Vanilla Heart Dine-A-Round Celebration

Just in time for the holidays – books and food! What more could you want? Vanilla Heart Publishing authors have planned a scrumptious menu for an elegant dinner party. The recipes for this Dine-A-Round Celebration Sale are inspired by VHP titles, so I chose something essentially French since Conquering Venus is set in Paris.

While I was in the City of Light over the summer, I stopped by rue Rampon and asked Irène Laureux to share her crème brulée recipe. She was busily editing a manuscript and chain-smoking Gauloises, but she rummaged through a notebook in the kitchen and found a faded piece of paper with the following recipe. As part of this fun event, you can buy the ebook version of Conquering Venus – as well as titles by fellow VHP authors – for just $3.99! See all the books at this link.

Ingredients
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

Directions

  • Preheat oven to 300 degrees F (or 150 degrees C).
  • Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Irène said this recipe will serve five – or one if you're a "cochon." Ahem! While you're letting your crème brulée set, check out the recipes from the other VHP authors – and buy their books!

An Elegant Dinner Party

http://bit.ly/gklZbA   A complete menu from To Be Continued by Charmaine Gordon

Main Dish recipes

http://tiny.cc/6ocas   Tranoc’s Lecho from Forest Song: Letting Go by Vila Spiderhawk

http://bit.ly/g2ZWY3 OR  http://bit.ly/dXQoTn Crispy Cobb Salad from No Easy Way by SR Claridge

http://bit.ly/hy7s5E  Chicken Pot Pie from Within the Law by Chelle Cordero

http://bit.ly/f6XQKH   Pot Roast from Appalachian Justice by Melinda Clayton

http://bit.ly/dgk2mD  Purple Platter Meatloaf from Jock Stewart and the Missing Sea of Fire by Malcolm Campbell

Dessert

http://bit.ly/glJHHT  Pecan Pie from Sabbath's House by Marilyn Celeste Morris

http://bit.ly/eoNgaF  Poppy Seed Cake from Opal Fire Barbra Annino

http://bit.ly/dMNNTS  Gingerbread from Frank, Incense And Muriel by Anne K. Albert

http://bit.ly/i2bI0m  Creme Brulee from Conquering Venus by Collin Kelley

Beverage

http://bit.ly/gBBw4K  Russian Czar Drink from Bartlett’s Rule by Chelle Cordero

Comments

Sun Singer said…
Anyone who chain smokes Gauloises is very brave. Nice recipe though, and I see I don't need to use a blow torch for the finishing touches.

Malcolm
Barbra Annino said…
This looks soooo good.
Collin Kelley said…
Malcolm, Irène is one tough broad. She said if you want to torch the top, just use a lit cigarette. lol
Melinda said…
I think I can do this. I'm not a cook, but I really want to try to do this. I'll put the fire department on standby. :-)
Anonymous said…
Interesting way to promote books. Hey - if it sells, do what you have to do!

Irene sounds grumpy these days. LOL

GAV
Anne K. Albert said…
This is my all time fav dessert. THANK YOU for sharing!
Chelle Cordero said…
This is definitely a dish I have to try making - it sounds really impressive.
~Chelle
Vila said…
Oh Creme brulee is one of my husband's favorite dishes! THANK YOU for this, Coillin!
christine said…
Irene's recipe sounds heavenly. I need to learn how to make French accent marks on my Mac so I can spell her name!

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