPED CREAM
Prep time: 35 minutes + 2 hours in the fridge
Cook time: 40 minutes
Total time: 3.5 hours
Special kitchen tools: Small ramekins and a kitchen torch
INGREDIENTS for creme brûlée:
- 1 quart heavy cream
- 1 vanilla bean, cut open and scraped
- 1 tsp vanilla extract
- 6 egg yolks
- 1/2 cup granulated sugar + more for topping
- Hot water
- Preheat the oven to 350 degrees F.
- Add the heavy cream, vanilla bean + scrapings, and vanilla extract to a pot and bring to a boil. Whisking occasionally. Once boiling, remove from the heat and let cool for 20 minutes while covered. (do not skip this step… if the cream is too hot, the eggs will cook when combining the two mixtures and become a weird texture.)
- In a large boil, combine egg yolks and 1/2 cup sugar. Whisk together till smooth in texture.
- Once cream mixture has cooled, slowly begin to add it to the egg mixture while continuously whisking.
- Once both mixtures have been combined, transfer to 6-8 ramekins. Fill each ramekin almost all the way to the top.
- Place each ramekin in a deep baking dish. Fill the dish with hot water half way up the ramekin.
- Carefully transfer to the pre-heated oven and cook for about 40 minutes. When ready, the creme brûlée should be set but still jiggly when gently shaken. Remove from the oven and transfer creme brûlée to a seperate baking sheet and place in the fridge for about 1.5-2 hours.
- Once chilled, sprinkle on a layer of sugar on top of each dessert. Use a kitchen torch to caramelize sugar.
- Serve with fresh berries and baileys whipped cream (recipe below).
INGREDIENTS for baileys whipped cream:
- 1/2 cup heavy cream
- 1 tbsp light brown sugar
- 1 tbsp baileys Irish cream
- Place all ingredients in a stand mixer (with the whisk attachment) and beat till soft peaks form.