Something extraordinary has opened its doors to me.

Something so sweet, so delicious, so wonderful has presented its glorious self. Something that these adorable crème brûlée dishes shining their little caramelized faces up at me could never compare to. (I am sorry, crème. You put up good competition though.)

I have been accepted to a study abroad program in Paris for this coming fall 2013! Is this real life?

It is by far the most amazing opportunity to be presented to me. I am unbelievably grateful and excited. Do you all understand how beautifully savory senses will flourish over there with the plethora of delicious french food we will discover together?! I hope you’re all ready. I myself have never been more ready in my life.

No amount of home made treats will ever compare to such an amazing bundle of news. Nothing I could ever create up in my kitchen will come close in comparison, but I truly did my best to try and bring you all a little something that would attempt on reaching the same perfect pedestal as Paris. I considered being cute and trying my hand at croissants for this occasion, but then I figured no matter how many times I would try to create and perfect them, they’d never compare to the real deal that I will experience in a few short months. Again, is this real life? I think I have quietly melted away into a puddle of sheer happiness.

But back to the crème brûlée. I sincerely do not want to make it seem like anything less than wonderful, as I sit here comparing it to Paris. I am doing it no justice and it deserves much more. Literally translating to burned sugar, it sounds grotesque but honestly, it is the most delicately sweet thing. Under a thin layer of caramelized sugar, the inner vanilla custard tingles against a fruit topping of choice. It is so light, sweet, airy and worth every sugary caloric bite. It is what I think of when I imagine fancy dinner parties and black tie events. It is the excuse to break out those delicate antique baby spoons you have hidden in your back drawer, patiently waiting for their chance to shine. Dust them off, give them a quick buff and adorn them aside those beautiful dishes brimmed with your burned sugar. Each bite is a morsel of sweetened bursts of love that will roll off your taste buds. I promise. I was so eager to finish these treats and sample them that I burned my middle finger so severely that this blog post was brought to you by one hand. Do you understand how hard it is to type enthusiastic sheer excitement over Paris with one hand, ever… so… slowly? Well it’s not easy.

I will be walking on a layer of pure bliss for the remainder of my lifetime so if anyone needs me, I can be found on cloud nine. So here, I left you all some crème brûlée. Its even fun to say, let alone eat. Enjoy!

Crème Brûlée – makes about 6 ramekins

Adapted from All Recipes

6 egg yolks (save the whites for either an omelette or meringue for a pie)

6 tablespoon white sugar

2 tablespoons brown sugar

1/2 teaspoon vanilla

2 1/2 cups heavy cream

Preheat oven to 300.

In a mixer, combine egg yolk, 4 tablespoons of the combined sugars and vanilla.

On the stove, heat cream until it reaches a boil, in which case immediately remove from heat.

Combine heavy cream and egg yolk mixture, and thoroughly mix until putting back on stove top in a double boiler.

For about 3-5 minutes while continually stirring, heat the egg yolk and cream mixture.

Pour into shallow ramekins (or any heat proof bowls) and bake in oven on sheet pan for 30 minutes.

When done, chill for an hour or until completely cool. Even over night if desired.

Sprinkle the remaining sugar on top of the cooled custard surface.

If you have an available cooking torch, use this to brown the surface, using a consistent swiping movement across the surface to avoid burning spots. Torch until deeply golden browned.

If you don’t have a torch, use the broiler within your oven like I had to do, thus resulting in my burned finger. I found what worked the best was to keep ramekin dish on a sheet pan and hold the sheet pan with the ramekin directly under the broiler flame. Rotate and evenly coat the surface with the flame to best of ability. Do not touch the burning sugar with your flesh! I was impatient and noticed a little chunk of brown sugar blackening so I attempted to flick it off the surface, which resulted in leaching onto my finger and burning it. Sugar is not always so sweet…

Allow the crème brûlée to cool and garnish with powdered sugar (as if it needs more sugar) and any desired fruit. The blueberries went well, but I think raspberries would’ve worked lovely just as much. Enjoy! Or, if I may be so bold, bon appetit! I am blushing.

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