SUPER SIMPLE Eggnog Crème Brûlée

This is my last post of this year....😪...but it's been a fantastic year!!! Thanks to all who have asked for these recipes, left comments and just supported me!!! 

This dessert sounds daunting and even makes me a little nervous BUT it's simple. Don't pay a fortune at a resteraunt for this fancy French dessert do it yourself. Impress your friends and family with this at the end of a great meal(hopefully one you found on this blog). ENJOY.....eat on!!!

FAQs I learned in school:

What is creme brulee?

Creme brulee is creamy custard dessert with a caramelized sugar topping. 

How do I know when the custard is done?

The edges are set but the center is still jiggly. A knife inserted off center should come out clean.

How hot does the water in the water bath need to be? 

Boiling

How high should the water bath be?

Same height as custard

Is there way to brulee without a mini torch?

Yes, use your broiler!!!!! :)

2 cups of eggnog
2 eggs
1/4 cup of light brown sugar 

Preheat oven to 350.

Warm eggnog in a small pan until tiny bubbles form.  Remove from heat.

In a bowl, beat eggs until thick and creamy

Very slowly whisk the eggs into the eggnog mixture

Pour into ramekins.  Add boiling water to a baking pan large enough to hold ramekins. Water should be at least the height of the custard. BUT YOU DONT WANT IT TOO HIGH WHERE IT COULD BOIL OVER AND IMTO RAMEKINS!!!

Bake for 20 minutes and remove. If it's not done(FAQ #2) keep baking in 5 min intervals. If it never sets after a while(15 mins) toss!! :( 

Refrigerate until ready to serve.

Turn broiler on, remove ramekins and sprinkle brown sugar over the top of each dessert.

Broil until brown sugar is melted.  Remove from oven and let sit for a few minutes to harden.

You could serve with fresh berries.

BREAD MACHINE TX Roadhouse rolls

Texas Roadhouse Rolls for bread maker

make 18 large rolls

1/4 cup warm water

2 tsp dry yeast
1 cup milk
1-1/2 Tbs butter
1/4 cup sugar
1 egg
1 tsp salt
3-1/2 to 4 cups all purpose flour

CINNAMON BUTTER

• ½ cup butter
• ½ cup powdered sugar
• ½ cup honey
• 1 tsp. cinnamon

1. Beat butter with hand mixer until light and fluffy.
2. Add remaining ingredients and beat with mixer until well blended. Serve on warm rolls.

Put all ingredients in bread maker according to YOUR bread maker.  Set for dough.  When done, take out and roll into a rectangle.  Fold the dough in half and let rest for 15 minutes.  Cut into squares.  I used a pizza cutter to do this.

Bake at 350° for 10-15 minutes (adjust accordingly - depending on the size of the rolls) till golden brown.

The most important step is to generously butter the hot rolls before bringing them to the table. This makes themirresistible!  Serve with cinnamon buttter.

Braised short ribs and penne

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine or red cooking wine(what I used)
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Keep on low. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook stirring occasionally, about 8 to 10 minutes. With a slotted spoon take pasta from pot and add directly into sauce.Toss well. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.