|Check out the Navy Blue Chevron Hanging Lanterns!
|I love the Gold Shimmer Burlap Table Runner and the Milk Jug Vase!
|I love the color combination!
|The stunning place setting! The Metallic Gold Chargers were truly beautiful and will be so versatile.
|The simple favor with Gold Takeout Boxes decorated with Vintage Washi Tape were super cute!
I couldn't let you go without including a recipe for your next event! One of my kids asked for creme brûlée because he had seen it on a baking show and didn't know what it was. I obliged because...why not?! Creme Brûlée is simple, but oh so decadent and delicious. I don't own a torch, so I appreciated that this recipe gave instructions for melting the sugar under the broiler. The original recipe came from the New York Times Cooking.
2 c. heavy Cream
1 vanilla bean, split lengthwise
1 tsp. vanilla extract, optional
1/8 tsp. salt
5 egg yolks
1/2 c. sugar plus more for top
Preheat oven to 325 degrees. In a saucepan, combine cream, vanilla bean (I scraped and added the beans to the liquid before also adding the split bean), and salt. Cook over low heat until just hot. Let sit for a few minutes, then remove vanilla bean. Add vanilla extract if desired.
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into it, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Place pan in oven and carefully fill with boiling water halfway up up the sides of the dishes. Bake for 30-40 minutes, or until centers are barely set and slightly jiggly. Cool completely and refrigerate at least a couple of hours and up to a couple of days (perfect to make ahead!).
When ready to serve, completely cover the top of each custard with a thin layer of sugar. Place ramekins 2-3 inches under the broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes - watch carefully. Serve within 2 hours.
Disclaimer: Oriental Trading Company sent me these products free in exchange for my honest review. This review and opinions of the products are all my own.