Creamy Creme Brulee

Preheat Oven: Preheat your oven to 325°F (163°C).
Prepare Ramekins: Place six ramekins in a baking dish and set aside.
Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat.
If using a vanilla bean, split it lengthwise, scrape out the seeds,
and add both the seeds and the pod to the cream. If using vanilla
extract, add it later.
Combine Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and a pinch of salt until
well combined.
Temper the Eggs: Once the cream is hot (but not boiling), slowly pour it into the egg
mixture while continuously whisking. This is to temper the eggs and
prevent them from scrambling.
Strain the Mixture: If you used a vanilla bean, remove it from the mixture. Strain the
custard through a fine-mesh sieve into a clean bowl to remove any
curdled bits or the vanilla pod.
Pour into Ramekins: Pour the custard into the prepared ramekins.
Bake in a Water Bath: Place the baking dish with the ramekins in the preheated oven. Pour
hot water into the baking dish to create a water bath around the ramekins.
The water should come about halfway up the sides of the ramekins.
Bake Until Set: Bake for about 40-45 minutes or until the custard is set around the edges but
still slightly jiggly in the center.
Chill: Remove the ramekins from the water bath and let them cool to room temperature.
Then cover and refrigerate for at least 4 hours or overnight.
Caramelize the Top: Just before serving, sprinkle a thin, even layer of sugar on top of each custard.
Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
If you don't have a torch, you can also place the ramekins under a broiler for a few minutes.
Serve: Allow the caramelized sugar to harden for a minute, then serve immediately.
Enjoy your delicious and creamy Crème Brûlée!

Sea-salt brown butter chocolate chip cookie


Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook,
swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma.
Be careful not to burn it. Once browned, remove from heat and let it cool for a few minutes. Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Combine Sugars and Brown Butter:
In a large mixing bowl, combine the brown sugar, granulated sugar, and the slightly
cooled brown butter. Mix until well combined. Add Eggs and Vanilla:
Add the egg, egg yolk, and vanilla extract to the sugar-butter mixture.
Mix until smooth and creamy. Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough.
Chill the Dough (Optional):
For even chewier cookies, you can chill the dough in the refrigerator for about 30 minutes.
Form Cookie Dough Balls:
Scoop cookie dough onto the prepared baking sheets, leaving some space between each cookie.
You can use a cookie scoop or your hands. Bake:
Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are still soft.
The cookies will continue to firm up as they cool. Sprinkle with Sea Salt:
As soon as the cookies come out of the oven, sprinkle a small pinch of flaky sea salt on top of each cookie.
Cool:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack
to cool completely. Enjoy your chewy sea-salt brown butter chocolate chip cookies! They're a delightful combination of rich
flavors and textures.

Fluffy blueberry pancakes


Instructions:
Preheat Griddle or Pan:
Preheat a griddle or non-stick pan over medium heat. If using a pan, add a small amount of oil
or butter to coat the surface.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Prepare Wet Ingredients: In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's
okay if there are a few lumps.
Fold in Blueberries: Gently fold in the blueberries into the batter. Save a handful of blueberries for topping.
Cook the Pancakes: Using a ladle or measuring cup, pour 1/4 cup of batter onto the griddle for each pancake. Cook until
bubbles form on the surface, then flip and cook the other side until golden brown.
Keep Warm: Keep the cooked pancakes warm in a low oven while you finish cooking the rest.
Serve: Serve the pancakes hot, topped with a pat of butter, a drizzle of maple syrup, and the reserved blueberries.
Optional: Garnish with Whipped Cream: For an extra treat, you can garnish the pancakes with a dollop of whipped cream.
Enjoy your fluffy blueberry pancakes! They're perfect for a delightful breakfast or brunch.