Creme Brulee

• 5 Large Egg Yolks
• 1/2 Cup of Sugar
• A Pinch of Salt
• 1 tsp Vanilla
• 2 Cups of Heavy Cream

1. Warm the Cream – First, heat 2 cups of heavy cream in a saucepan. Stir the cream frequently until it almost reaches a simmer, then add vanilla extract and remove from heat.
2. Combine – In a separate bowl, whisk together the egg yolks with sugar and salt. Slowly stream the hot cream into the eggs while continuously whisking, to temper the eggs so that they don’t scramble.
3. Strain – Next, strain the custard mixture through a fine mesh sieve. This part is optional, but it does help to knock out any bubbles and potential egg bits and ensures the silkiest consistency.
4. Fill – Divide the custard evenly between six ovenproof ramekins or custard cups. Carefully place the ramekins into a 13×9 casserole dish and add boiling hot water to the casserole dish, going halfway up the sides of the ramekins.
5. Bake – Bake the creme brulee at 300˚F for 30-35 minutes. Finally, transfer the ramekins to a wire rack to cool, then cover and then refrigerate.

Original Source

Homemade Tortillas

• 4 1/2 cups of flour
• 2 1/2 cups of heavy cream
• 1 teaspoon of salt

1. Knead dough for 15-20 minutes until soft
2. Cut dough into 12 pieces and roll into balls
3. Cover for 20 minutes
4. Roll balls out with rolling pin
5. Toast on flat stove or hot pan

Sushi Rice

• 2 cups of sushi rice
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1/3 cup rice vinegar

1. Rinse rice with cold running water in a fine strainer until the water runs clear
2. Pour rice into pot with 2 cups of cold water
3. Let sit for 30 minutes
4. Bring rice to a boil over medium-high heat - Immediately turn heat to low and cover
5. Cook for 10 minutes
6. Remove from heat and let sit covered for 15 minutes
7. In a small saucepan, dissolve sugar and salt in rice vinegar over a low flame
8. Pour evenly over rice and fold gently with a wooden spoon
9. Leave rice in front of a fan or fan with cardboard for 15 minutes until rice is just above room temperature

Cream Cheese Pie

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon (optional)

Cream Cheese Filling

• 12 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature

Sour Cream Topping

• 1 cup sour cream
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F.
2. Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
3. While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth. Add eggs and mix until just incorporated.
4. Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (should almost be set, the very center will still “jiggle” slightly). Cool 5 minutes before topping; leave the oven on.
5. Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 more minutes.
6. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

Spiced Coffee

• 1 cup hot water
• 6 cups of milk
• 1/3 cup sugar
• 1/4 cup instant coffee
• 1 tsp cinnamon
• 1/4 tsp Allspice
• 1/8 tsp salt

1. Dissolve all ingredients except the milk into water
2. Add milk
3. Heat in covered crockpot on low

Very Berry Hibiscus Refresher

• 7 cups filtered water divided into 6 cups and 1 cup
• 1 cup of sugar
• 1/4 cup ginger, peeled and chopped into chunks
• 4 hibiscus tea bags
• 4 green tea bags
• 2 cups very cold filtered water
• 1 cup mixed berries (blueberries, raspberries, blackberries, etc)

1. In a tea kettle or pot, add tea bags to 6 cups of boiling water
2. Remove pot from heat and let the tea steep for 30-45 minutes
3. Bring to a boil 1 cup of water and 1 cup of sugar in a medium pot over medium-high heat stirring to dissolve the sugar.
4. Remove from heat and add the ginger
5. Let steep for 30 minutes
6. Pour through a fine sieve and discard the chunks of ginger
7. Remove tea bags from the steeped tea and pour into a 2-quart pitcher
8. Add the ginger simple syrup and the two cups of very cold water and mix
9. Add mixed berries
10. Place pitcher in the refigerator for a minimum of 1 hour to allow the flavors to blend

Fool-Proof Crust

Makes 5 9" Crusts

• 4 cups flour
• 1.75 cups shortening
• 2 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1/2 cup water
• 1 egg

1. Mix flour, shortening, salt, and sugar
2. Mix vinegar, water, and egg together in separate bowl
3. Combine two mixtures together just until moistened
4. Mold into a ball
5. Chill for 15 minutes
6. Keep in refrigerator up to 3 days or freeze