PUDDLEWACKY

Daily A~Musing #22:  Creme Brulee
Creme Brulee...sounds sexy doesn't it?  (Say eet weeth a Franch acSAHNT!)  Well, until you translate it into plain old English which is basically 'burnt cream.'  Doesn't sound as lovely that way, but it still tastes just as yummy.


My first mouthful of this delicacy occurred at Shutters in L.A. with my best friend and company.  It was one of those nights when everyone looks pretty, everyone is far wittier than usual and you do crazy, fun things.  For example:  buying a ridiculously expensive glass of port to share amongst the four of you and entertaining your server with pseudo Wine Spectator reviews like, "Nice legs...needs fishnets" or "She's a sassy little wench with a great body."  


(Marie...didn't the server give us a freebie for the entertainment?  I can't remember, but I think she was tickled and gave us another glass of port just she could hear how we described it.)


Aaaaaaaaaaaaany way, we were young, we were happy and we were preparing to take my squeaky buddha swimming in the Pacific Ocean.  Now, whenever I'm enjoying a special occasion at a slightly swanky eating establishment, I order my champagne of desserts.  Because it makes me happy.  


I found this recipe for Creme Brulee French Toast on Domestic Servitude.  I'm gonna try making it next week, methinx:

Ingredients:
* 3 tablespoons (no-trans fat) margarine or butter
* 5 tablespoons pancake syrup (low sugar/no-sugar or regular)
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute (or 2 eggs)
* 1 1/2 cups (fat-free) half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish/Toppings: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

Preparation:
1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

http://domesticservitude.blogspot.com/2009/08/creme-brulee-french-toast.html