teacups and cinnamon

This recipe is very straightforward and easy. However, I'll give you guys a few tips. As soon as the whipping cream comes to a boil, take it off the heat, add the vanilla extract and cover. Speaking of vanilla extract, if you want to be ultra fancy, you can use a vanilla bean, just add it (the scraped out seeds and pod) right in the beginning and allow it to come to a boil along with the cream. Vanilla extract is just much more affordable and it gives you a wonderful flavor. (DO NOT USE THAT IMITATION STUFF THOUGH, PLEASE). Next, after the cream has cooled, pour a tiny bit of cream at a time into the egg mixture and whisk very quickly. You don't want to scramble the egg. If you think you may have scrambled it, don't worry. Just use a fine mesh strainer. The three times I made it, I never scrambled the egg. I did strain it just to be sure though. The recipe is a good one, as long as you're careful. The third tip is to put the ramekins into the roasting pan and into the oven and then add the hot water. I have been guilty (stupid?) of adding the water first and then trying to carefully put it into the oven. That's much more difficult. So do it the easy way. 

Anywho, sorry for that essay! I wasn't planning to write a lot, I promise. And I also apologize for the horrific, single photo. I took it a few weeks ago and wasn't able to break it to show the inside (this one in particular was for my dad's birthday). I also had no garnishes and the lighting was terrible. (I'm still working on that). Next time I make this dessert (which probably won't be for a few months), I'll make sure to take more and better pictures! But in the meantime, you guys should just trust my word and make it anyway! Enjoy!