Breakfast/Brunch · Sponsored

Crème Brûlée French Toast – Happy National French Toast Day!

Crème Brûlée French Toast
HAPPY NATIONAL FRENCH TOAST DAY!!!

And what better way to celebrate this fun food day and the holiday season than with this decadent breakfast/brunch treat — Crème Brûlée French Toast!

Crème Brûlée French Toast
For this month, I worked with our friends over at Safest Choice® Eggs to up the ante on the traditional French Toast by mashing it up with one of my favorite desserts—-Crème Brûlée.

It all starts off with a rich custard base of eggs, cream, milk and then it’s flavored with warm spices, vanilla extract, Grand Marnier and fresh orange zest. Day old bread then soaks up the custard overnight so that it gets into every nook and cranny.

In the morning, you throw the dish into the oven until the bread becomes golden brown and puffed.  The final step is a generous sprinkle of sugar over the toast and then it’s quickly brûléed.

Crème Brûlée French Toast
The end result?

When you cut into the top layer of caramelized sugar, you get a wonderfully satisfying crunch and the center is rich and decadent. Personally, I think the brûléed sugar gives the right amount of sweetness but if you want to add a drizzle of maple syrup—go right ahead!

Scrumptious breakfast and a make-ahead wonder!

Head on over to Safest Choice® Eggs  to read my Crème Brûlée French Toast post this month and while you’re at it, click here for the recipe.

HAPPY NATIONAL FRENCH TOAST DAY!!!

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Drinks · Sunday Family Dinner

Summer Grilling Family Dinner + Fresh Peach Bellinis

Grilled Lobster with Cilantro Chile Butter

We’ve got a fair amount of July Babies in our family. Though, let’s be honest…with a family as large as ours, there are a lot of babies year round. Big Seester N, Big Seester P, brother-in-law, niece, several cousins, an auntie, an uncle….and that just includes the family in the states!

For July’s Sunday Family Dinner, we celebrated 2 of our July babies—Big Seester N and my brother-in-law R. As for theme? We kept the menu quite straight forward but pretty dang delicious.

Summer Grillin’

And of course, since we were celebrating, there had to be a bit of decadence. In the form of lobsters. Lots of lobsters.

N was totally freaking out Lucasaurus with them.

July 2013 Family Dinner

Seester T staffed the grill for a good portion of our meal which totally amused her hubs, the birthday boy.

July 2013 Family Dinner

Now what’s a Sunday Family Dinner without cocktails? Surely not one of ours!

This month we toasted with Fresh Peach Bellinis. Granted they weren’t grilled but they definitely were a nod to summer using wonderfully sweet, white peaches. After adding a few spoonfuls of fresh white peach puree and a squeeze of lime to champagne flutes, I topped off each glass with bubbly Prosecco.

Simply perfect.

Peach Bellinis

And of course, we had to take our mandatory-monthly Seesters pic while holding our cocktails.

Seesters

Our menu included:

Grilled Rosemary Flatbread.

Grilled Flat Bread

Grilled Pacific Oysters……..

Grilled Oysters

A few Grilled Ginormous Prawns…….

Grilled Prawns

Rosemary Garlic Lamb Rib Chops……….

Grilled Lamb Chops

and Grilled Lobsters with Cilantro-Chile Butter…….

Grilled Lobster with Cilantro Chile Butter

Did I mention that our kiddos have quite the refined palates?

And I think they’re uber adorable.

July 2013 Family Dinner

For dessert? Vanilla Bean Crème Brûlée that my niece, Nina, made. Although technically not made on the grill, she did torch the tops to brûlée it.

Totally counts. 🙂

Creme Brulee

The kiddos also made this adorable sign for the birthday babies—I loved that they used their nicknames!

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Not only was the dinner scrumptious but it was fairly low maintenance with at least 80% of the “cooking” done on the grill. The cherry on top? It made clean up a breeze!

Peach Bellinis

And for those who cannot travel to Venice to try the original Bellini at Harry’s Bar, give my version a spin. My Seester said it’s pretty darn close to the real thing 🙂

CHEERS to another memorable Sunday Family Dinner!

This Month’s Family Dinner Menu

Cocktails: Peach Bellini
Appetizers: Rosemary Grilled Flatbread, Grilled Oysters, Grilled Prawns
Entrees: Rosemary-Garlic Lamb Rib Chops, Grilled Lobsters with Cilantro-Chile Butter
Dessert: Vanilla Bean Creme Brulee

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Fresh Peach Bellinis
Serves 4

Ingredients:

2 ripe white peaches, pitted and quartered
1/4 cup water
1-2 tablespoons sugar, optional
4 lime wedges
chilled Prosecco or other sparkling wine

Add the peaches and water into a blender. Depending on the sweetness of the peaches, add sugar as needed. Puree until smooth. Optional: Strain the peach puree through a fine-meshed strainer.

Spoon 2-3 tablespoons of the peach puree into each glass. Squeeze the juice of a lime wedge into each glass and slowly top with the chilled Prosecco. Gently stir each glass before serving. Cheers!

Note: The Bellinis shown here are garnished with yellow peaches, however, the cocktails were made with the traditional white peach.

Desserts/Pastries

Vanilla Bean Crème Brûlée for Leonidas.

Vanilla Bean Creme Brulee

 

 

In a Vietnamese family, the Đích Tôn is a position that holds a great deal of honor and duty. He is the eldest grandson by the eldest son and is responsible to not only carry on the family name but also our traditions and history.

And this past December, my parents’ Đích Tôn made his debut in the world– Leonidas Knox Nguyen.

 

 

Creme Brulee

Of course, Dad was thrilled beyond belief. And how could he not be? Leo is freaking adorable and such an alert little guy. And those cheeks! I could just squeeze and zerbert them all day!

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A month after his arrival, my brother and his fam came from NYC for an extended stay so that we could all meet Leo and spend time with his big sis, Luna. While they were here, V and L held a small gathering with the immediate family in Leo’s honor. It gave the fam an opportunity to give our blessings, best wishes and words of us advice to Leo.

Admittedly, there’s a lot resting on the little guy’s shoulder. But at just 3 months, I can tell he will far exceed anything we could possibly hope for.

 

 

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Oh! And as for the Vanilla Bean Crème Brûlée–I whipped up a few batches for Leo’s gathering. Don’t worry Leo, as soon as those teeth come in, Cô Nam will be stuffing you with goodies. xoxo!

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Vanilla Bean Crème Brûlée
Serves 6

Ingredients:

1 Large Egg
4 Large Egg Yolks
½ Cup Sugar, plus 1 tablespoon for each serving
3 Cups Heavy Cream
2 Vanilla Bean Pods, split lengthwise with beans scraped out
1 Pint Fresh Berries, washed and dried

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and ½ cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan with the emptied vanilla bean pods and beans until it’s very hot to the touch but not boiled. Remove the vanilla bean pods and with the mixer on low speed, slowly add the cream to the eggs. Pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. Serve with fresh berries on top.

Slightly adapted from Ina Garten