What Do I Do, Really?

About a month ago I read a devotional that asked that same question? In my reading the answer the person gave was not your typical answer given – she said, “I bring hope to people who are hurting.” I loved that answer (her occupation – a clerk in a local grocery store. She paid attention to her customers; if someone looked stressed or sad she would give them a kind word, a smile. Something to brighten their day.) What a wonderful thing to do. What a wonderful way to be.

This persons answer to that questions made me think – What do I do, really? A typical answer from me would be: I am an artist, a food photographer, and an art teacher. Now I think a better answer would be – I bring out the creativity in a person and give them something to enjoy in life.

So today, on this beautiful fall day, please allow me to bring out your creativity and try something new. A simple, but elegant dessert with the taste of cinnamon.

Cinnamon Creme Brulee

**from: The Last Course By: Claudia Fleming

*(this is a beautiful, creamy dessert; the hint of cinnamon is perfect for the season.)

(yield: 6 servings)
Ingredients:
2 cups heavy cream
1 cup milk
3/4 cup sugar
5 cinnamon sticks
6 large eggs
Pinch of salt

1. Preheat the oven to 350 degrees F. In a heavy saucepan, over medium heat, bring the cream, milk, 1/4 cup of the sugar, and the cinnamon sticks to a simmer.

2. Meanwhile, whisk together the egg yolks and 1/4 cup of sugar.

3. Remove the cream mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot cream mixture, whisking the cream constantly as you pour. Let the cream mixture cool completely. Strain through a fine sieve and stir in the salt. Chill for at least 2 hours and up to 2 days.

4. Pour the mixture into six 4-ounce glass or ceramic ramekins. Arrange the ramekins in a baking pan and place it on the oven rack. Pour enough very hot water into the baking pan to reach two-thirds of the way up the sides of the ramekins. Cover the baking pan with foil and pierce the foil in a few places with a knife. Bake the custards for 30 minutes, then lift off a corner of the foil to allow the steam to escape. Recover the pan and allow the custards to bake for 15 to 25 minutes longer, until they are set around the edges but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool completely, then cover and refrigerate for at least 6 hours, or overnight.

After removing from the oven

5. Right before serving, sprinkle the remaining sugar in a thin, even coating on the surface of each custard, using 2 teaspoons for each one. Use a preheated broiler or blowtorch to caramelize the sugar. In a broiler it will take 1 to 2 minutes, and it will take about 30 seconds with a blowtorch.