EatinEatOut : Holiday 2012
84 WWW.EATINEATOUT.CA ulie Van Rosendaal writes, talks and teaches about food - she's the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, the author of ve best-selling cookbooks (including One Smart Cookie, Grazing, Starting Out and Spilling the Beans), food editor of Parents Canada magazine and a freelance writer and photographer, contributing to many local, national and international publications including Western Living, Swerve, Avenue and Readers Digest Canada. She is a food blogger for Babble.com, is co-host (with chef Ned Bell) of It's Just Food on the OWN television network, and writes and is the photographer for her award-win- ning food blog, DinnerwithJulie.com, which documents real life in her home kitchen in Calgary, Alberta with her husband, Mike, and 7 year old son, Willem. J Peanut Butter Cup Crème Brulée 2 pkgs peanut butter cups 5 large egg yolks 1/4 cup sugar 2 cups heavy (whipping) cream or 18% cream 1/2 tsp. good-quality vanilla sugar, for sprinkling on top 1. Preheat oven to 325°F. Place a peanut butter cup into each of 4-6 small ramekins. In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla. 2. Pour into the ramekins, over the peanut butter cups, and place into a roasting pan or 9×13 pan; pour water in so that the water comes about halfway up the sides of the ramekins. This will sort of insulate them so that they cook gently and evenly. 3. Bake for 35-40 minutes, until the custards are set but still just slightly jiggly in the middle (you'll get a feel for this!). Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold. 4.Sprinkle an even layer of sugar over each dish and caramelize with a torch. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly. Serves 4-6.