Creme Brulee

I got a culinary torch and learned to make one of my husband's favorites, creme brûlée! This recipe is much easier to make than I thought it would be. All it takes is a little mixing and a bake in a hot water bath to create a treat with a hard candy top and a rich and creamy custard.

Magickal Correspondance:

Eggs are one of the oldest symbols of creation. They are associated with the Goddess, the sun, and the elements earth, air, and water and symbolize spring, rebirth, fertility, abundance, beginnings, and life itself.

Milk holds nurturing energy and is associated with Imbolc, the moon, Hathor, Venus, Mercury, and pure mother’s love.

Sugar Cane: Banishing, love, lust, preserving, and sweetening

You will need:

1 egg

4 egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 teaspoon vanilla extract

1 Tablespoon rum, Cognac or Grand Marnier

Mix the egg, egg yolks, and 1/2 cup of the sugar. In a small saucepan, heat the cream until it's hot to the touch but not boiled. Slowly pour the scalded cream into the egg mixture and mix to incorporate. Add the vanilla and liqueur and pour into 6 to 8-ounce ramekins until almost full. Heat a pot of water to boil. Place the ramekins in a baking pan and carefully pour the hot water into the pan to come halfway up the sides of the ramekins. Bake at 300 for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. Before serving top each with 1 Tablespoon of sugar and heat with torch until caramelized.