Vanilla Creme Brulee

 Ingredients:

2 cups heavy cream

1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup sugar, plus more for topping

Directions:

Heat oven to 325 degrees. 

In saucepan or microwave, combine cream and salt, and heat over low until just hot (do not boil). Remove from heat. Add vanilla.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill dish with boiling water halfway up the sides of the dishes.

Bake 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple days.

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on boiler. Cook until sugar melts and browns, about 5 minutes. Serve right away. (Or brown sugar with torch.)

Bacon Quiche

1 homemade or refrigerated pie crust, placed in 9-inch pie plate.

1 1/4 cups half-and-half (or 1/2 milk 1/2 cream mixture)

5 eggs, slightly beaten

salt/pepper to taste

8 slices bacon, crisply cooked, crumbled (3/4 cup). (Cook in oven 400 degrees, 15-20 minutes.)

any other mix-ins (sauteed onions, mushrooms and/or bell peppers, spinach)

1 1/4 cups grated cheese (any type)

Directions:

Optional: Cook pie crust 400 degrees for 8 minutes to avoid a soggy bottom. (Especially if adding high moisture ingredients like mushrooms or spinach.)

In medium bowl, mix together milk/cream, eggs and S/P. Layer bacon, any mix-ins and cheese in crust-lined plate. Pour egg mixture over top.

Bake 40-50 minutes or until knife inserted comes out clean.