Salted Caramel Crème Brûlée

This is the most delicious creme brulee of all time. SERIOUSLY. Like...puts any other creme brulee I've ever had to shame. Because it's made extra rich with salted caramel sauce IN THE CUSTARD. And there are tons of gorgeous vanilla bean flecks (yes, that's what those little black dots are) AND the sugar on top is VANILLA SUGAR that is caramelized into that sugar crust that makes a creme brulee...a creme brulee. Next level stuff right here.

When you think about it--salted caramel creme brulee just MAKES SENSE. Since the sugar crust is just caramelized sugar-it's a natural progression to up the ante by cooking salted caramel in the custard. And then you have the richest, creamiest, most delicious and flavorful creme brulee of all time!

Let me walk you through Michael's experience of first trying this recipe:
"So the cream"--("custard" I interrupted him, "it's sort of like pudding,") "is caramel?"
"It's vanilla custard but with salted caramel sauce in it."
"And the brulyy"--("you mean the sugar crust?") "is made with vanilla sugar?"
"Yes..."
"What are the black dots?"
"Vanilla bean flecks."
"Oh."

And then he ate a bite and made a "Mmmmm" sound, and then, as if it took effort to speak, "This is very rich. But veryyy gooood."

True.

The day that I made these, Michael and I went to dinner with his dad, stepmom, and aunt and uncle. I-in a rare turn of events-was the only one who didn't order dessert, and I told them it was because I had salted caramel creme brulee waiting for me at home. Then Michael asked if I had tried any and I snorted, informing him I'd had 2. Everyone laughed and he said that it's always great when I make delicious things and then they're all eaten before he's even home to try them. To which I indignantly replied that there were 5 more at home! And he looked at me and said, "And tomorrow 2 more will be gone." And I was like, "Well...yeah...they're not super filling!" Michael then informed me that creme brulee is not supposed to be a meal.

I firmly disagree :P

Cookie Dough Crème Brûlée-Guest Post at Blahnik Baker

I'M BACK I'M BACK I'M BAAAACK! Didja miss me? Did you miss the food I shared? I hope all the answers are yes, because I missed you guys! And I'm so excited to be back and-even though I am not 100% caught up-I definitely feel less behind. So yay!

And this first post back is extra special because I am guest posting for my wonderful friend Zainab over at the Blahnik Baker while she takes some time off for maternity leave to spend time taking care of her new little man, Elliott!

This recipe is a good one too, y'all! Usually I'm fairly lukewarm on creme brulee but not this one! No, this completely overwhelmed me and created an addiction that led me to be very sad that this recipe only makes 5. Because that is not nearly enough. You break through a gorgeous layer of crisp caramelized sugar, giving way to luscious vanilla custard, and then...then...there's rich and delicious chocolate chip cookie dough. It's pretty much the bestest thing ever.

And now I strongly urge you to head on over to Blahnik Baker for the full Cookie Dough Crème Brûlée recipe!

Creme Brulee Cookies-Guest Post with Hayley of The Domestic Rebel

Right now I'm having a total ball in Pennsylvania at Michael's dad's side of the family's annual get together, and you're about to have just as much fun because today we have the hilarious, incomparable, Hayley guest posting! Yayyayyayyayy! I learned the awesomeness of Hayley the moment I laid eyes on her blog, The Domestic Rebel. But I really fell in love with her bright, cartoon-y, personality when she spent 3 days staying with me. Best foodie days EVER! Anyway, the girl is like a mad scientist when it comes to sweet treats, and today she is sharing some of her masterfullness here!
Hi there! I'm Hayley from The Domestic Rebel, and I am so excited to be on Kayle's blog today! Finally, my dreams of being an actress have come true!! Kayle and I are bloggy besties. In fact, after falling in love with her infectious, bubbly personality and of course, food like this, I knew I had to meet this cooking actress/goddess. So I visited her in New York this past March and LOVED every single second of it. In fact, Kayle showed me how to be a true New Yorker. Like, first thing I did was buy a MetroCard. It's what all the New Yorkers use to take buses and subways. And the first thing I ate in New York was appropriately, New York Cheesecake. Now, I have had cheesecake before -- and mind you, good cheesecake, too. But my unrefined, California palate hadn't ever tasted a true "New York" cheesecake. Ordering it made me feel like I'd passed some kind of 'Refined Food Finish Line' and entered a new dimension where any old cheesecake wouldn't cut it. Also, I was told by my father that if I came home without having a cannoli, I'd be homeless. So in order to survive, I basically had to find me a cannoli. Also a fancy, shmancy refined dessert. Done and done. And theeeen Kayle took me all around New York City and we ate anything we could get our hands on. I had my first gourmet hot chocolate at Max Brenner's, a liege at the seriously-addicting Wafels and Dinges truck, and my first-ever macaron! Well, actually I had about nine macarons in the four days I was there, but that's not really the point. The point is, Kayle taught me the importance of being a true New Yorker by eating true-New-Yorker ritzy-kinda food. Over-the-top, decadent, and elegant desserts that fit so well in the glamour and beauty of New York. I mean, New Yorkers are totally the kinda people who eat creme brulee with their pinkies up, am I right?! Californians aren't nearly as classy. That's why we don't have a truck that sells waffles. Because we're inferior. Anywaaaays, when I got home I was all hell-bent on making some delicious, elegant New Yorker kinda food, but of course with my rebellious twist. So when I spotted some Creme Brulee Truffles on the shelves at Target, I KNEW I had to incorporate them somehow into something ritzy and delicious. Thus, these tasty Creme Brulee Cookies were born! These are your ticket to awesomeness!

S'mores Crème Brûlée

Tomorrow is National Crème Brûlée Day!

If you've never had regular creme brulee before I can sum up what it tastes like: vanilla pudding with a yummy, crunchy, caramelized top. Pretty great but nothing super life changing. I've never personally made it, however. What I have made are S'MORES CREME BRULEE! WHAAA?

Yeah. You heard me. 

S'mores. 

Creme. 

Brulee.

Soooo good!

I'm like super in love with all things s'mores. Like really. It upsets me I don't get them more. They are one of my most favoritest things. So when I found this recipe, I made it very soon after. Now, if you know me--you know I prefer desserts warm, in general. And that goes double if toasted marshmallows are involved. So, in spite of what the instructions told me, I had made up my mind to eat one of these while still warm. It was...pretty good. Very runny in texture, though, and nothing spectacular. So I decided to let them chill before I attempted another taste. MUCH BETTER! That'll teach me to ignore instructions. The chilling process really does wonders for the texture, and the flavor, of the custard base (which, when cold, is chocolatey and rich and velvety and absolute perfection). Then you have that amazing crunch of graham crumbs and the warm, gooey flavor of toasted marshmallows. I loved these. I ate them up so quick! 

I WANTED S'MORE! (teeheehee...I'm hilarious...yup)