Valentine's Day Dinner Starts with Dessert

Today is one of those days that I've completely digressed from my menu.  Having hemmed and hawed a little too long, dinner reservations were made at Casa de Onceamonthchef rather than a fancy restaurant.  Let the creative juices flow!

Dessert is always planned first.  Creme Brulee without question, perhaps withsome fresh raspberries on top.  My favorite recipe for this delight came right off the box of ramekins I bought at Bed Bath and Beyond years ago, but still see on the shelf.

1 C heavy cream
2 T sugar
2 egg yolks
1/2 tsp. vanilla

Warm the cream and sugar in a saucepan until the cream is just bubbly, not boiling.  Remove from heat.

Add the eggs and vanilla which have been beaten.  Mix well.  Pour through a seive into another bowl to capture any "cooked" eggs.  Then pour into 4 - 3" ramekins which have already been placed in 9" x 13" pans.  (I usually make a quadruple recipe with a quart of cream and that fills 9 - 6" ramekins.) 

Place pan in oven which has been preheated to 300 degrees F.  Without splashing, pour in hot water to the level of half way up the ramekins.  Bake for 30 minutes until set.  Cool completely and chill for 2-3 hours. 

Then generously sprinkle with additional white sugar and toast with a kitchen torch.  Add a few fresh berries and squirt of whipped cream for garnish and a treat for the eyes.  Enjoy!  And, Happy Valentine's Day!