Mr. ValleyWriter and I enjoyed a quiet New Year's Eve at home last night. After all of the hustle and bustle of Christmas just a few days ago, coupled with the fact that I had to work a full day on NYE (that's right folks - they didn't even let us out 5 minutes early! Can you believe it?!? That's just wrong!!) - I was just too tired to do much else other than watch movies and eat good food.
But this morning we started off the New Year with a little more style. It started simply enough - just some eggs, (turkey) bacon and an English muffin:
But then, we broke out some of our Christmas gifts - mimosa mixer & champagne:
And set the table in style:
(Yup - cloth napkins = style around these parts!)
We sat in the quiet of our kitchen, enjoying each others company and the view of the snow covered backyard. It was peaceful, romantic and sweet. All that I hope for over the next year.
We finished our breakfast off with dessert (really, why should dinner be the only recipient of dessert?) - a yummy egg nog creme brulee:
If your New Year's resolution is to eat more dessert (sounds like a good one to me!), check out the recipe for this egg nog creme brulee:
Egg Nog Creme Brulee
3 egg yolks
1 Tbsp. sugar
1 tsp. vanilla extract
1 1/4 c. egg nog
sugar for topping
Combine egg yolks, sugar and extract. Beat until creamy and thick (about 4-5 minutes).
In a small saucepan, heat egg nog until bubbles just start to form around the edges of the saucepan.
Slowly pour a little bit of egg nog into the yolk mixture, whisking constantly. Continue pouring a small amount at a time, continuing the whisk constantly. (Doing this slowly helps make sure you don't cook the egg yolks too quickly, causing them to separate.)
Let this custard mixture sit while you preheat the oven to 375 degrees and boil a kettle full of water.
Place 4 ramekins in a baking dish.
Now go back to your custard. Skim off any foam left on the top from whisking and discard.
Pour the remaining mixture evenly into each of the 4 ramekins and place in the oven.
Pour the water you boiled into the baking dish so it comes 1/2 way up the sides of the ramekins.
Bake 15-25 minutes until custard is just barely jiggly in the middle.
Carefully remove the ramekins from the hot water, let cool and then refrigerate for at least 4 hours.
Before serving, sprinkle 1-2 tsp. of sugar over the top of each custard. Torch lightly with a butane torch, just until sugar browns. Let sit a minute or two before serving so sugar hardens into a nice crisp crust.