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So, I mentioned yesterday in my Vanilla Cinnamon Candied Pecan post that today (February, 3rd) was a pretty special day. It’s pretty much the best day in the history of best days. It’s the day my life completely changed.
What could be so special about February, 3rd?
Well, it just so happens to be the day that I married my sweetheart….8 years ago that is! haha
I’m still trying to make sure that my math is right. 2007…. has it REALLY been that long. I mean didn’t we just get married the other year. We couldn’t possibly already be this close to the 10 year mark! It seems to be the case though. 😉
I figured that I’d be a little cheesy for this blog post and share a handful of photos from our wedding.
Those are just a few of my photos from my wedding….back before the days of Pinterest wedding day planning, where I chose classic wedding colors, planned my wedding in 6 months and made my dad spend WAY too much money on flowers because I was pretty sure that I NEEDED red and white roses everywhere.
Thomas is pretty much the best thing that’s ever happened to me and I’m so thankful that he walked into my life. We’ve been through so much together in our short 8 years of marriage….countless moves, military life, civilian life, overseas and stateside deployments, career switches, personal issues and emotional hardships. We’ve been through so much but manage to make it out on the other side…side by side, hand in hand.
I’m so glad that he’s the one I get to come home to everyday. I couldn’t imagine my life without him.
Last year we celebrated our anniversary on the North Shore of Hawaii and even renewed our vows on the beaches of Waikiki. This year, we’re both working during the day and we’ll probably order take out and watch a movie together this evening to celebrate. As you can tell, we’ve turned into total party animals. haha.
One thing that I actually might make tomorrow? Crème Brûlée!
It’s Crème Brûlée. It’s Crème Brûlée with a Chocolate Ganache Bottom.
It NEEDS to be made again asap!
I don’t remember exactly when I fell in love with Crème Brûlée. I know I had it when I was in Paris back in 2000, but I don’t know if that was really when I determined that it was heaven. I just know that I’ve loved it for a long time.
I first introduced BigBear to Crème Brûlée one Sunday afternoon back in 2006, when we met his Grandma (Grandma Mary) at the Yancey House for a late lunch. I was in love with the house/restaurant and I was even more in love the fact that they had Crème Brûlée on the menu.
He wasn’t exactly thrilled with the idea at first but it was love at first bite.
Then I introduced Meghan (my brother’s girlfriend) to Crème Brûlée one evening when we had dinner at the Oak Tree Tavern. You would have thought that I introduced this girl to edible gold. There is no holding her back now if she sees Crème Brûlée.
One time we were in Memphis and went to a restaurant called Flight, where they serve flights for your appetizer, dinner and dessert. Well when it came time to get dessert, instead of ordering 3 different things for her dessert flight , Meghan orders three mini Crème Brûlées. haha It was awesome.
It really is addictive.
So as far as the Chocolate Ganache addition to this heavenly dessert, that idea came courtesy of one of our trips to Disney World!
Kona Cafe at the Polynesian Resort in Disney World serves a Banana Chocolate Creme Brulee that is beyond amazing.
I didn’t add any banana or banana flavor to this one but it turned out just as good!
With that being said, let’s make this Crème Brûlée with a Chocolate Ganache Bottom! Let’s make it and enjoy it! Let’s celebrate our Anniversary!
Here’s to 8 wonderful years with my hubby and here’s to a life time of Anniversaries to go!
- 8 oz mini chocolate chips
- 3/4 cup heavy cream
- 2 tablespoons butter, unsalted
- 2 pints heavy cream
- 2 tablespoons vanilla
- ½ cup sugar
- 6 egg yolks
- Extra sugar for the tops
- Place the mini chocolate chips in a heat proof bowl.
- In a small sauce pan, heat 3/4 cup heavy cream and 2 tablespoon of butter. Let the butter melt. As soon as the cream starts to simmer, remove it from the heat and pour it over the mini chocolate chips. Make sure that all of the mini chocolate chips are covered.
- Let sit for about 10 minutes and then whisk until the ganache is thick.
- Spoon a bit of the chocolate ganache into each ramekin *or bowl*. Don't add too much because you'll still need to add the creme brulee cream! Place them into the fridge.
- In a medium sauce pan, heat 2 pints heavy cream and 2 tablespoons vanilla. Whisk together. Heat until right before the cream boils, whisking occasionally.
- Remove from the heat and let cool for about 20 minutes.
- Pre-heat the oven to 325F.
- In a medium bowl, whisk the egg yolks and ½ cup sugar until the egg yolks turn a pale yellow color.
- Slowly add the vanilla and cream mixture to the egg yolks, whisking while you add them.
- Pour the mixture into an oven proof dish and bake for 45-50 minutes. The mixture should be a bit thicker but still have a little jiggle to it. Remove it from the oven and let it cool until the dish is cool to the touch.
- Place in the fridge for at least 2 hours.
- About 30 minutes before serving, fill the ramekins with the Crème Brûlée filling. Top the Crème Brûlée with layer of white sugar.
- After the Crème Brûlée has been sitting at room temperature for about 20-30 minutes, use a torch to melt/toast the sugar on top of the Crème Brûlée.
Note - the broiler on high will also melt the sugar but it won't give it the nice toasty brown color (at least mine wont) and also a regular candle lighting long lighter won't do it either haha, yes we tried. 😉