Podcasts about creme brulee

We try Post Malone's Salted Carmel Oreos. Dooley is starting his journey into the sushi world. Melissa wants to make an Italian Breakfast Burrito. How quick can you make a Creme Brulee and let it settle in time for service?

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn't want to make the toffee. Regular sugar didn't caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can't get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!  Espresso Toffee Creme Brulée  makes 6 ramekins 3.5” x 1.5” 2 1/2 cups heavy cream 1/2 cup whole milk 1 1/2 tablespoons instant espresso powder 5  large egg yolks  1/2 cup granulated sugar 1/2 teaspoon vanilla extract pinch of salt Garnish whipped cream toffee bits Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping. Toffee Topping 1/2 cup butter 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it's hard and shatters when you bite it, that's hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping. How to broil toffee topping Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn't brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

Ny luke i julekalenderen skal åpnes. Bak dagens luke finner vi Stein Erik Skjerve. Fluen han har valgt ut er den svært giftige Creme Brulee varianten av Pot Belly Pig. Link til YouTube episoden det snakkes om https://youtu.be/LrzVg99Hnag?si=3nxVsvh46d5n7bIx

Sofia gör en takmålning och Pernilla lider av FOMO och linkar runt med en bruten fot i Norge. Borde vi dra till Kanada och göra en rolig frisyr? Tareq sjunger on Creme Brulee och Wahlgrens Värld berättar om kaoset bakom kulisserna innan bröllopet . Och vem ”vinner” mest bilder i mobilen tävlingen? Hosted on Acast. See acast.com/privacy for more information.

In this week's episode, we spotlight the gorgeous Double Silver Laced Barnevelder. Franchesca Duval of Alchemist Farm joins us to chat about sustainability and food security. Amy Van Leuven of the Good Egg Brush Company shares her recipe for Healthy Creme Brulee, and we provide a little retail therapy with vintage turkey salt and pepper shakers.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link for 10% off!https://tidd.ly/3Uwt8BfChicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJFranchesca Duval - Alchemist Farmhttps://www.alchemistfarm.com/Amy's Healthy Creme Bruleehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/amys-healthy-creme-brulee/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladies Support the show

In hour three, we run through the Miami Dolphins injury report and that somehow leads us into a conversation about eating Creme Brulee on-the-go. We debate how many slices of cheesecake are sold per year at the Cheesecake Factory. Plus, Crowder struggles to understand what Kettle Corn is and we preview the Colts-Dolphins game.

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Southern Tier Creme Brulee is an Imperial Stout by style. Rich and creamy vanilla custard swirls together with notes of sweet caramel, black malt, and milk sugar to create a deliciously balanced and smooth treat. This craft beer is 10% ABV and 55 IBUs. In this beer review, we will review the color, smell, and taste of this craft beer.

Krista Melanson was inspired by qualifying as a "Cordon Bleu Chef" at the famous cooking school in Paris.She launched "The Relationship Chef" - a business which combines the culinary arts with relationship coaching. It's a huge hit. In this episode she tells Liss 'N Kristi about the couples she has helped, the food she loves, how enthusiasm for cooking has soared post-Covid, and how it's inspired her three children, one of whom is just returning from competing in the Paris Olympics. Krista speaks of the joy of home-cooked meals made from fresh, simple ingredients, and the increasing desire for healthier diets. @KristaMelanson on Facebook https://www.cordonbleu.edu/paris/home/enSTORIES00:00 - Start00:21 - Krista and how she got started00:58 - It combines relationship coaching with gourmet food01:26 - Connecting through the love language of food02:00 - "Food is my passion"03:26 - Separating from my husband, enduring the dating scene, meeting an amazing man03:59 - I had three young kids, I was working three jobs, I was a disaster dating-wise04:35 - date-night adventures05:07 - I've never met anyone who doesn't like pasta05:52 - The process for date night06:40 - They prepare the meal together in an intimate environment08:22 - Every big event in your life has food involved09:10 - How does it work for cooking "newbies"?10:42 - Kristi's dad was quite the chef11:53 - Really good food and flavors combine for simple elegance - it's not complicated12:32 - My go-to dessert - Creme Brulee14:07 - Many of the younger couples have an interest in food, more established couples are spicing up date night15:45 - "My kids are huge foodies now" 16:40 - the avenues to "finding the one"18:25 - Getting to know people (really)19:45 - "As long as you chop the onions, I don't care"20:12 - How this pairs with a good cookbook21:10 - "Where did you find this recipe?" Getting lost in the creativity22:00 - "We've got to use everything in the fridge"23:14 - the pop-up food scene - the thrill of the taste24:13 - tuna helper with potato chips 26:14 - In France, it's the "bread-maker" and the "cheese-maker" 27:15 - Budget meals on Tiktok28:10 - The younger generation are eating out less, cooking more28:41 - The age of the TV Dinner 31:05 - "Man, your girlfriend is a chef" 31:25 - During Covid, we thought: "we're all trapped here together"32:41 - The only place open is a Taco Bell: "I think I'll starve"33:15 - "One of my daughters was competing in the Olympics" - (wait, what?)35:05 - Riley made it to the finals in one event, it was her first Olympics36:06 - "The food business is tough, it's hard to make money"37:43 - Where to find Krista

Ash goes to the Australian Adult Movie Awards with Hughesy. Plus there's irrational fears of the 90s, housemate interviews, netfrlix break ups, Christian dating apps, a book update and sugar in your coffee. To hear the longer 20 minute plus version and watch the full video of this podcast please go to patreon.com/AshWilliamsShow Try it for FREE for 7 days. You can listen to longer episodes every week for only $5 per weekSee omnystudio.com/listener for privacy information.

France is renowned for its cuisine and French food, such as baguettes, croissants, and cheese, is synonymous with this country. But what about the famous food dishes in France? From the seafood dishes of Normandy and Brittany to the hearty casseroles of the Alsace region, every dish tells a story. We all love to know the origins behind a dish and the French have plenty of stories to tell when it comes to food. So in this episode, we're exploring the origins of Coq au Vin, Boeuf Bourguignon, Moules Marinières, Tarte Tatin and Creme Brulee.For full notes and details on today's episode follow the links below:Coq Au Vin - A Peasant Dish From Julius CeasarBoeuf Bourguignon - A Beef Stew From BurgundyMoules Marinières - The Fisherman's FavouriteTarte Tatin - A Mistaken Apple PieCrème Brûlée - The Perfect Caramelised CustardI'm Kylie Lang, owner of Life in Rural France, a travel blog dedicated to helping others explore & discover all that France has to offer. On the blog, you'll discover sections covering:City Guides - everything you need to know about visiting cities such as Paris, Bordeaux, Carcassonne, Rouen, La Rochelle and many more.Moving to France - lots of resources to help you plan your move from visas and insurance to sim cards and watching TV.French Travel News - discover what's happening in France, from festivals and events to the latest deals and offers.If there is anything you'd like to know about living in France, the French culture or the history of this wonderful country, feel free to DM me on Instagram @lifeinruralfrance

Turns out investigation is harder work than hitting things.

Dee and Carol talk about growing fragrant flowers from seeds, growing onions and other alliums, a new book on organic vegetable gardening, and more.For complete show notes and more links, check out our Substack newsletter!Links: Flowers:John Scheepers' Kitchen Garden Seeds List of Fragrant Flowers from Seed.Veggies:'Creme Brulee', an All-America Selection of shallotsArticle on how to grow leeksOn the Bookshelf:The Backyard Homestead Guide to Growing Organic Food:  A Crop-by-Crop Reference for 62 Vegetables, Fruits, Nuts, and Herbs by Tanya Denckla Cobb. (Amazon Link)Dirt:Article about control ticks on deerArticle about how lone star ticks find their preyRabbit Holes:Carol:  Mrs. Edward HardingDee:  What We Sow by Jennifer Jewell (Amazon Link)Our Affiliates (Linking to them to make a purchase earns us a small commission):Botanical InterestsFarmers DefenseEtsyTerritorial SeedsTrue Leaf Market Eden BrosNature Hills Nursery  Book and Amazon links are also affiliate links.Email us anytime at TheGardenangelists@gmail.com  For more info on Carol  visit her website.  Visit her blog May Dreams Gardens. For more info on Dee, visit her website.  Visit her blog Red Dirt Ramblings.Support the showOn Instagram: Carol: Indygardener, Dee: RedDirtRamblings, Our podcast: TheGardenangelists.On Facebook: The Gardenangelists' Garden Club.On YouTube.

In this week's HowToBBQRight Podcast, we are BACK for Season 7 (00:17)! Malcom got invited back down to Mossy Oak Gamekeeper Butchery (02:07), and even got to throw down some unbelievable wild game (08:40). We've been waiting five years to finally get this new co-host (14:47)! Malcom and the guys put on their first class at the new smokehouse (15:48), and Mark from Swine Life can cook a mean Creme Brulee (26:18)! Malcom wants to know how much Blue Plate Mayo I used over the holidays (28:48). Malcom wanted to send a message in his latest YouTube recipe (29:50)... Why didn't Malcom use beans in the Bonafide Chili recipe (36:51)? You can't serve chili without some Fire Chili Crackers to accompany (42:20)! What is Malcom's favorite, go-to chili recipe (46:25)? I took my first crack at smoking up a brisket, and here's how it went (47:50). We want to see y'all's favorite wing recipes in The Community (52:49)! What's the benefit to smoking meats HOT and FAST versus LOW and SLOW (54:04)? Here's the secret to cooking the perfect Hog Jowl (57:54).

Ben Shapiro: Ben Shapiro drops his rap debut with rapper Tom MacDonald, FACTS. Does it go hard though? Barbie Snubs: Barbie got 8 Academy Award nominations and people ARE MAD! Justice for Greta and justice for Margot! Yankee In The South: Yankee In The South under fire for being scared of the Haitian locals on their cruise. But was the man wearing different color shoes?! FUCK YOU WATCH THIS!, THE BEAR!, HELMET!, UNSUNG!, EMINEM!, N-WORD!, DOCUMENTED TIMES!, LIVE!, ADLIBS!, 17 YEAR OLD!, CHARLIE DAY!, IT'S ALWAYS SUNNY IN PHILADELPHIA!, SHAUN OF THE DEAD!, NICK FROST!, ED!, 20 YEARS OLD!, PERFECT MOVIE!, MIRC!, INTERNET RELAY CHAT!, SERVER!, TELESYNC!, REGION 2!, PEENER!, FACTS DON'T CARE ABOUT YOUR FEELINGS!, DEBATES!, DAILY WIRE!, APOLOGIZE!, INTELLECTUAL DARKWEB!, STAVROS!, CANADIAN!, FAKE WOKE!!, PEOPLE SO STUPID!, JUGGALO!, PSYCHOPATHIC RECORDS!, STRAIGHT WHITE MALE!, PROBLEMATIC!, BATMAN!, JOKER!, THE ROCK!, POWER!, DRIVE!, WHAT WOULD BEN DO!?, WAP!, NO CAP!, GREEN DAY!, TRUMP!, REBELLION!, ROCK AND ROLL!, HIP HOP!, CO-OPT!, RETARDED!, BONGOS!, WHORES!, BARBIE!, ACADEMY AWARD!, OSCARS!, SNUB!, OPPENHEIMER!, VIDEO GAME AWARDS!, TOP 10 MOVIES!, THE ZONE OF INTEREST!, HIGHLIGHT!, SPOTLIGHT!, TOP GUN MAVERICK!, GUARDIANS 3!, TAYLOR SWIFT!, SWAG SURFING!, STANLEY CUPS!, THEFT!, MARKETING!, HUNGRY!, SNICKERS!, VIRAL!, LEAD!, CRAZE!, MAN OF STEEL!, JAR OF PICKLES!, SOUP!, SPORK!, WASH CHICKEN!, TINES!, FOUNTAINS!, FOUNTAINBLEU!, FLORIDA RESIDENT EDITS!, YANKEE IN THE SOUTH!, DISABILITY!, WILL!, DAWN!, UNDERPRIVILEGED!, HAITI!, DIFFERENT COLOR SHOES!, TRAVEL VLOGGERS!, ARTIST!, SCARY!, CHILDLIKE INNOCENCE!, HATERS!, MRBEAST!, JIMMY!, RICH!, TROLLS!, ASIAN!, MISPRONOUNCE!, JETSKI!, CREME BRULEE!, RED SLIPPER SHOES!, GOING APE!  You can find the videos from this episode at our Discord RIGHT HERE!

In which we answer listener questions! * Steampunk? * Cozy games? * How're things? * Creme Brulee. * We're great? * Lore trading? * Feedback? * Edicts? * History? * Dream team? * Best GM? * ********** Links: Onyx Path YouTube: https://www.youtube.com/user/TheOnyxPath Onyx Path Twitch: https://www.twitch.tv/theonyxpath Onyx Path Discord: https://discord.gg/5uckcBk

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Darkness Radio presents Supernatural News/Parashare: Giant Balls and Monster Calls Edition with Beer City Bruiser! Well, Bruiser made it back from the Big Easy a changed man... Tim, not so much... Bruiser had amazing experiences, tasted amazing food, and had amazing drinks! Tim spent all week trying to convince Beatrice Bird that the Creme Brulee dish full of sunflower seeds was not her nest, and she should probably TAKE HER ASS OUT OF IT, and eat the seeds like a CIVILIZED BIRD!! This is gonna be an interesting week on the show, to say the least... Also,  Cruiser and Bruiser have all the headlines fit for a pocdcast (and the return of Ziggy's Picks) just for you! This week, The Pentagon came out with a report that says that most UFO's are not saucers, but Big Balls! (and they're suuuch Big Balls.... DIRTY Big Balls... ).  The IRS is now using AI to crack down on wealthy potential tax violators, The 6th sighting of Nessie has happened on Loch Ness, we have the details! we talk about the dark side of "manifesting", and we found a new drinking buddy for Bruiser! Check out where Beer City Bruiser will be in your area:  https://twitter.com/bcbwinchester Stick to your wellness goals with premium, ready to eat meals from FACTOR! Head to https://factormeals.com/darkness50  and use the code darkness50 at checkout to get 50%off your order! Get unlimited talk, text + high speed data delivered on the nation's largest 5G network for just 15 bucks a month! Switch to Mint Mobile today!  To get your new wireless plan, go to https://www.mintmobile.com/darkness #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio  #timdennis #beercitybruiser #rohwrestling #supernaturalnews  #parashare  #ghosts  #spirits  #spectres #hauntings #hauntedhouses #haunteddolls #demons #deliverances #exorcisms #angels #guardianangels #spiritguides #Psychics #mediums #tarot  #ouija  #Aliens  #UFO #UAP #Extraterrestrials #alienhumanhybrid #alienabduction #alienimplant #Alienspaceships  #disclosure #shadowpeople #AATIP #DIA #Cryptids #Cryptozoology #bigfoot #sasquatch #yeti  #abominablesnowman #ogopogo #lochnessmonster #chupacabra #beastofbrayroad #mothman #Artificiallife #artificialintelligence #AI #space-X #NASA #timetravel  #CIA #FBI #conspiracytheory #neardeatheexperience 

Darkness Radio presents Supernatural News/Parashare: Giant Balls and Monster Calls Edition with Beer City Bruiser! Well, Bruiser made it back from the Big Easy a changed man... Tim, not so much... Bruiser had amazing experiences, tasted amazing food, and had amazing drinks! Tim spent all week trying to convince Beatrice Bird that the Creme Brulee dish full of sunflower seeds was not her nest, and she should probably TAKE HER ASS OUT OF IT, and eat the seeds like a CIVILIZED BIRD!! This is gonna be an interesting week on the show, to say the least... Also,  Cruiser and Bruiser have all the headlines fit for a pocdcast (and the return of Ziggy's Picks) just for you! This week, The Pentagon came out with a report that says that most UFO's are not saucers, but Big Balls! (and they're suuuch Big Balls.... DIRTY Big Balls... ).  The IRS is now using AI to crack down on wealthy potential tax violators, The 6th sighting of Nessie has happened on Loch Ness, we have the details! we talk about the dark side of "manifesting", and we found a new drinking buddy for Bruiser! Check out where Beer City Bruiser will be in your area:  https://twitter.com/bcbwinchester Stick to your wellness goals with premium, ready to eat meals from FACTOR! Head to https://factormeals.com/darkness50  and use the code darkness50 at checkout to get 50%off your order! Get unlimited talk, text + high speed data delivered on the nation's largest 5G network for just 15 bucks a month! Switch to Mint Mobile today!  To get your new wireless plan, go to https://www.mintmobile.com/darkness #paranormal  #supernatural  #metaphysical  #paranormalpodcasts  #darknessradio  #timdennis #beercitybruiser #rohwrestling #supernaturalnews  #parashare  #ghosts  #spirits  #spectres #hauntings #hauntedhouses #haunteddolls #demons #deliverances #exorcisms #angels #guardianangels #spiritguides #Psychics #mediums #tarot  #ouija  #Aliens  #UFO #UAP #Extraterrestrials #alienhumanhybrid #alienabduction #alienimplant #Alienspaceships  #disclosure #shadowpeople #AATIP #DIA #Cryptids #Cryptozoology #bigfoot #sasquatch #yeti  #abominablesnowman #ogopogo #lochnessmonster #chupacabra #beastofbrayroad #mothman #Artificiallife #artificialintelligence #AI #space-X #NASA #timetravel  #CIA #FBI #conspiracytheory #neardeatheexperience 

This week Meera and Liz cover a couple cocktail bars they've visited lately, two Indian restaurants that are consistently awesome, three new spots they love and also share plans for trying a very new restaurant: Sado. www.saucemagazine.com Planter's House: https://www.plantershousestl.com/ Tim's Chrome Bar: https://www.saucemagazine.com/a/60157/5-new-st-louis-area-places-to-try-this-month A Tour of Indian Restaurants: https://www.saucemagazine.com/a/59883/you-need-to-try-these-7-st-louis-area-indian-restaurants Taj Palace: https://tajpalacestl.com/ Flavors Indian Cuisine: http://flavorsstl.com/ 1929 Pizza and Wine: https://1929pizzaandwine.com/ Lola Jean's: https://lolajeansstl.com/ The Vandy: https://www.saucemagazine.com/a/60077/first-look-the-vandy-in-forest-park-southeast Sado: https://www.sado-stl.com/

In this episode we talk with brewers at Hi-Wire Brewing in Asheville, North Carolina, about 10W-40, a family of Imperial Stouts brewed with French Broad cacao, Dynamite coffee, and Ugandan vanilla. We talk with Peter Batinski, head brewer at Hi-Wire's South Slope location in Asheville, where he trials many of Hi-Wire's beers and leads innovation, and Hank Marshall, head brewer at the Big Top, Hi-Wire's production brewery near Biltmore Village in Asheville. Peter and Hank talk about developing new variants of 10W-40, the process of brewing the base beer, the dozens of 10W-40 variants, and the related beers that have sprung off from the 10-dub family.Beers discussed in this episode include the base versions of 10W-40, 5W-30, and 20W-50, as well as the following variants: Vietnamese Coffee, Chocolate Taco, Blueberry Crumble, Triple Chocolate, Mexican Hot Chocolate, Palo Santo, Mudslide, Horchata, Creme Brulee, Semla, Cafe de Olla, King Cake, Bourbon Barrel-Aged, Coconut Chocolate Bar, and Jelly Donut. Other makers mentioned in this episode include French Broad Chocolates, Dynamite Coffee, High Noon Coffee, and Cascade Beer Candi.You can purchase tickets for the Belgian Gold Virtual Beer Tasting mentioned in the episode here.You can sign up for our weekly email newsletter here. The music for this episode is by my dear friend, indie folk musician Anna ps. You can find out more about Anna's music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment.Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

I am honored to have the amazingly talented Producer/Songwriter/DJ @venessamichaels Michaels on for the first episode of 2023! I caught up with Venessa a few weeks ago and had SO much fun chatting with her. We were vibing the entire time and the conversation was truly A1. In 217 we discussed: -Journey Into Music: Venessa and I shared stories from some of our first DJ gigs and discussed how crazy of journey it's been as a DJ. Her mom actually pushed her to start DJing and she quickly realized that this is exactly what she was born to do after her first gig. She continued to build her name on the west coast and began to release music under her self-coined genre "2090". -Discography: Venessa has a DENSE discography of originals, remixes, collabs and features that is truly and unapologetically her. Her sound is so unique and fuses genres effortlessly with each production. She gave us the backstory on tracks like "Creme Brulee" with Kaleena Zanders (The GOAT), her remix of Gallant's "Weight In Gold", and how she produced the theme song for Dreamworks/Netflix show "KIPO and The Age of Wonderbeasts". She can do it all! -"Sent From Saturn": Venessa is set to release her first studio album "Sent From Saturn" later this month and recently put out the first single "Spirit of Mine" featuring Luck. We went deep on the creative process she took while creating this album and the meaning behind the project. It was truly amazing to hear her talk about how it all came together and why she chose to create an album rather than blast out singles. Can't wait to hear it! She is also a SUPER talented DJ and performer who's played at Coachella, Splash House and toured across the country for years - I'm absolutely dying to see her. There wasn't a second of silence in this interview and the energy was on fire. We laughed, we cried (kinda but not really), got real and above all had fun. linktr.ee/sherminthebooth

Hope we are all enjoying the school holidays! We are managing to get through them just.  This week we have just started to harvest some Rhubarb, which is a bit odd as you mainly relate to rhubarb being used in heavier winter desserts and dishes. However rhubarb is in fact a spring vegetable or fruit.  Rhubarb is in fact a fruit not a vegetable. In 1947, a New Yolk court ruled that it was to be counted as a fruit for the reason being it has no seed and grows in the dirt.   However, Rhubarb does have seeds and new plants can be propagated from seed but it is not recommended. So it can be classified as a vegetable but for culinary purposes is a fruit.  Let's eat creme brulee. Vanilla creme brulee is such a good thing to match with Rhubarb as the slight tartness of the fruit cuts through the vanilla brulee.    Creme brulee w muscovado Rhubarb  Cook time: 45 minutes  Prep time: 10 minutes  Serves: 6    750ml cream   1/2 cup caster sugar   1/4 tsp vanilla paste   6 egg yolks   1 whole egg   6 tbsp caster sugar (for the caramel top)   4 sticks rhubarb, peeled and cut into pieces   4 star anise   4 cinnamon bark   2 tbsp muscovado sugar or dark brown sugar   2 tbsp water  Preheat oven to 140*C (NOT fan-forced). Place cream, sugar and vanilla in a saucepan over medium heat. Slowly bring the heat until hot (do not allow to boil). Whisk egg yolks, and whole egg in a heatproof bowl until well combined. Slowly add in the cream mixture until well combined. Allow to settle for a couple of minutes before skimming all bubbles off the surface of the cream.   For the muscovado rhubarb, place the rhubarb into a pot along with the star anise, cinnamon and sugar. Bring to the boil and turn down until tender, remove from the heat.   Place a tsp of rhubarb into the bottom of each mould and then slowly pour over the brulee mix   Place the moulds in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 45 minutes. Remove the crème brulee form the oven and allow to cool before placing into your fridge to chill.   Once the creme brulee is cool, place a tbsp of caster sugar over each brulee and using a gas torch, caramelise the sugar until its super dark. Mike's website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.

We went to Paris! It was incredible. The museums, the architecture, and of course... THE FOOD. We simply had to cook French food when we got home. So we made: Quiche Lorraine: A pie crust filled with a custard ( eggs + milk + heavy cream ), that's filled with shredded swiss cheese, scrumptious bacon bits, and sautéed onions. Oh, la, la!!! Creme Brulee: A dessert made of a cold, smooth custard bottom and a hard top of blow-torched sugar. Divine!!! Enjoy!

Ree's mom and sister are staying on the ranch for the weekend and the women are conjuring up family recipes.Below are the recipes used in today's episode:Creme Brulee:https://www.foodnetwork.com/recipes/ree-drummond/creme-brulee-recipe-2042485Seafood Pasta in a Foil Package:https://www.foodnetwork.com/recipes/ree-drummond/seafood-pasta-in-a-foil-package-recipe-2040745Perfect Spinach Salad:https://www.foodnetwork.com/recipes/ree-drummond/perfect-spinach-salad-recipe-2107632Olive Cheese Bread:https://www.foodnetwork.com/recipes/ree-drummond/olive-cheese-bread-recipe-2107686On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree's company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

In this week's episode, we spotlight the very rare Catalana chicken. We chat with the Livestock Conservancy's Dr. Jeanette Beringer about the 2021-2022 poultry census, share our recipe for delicious creme brulee, and provide some retail therapy with a visit to the Livestock Conservancy's online shop.Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Livestock Conservancy - Catalana Chickenhttps://livestockconservancy.org/heritage-breeds/heritage-breeds-list/catalana-chicken/Livestock Conservancy's Poultry Conservation Listhttps://livestockconservancy.org/heritage-breeds/conservation-priority-list/#640c23860bb3b12ecRoosty's - view the full range of Roosty's products on Amazonhttps://amzn.to/3yMDJxECreme Bruleehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/creme-brulee/Livestock Conservancy's Online Storehttps://livestockconservancy.org/resources/online-store/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Vishinna Turner tells Virgie about growing up fat, Black, and punk in Fresno, CA. Spoiler alert: it wasn't easy! But Vishinna also shares how art and friendship saved her life and helped her on the path to self love.Topics include:Creme Brulee [01:58]Pressure to Fit In [04:37]Growing Up In Fresno [06:57]Finding Yourself with Punk Music [10:01]“Being Yourself at the Buffet” [14:54]Fat Representation [16:34]“Fat Girl Tears” [19:15]Being True to Yourself [27:05]Learn more about Vishinna's band Fatty Cakes & the Puff Pastries and listen to their music at fattycakesband.com. And check out Vishinna's other band Squid Ink! at squidinkband.bandcamp.com. Follow @virgietovar and @transmitterpods to stay up to date on all things Rebel Eaters Club. And make sure to visit rebeleatersclub.com to download your starter pack if you haven't already! 

Creme Brulee Riddim was produced by Rebel Muzik and Darryl Garvais Artists and song: Rae - Adjust Your Crown Preedy - Honestly Jadel - Own It *DJ Judgement does not own the rights to any of the songs. Please support your artists by liking and streaming their music on all main platforms.

TULSA TOP TEN: Part 2Date Night RestaurantsToday we are releasing a new episode from the Tulsa Top Ten series! Tulsa Top Ten is a series where I collaborate with local bloggers from Instagram to share their favorite places that the metro has to offer. This collaboration is with Instagram blogger Lindsay Morris. If you want to follow along, she is on Instagram at “Tulsa Places.” 10. Ti Amo: They've been in Tulsa for 30 years! Two romantic locations - 61st and Sheridan and downtown. Just their bruschetta alone is worth writing home about! My favorite Lasagna in town!9. Bull in the Alley: Talk about the mystery - green door with a tiny bull hanging over it. This place is swanky! And pricey. We're talking $25 for Creme Brulee. I had a steak and a side of potatoes when we went, and it was delish! There was also someone playing the piano. Very secluded, exclusive, VIP feel.8. Mahogany: great choice for an anniversary meal! Always exceptional, unpretentious service. These servers are true professionals. Exceptional steaks and au gratin potatoes. You have to finish your meal with their key lime pie!7. Polo Grill: it's a great lunch or dinner spot. They recently added patio seating. Expansive wine cellar. You must try their Lobster Bisque and Salmon “Tamale”.6. Stonehorse Cafe: Already mentioned in the patio seating category. I love their pizzas and a big glass of wine!5. Juniper: fresh, locally sourced food! The menu is very creative! Excellent service. You will never feel the same about brussel sprouts after eating theirs. Autumn Butternut Squash Soup! Be sure to get whatever Risotto is in season!4. Prhyme: another Justin Thompson restaurant. Picturesque Iceberg Salad. They are known for their steaks, but they also have lobster tail, lamb chops, and several other decadences.3. In the Raw Vu: Tulsa's most impressive meal with a view. Good luck getting reservations on a weekend for dinner! Great place to watch the sunset, eat sushi, and impress your sweetheart!2. Villa Ravenna: mentioned in ethnic foods. It's dimly lit, Andre Bocelli is always playing, the service is exceptional!1. Blue Stone: We first tried this place a few months ago and were blown away! I feel like it's a hidden gem that south Tulsans are hiding away. Dimly lit, live music, and dancing on Saturday nights. Some of the best service I've ever had.Delicious steaks, fresh Norwegian salmon, sea scallops, etc. Their fresh garlic mashed potatoes are to die for!EPISODE LINKSwww.instagram.com/tulsaplaces/ThisIsTulsaPodcast.comMERCHwww.thisistulsapodcast.com/store/LEAVE A REVIEWwww.thisistulsapodcast.com/reviews/new/SUBSCRIBE TO THE PODCAST NEWSLETTERhttps://bit.ly/3BLRCuG#thisistulsa #tulsa #tulsaok #tulsapodcast #tulsabusiness #keepitlocal #travelok #tulsatalks #918 #keeptulsacreative #tulsalove #podcastSupport the show (https://www.buymeacoffee.com/thisistulsa)

The chef for hire has a tasty Halloween themed dessert that will be perfect for this time of the year! Contact Chef Kyle via email: chefkyleparks@gmail.com Standby for the recipe!

Janet's 5 and Dine 10-14-21 Creme Brulee Cheesecake Bars

The first bracket of the Final Four!  The theme was to use advice that they had been given in kindergarten that applies as an adult and the sound cue was a camera shutter click. One of the Good Ones by David L. Williams Directed by Christine Weems Voice Actors: Chelsea Curto, Caryn Fulda, Brian Kondrach, Jon Moonen v.  So This One Time I Ordered a Creme Brulee by Ruben Ybarra Directed by Renata Smith Voice Actors: Qasim Makkani, Dan Potter, Ben Plopper and Helen Rios   Go to www.conemanrunning.com to vote for your favorite!

Originally aired in 2020. Join Brian this week as he reviews Sierra Nevada Stout from Sierra Nevada Brewing Company, Creme de la creme Brulee from Trimtab Brewing Company, and 10W-40 Mexican Hot Chocolate from Hi-Wire Brewing --- Support this podcast: https://anchor.fm/brewswithbrian/support

A short episode this week. We discuss the plot, our first impressions, and review of Marvel's What if... Dr. Strange Lost His Heart Instead of His Hands. Go over the TV and Movie News of the week including - Shang-Chi's box office records, venom 2 let there be carnage rating, jungle cruise 2, and the wheel of time release date. We also live react to the Wheel of Time trailer and the No Time to Die trailer.  Theme song by Tizzy Phttps://soundcloud.com/tudor-petcu Socials https://linktr.ee/CanonBallsPodcast

Bonus Two-Chapter episode! Griffin gets mixed messages about her Creme Brulee...and then she goes home. Her first experience with French puff pastry has some ups and downs. Phoenix and Rickenbacker have a debrief, and are feeling good about their chances. Did you enjoy that chapter? Support me at https://ko-fi.com/kristawallaceisawriter My website: http://kristawallace.com Find my audiobooks on Chirp!  https://www.chirpbooks.com/search?q=Krista%20Wallace&filter=authors Find my audiobooks on Apple Books!  https://books.apple.com/us/author/krista-wallace/id1153781706#see-all/audio-books Find my audiobooks on Google Play! https://play.google.com/store/books/collection/cluster?clp=6gkSCg5LcmlzdGEgV2FsbGFjZRBA:S:ANO1ljIe2vE&gsr=ChXqCRIKDktyaXN0YSBXYWxsYWNlEEA%3D:S:ANO1ljJ08tI

Do you like creme brulee? Listen to Episode 7 of the More Math for More People and hear us demonstrate a Swapmeet teaching strategy about National Creme Brulee Day.  We also continue with part 2 of our 3-part conversation with Marcus Blakeney and Tom Stricklin about how to support minority students in the math classroom. 

BEST OF HMS PODCASTS - Monday July 5, 2021 Learn more about your ad choices. Visit megaphone.fm/adchoices

BEST OF HMS PODCASTS - Monday July 5, 2021

This week on Choosing Your Reflection we speak with author and brand strategist Mike Iamele. A consummate storyteller and a stickler for intention, Michael walks us through how he and his husband chose subtle details for their rings, outfits, ceremony, and reception, all of which were imbued with purpose. When a highly honored guest pointed out that perhaps only Mike and his partner would notice the subtleties, Michael is quick to reiterate another tenant of his vision: “but they'll feel it!” Join us as we hear the story of how Mike and Garrett displayed "the essence of who we are" in beautiful Aruba! Special Guest: Mike Iamele.

Mediation exercise for examining your own shelf of dreams.  Close your eyes, take a few deep breaths, and imagine you're walking down the hall.  You see a closet door.  You open it.  There's a shelf way up high.  You stand on a step stool and peer on the shelf.  There's lots of dust.  You see a box labeled with a sharpie marker, "Dreams".  You pull it out, noticing how heavy it is.  As you drag it across the shelf and set it on the ground, you find yourself knowing what's inside before you even open it.  You have a remembering.  Now, visualize sitting on the floor and the box is in front of you, but it's taped shut with duct tape.  Old, super sticky duct tape.  You look around for something to open the box and discover a box cutter with words written on the side.  You turn it sideways and it says, "why not?"  Thinking, "Ok, why not?" you begin slicing through the tape to opening the box.  What's inside your box?  Maybe it's a pair of ballet slippers, maybe a toy stethoscope, maybe a journal or cooking utensils.  As you set each item on the floor, you remember the person you were when you thought these dreams were possible.  You've changed and your dreams have changed, but taking out old dreams can reawaken the forgotten parts of you.  It can awaken creative parts of you, hidden talents, and skills you've shelved for years.  You see there's also something else in the box.  It's a piece of paper in the bottom of the box.  It's says FEAR in big letters.  You turn it over and see a dozen or more reasons why you shouldn't/couldn't pursue those dreams in your box.  You remember why you put the box on the shelf in the first place.  As Camille said, fear paralyzes and keeps you from following your dreams.  It whispers about responsibility and societal or familial expectations.  It reminds you who might be disappointed if you pursue your dreams.  You take a deep breath, grab the box cutter and carefully slit through each fear listed on the sheet.  When you have ribbons of paper scattered at your feet, you carry the box of dreams over to a table.  You carefully take out each dream and place it lovingly on the table.  You clean each one off and reexamine it.  You may not still want to be a nurse, but maybe volunteering to give vaccines would light you up.  Maybe you no longer want to make a living as an artist, but a community college art class could reignite a fire inside you.  Or maybe the cooking utensils make you want to take a cooking class or tackle a Creme Brulee.  Steps to dusting off old dreams: Verbalize your dream.  Put it out there.  This gives it life and you'll start to believe it.  It'll be like a plant, slowly coming to life after receiving water and sunshine.   I interviewed a lady who had no idea how to write a book but she started telling people she was doing it.  The right people appeared in her life and a year later, she'd written and published a best-seller.  Take a class or find a meet-up group in whatever interests you.  This allows you to dip your toe in the water. Write out all the fearful reasons why you can't/shouldn't pursue your dreams, then shred or burn them.    Keep asking yourself "Why not?" and "If not me, then who?" Visualize your dream down to the last detail.  Trust me, you'll start to believe in it.  I visualized myself teaching a seamless yoga sequence, I visualized the serene faces of my students.  I did this over and over until it became a reality.  Keep asking yourself if what you're doing brings you joy.  This will shine a light on the difference between doing things because you have to and doing things because you enjoy them.  Then, do more of the things you enjoy.  Put them on the calendar.  Life gets busy and if you love hiking but don't plan for it, it simply won't happen. 

This week, the Broads reminisce over a special anniversary! Jennie might be up all night, and Lauren has a great cooking tip. Plus, both share their top-notch first-hand knowledge on avoiding danger.

Quick recipe for the extra egg yolks after making the protein sparing modified fast bread. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/rebekah-partin/support

In this week's episode, we travel back to learn about the Eiffel Tower, the French Revolution, and the Creme Brulee!

Alain (Alan) teaches us a few things about the cooking industry, talks about his first job at Canoe. With the pandemic, he gets laid off and winds up making creme brulee. Alain could use some help here - so if our audience can help out, he could use a contact for some jars at a better cost. Reach out to us at @thiscommercelife or thiscommercelife@gmail.com or contact Alain directly at @crystalcr3me To check out his Instagram and order creme brulee: https://www.instagram.com/crystalcr3me/The BlogTo article: https://www.blogto.com/eat_drink/2021/01/coconut-ube-creme-brulee-toronto/

In this much anticipated episode, the boys (regrettably) start off with an on air "taste test" of the infamous Steel Reserve high gravity beer. During this chaos, we discuss who makes the best chicken sandwich, who makes the best fries, and who is ultimately the #1 fast food establishment. We dial up an old friend - Wesley Villalobos - to weigh in on these heavy topics. Wesley is one of Taylor's oldest friends, weekly patron of Wendy's and owner of the revered fashion line Locvls Only.

Are you a flan fan or does the silkiness of creme brulee just whisk you away? Get it...Whisk??? In this episode Christina does not drink Costco wine (*gasp*) and we answer: What's the same vs what's the difference between Flan and Creme Brulee? The sisters take sides...who's team are you on? Fairly early on we side track into a vegetarian option for your cheeseboard snack. Later we share our first listener spotlight recipe! Tune in for Ofelia's delicious flan recipe with a secret ingredient your friends will be asking for :) We also dive into how flan is made and why it holds its shape when you flip it over. Would creme brulee do the same if you poured it out of the container? Do either get help from gelatin like pudding? Listen to find out! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Trident Layers Swedish Fish Gum, Baskin-Robbins' new Creme Brulee ice cream, Skippy Peanut Butter with Salted Caramel, the Kit Kat Sandwich, and more. Plus, we quickly discuss our favorite Starburst flavors. Thanks for listening! Show notes are available below or at www.thenoshshow.com/52/ What We're Drinking Dubba Marvo Follow Up Sweet & Spicy Chipotle Wheat Thins Taco Bell Chicken Biscuit Taco Taco Bell Mango BBQ Chickstar Wasabi & Soy Sauce Pringles Nosh or Not Baskin Robbins Whaddaya Say Creme Brulee Ice Cream Taco Bell Daredevil Loaded Grillers Trident Layer Swedish Fish Gum Old Dutch Ripples Appetizers on the Go Chicken Artichoke Flatbread and Jalapeno Cream Cheese Poppers Potato Chips Limited Edition Skippy Creamy Peanut Butter with Salted Caramel First Kitchen Kit Kat Sandwich Nosh or Not of the Week Grub Grade's Panda Express Chinese Spare Ribs review The Impulsive Buy's Panda Express Chinese Spare Ribs review Salsa Verde Doritos Orange Starburst Sorbet Bar

This week Ginny and Charlie explain why you should drink your dessert with a look at Southern Tier's Creme Brulee Stout. This sweet beer hits all the right notes and it turns out it makes a really tasty ice cream float as well. Download today to get all the details!

Creme Brulee from Maryland wishes to know what is stopping her from finding love after her conjure work. In New Jersey, Blackbushbaby12 calls in to receive an interpretation of her encounter with a crow, and for help with her medical school options. BellaMars, from New York, has questions about ongoing reconciliation work. Also in New York, Sally confirms the timing and fit of her romantic relationship. A third caller from New York, Iconcurr, inquires about relocating her family.