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My Site: Piper Goes To France!

Happy Summer!

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and delicious close-ups?

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Piper Goes To France!

Bonjour, Bachelors.
Notice anything different? That’s right. No exclamation points. That’s because right now, bachelors, I am having what they call an existential crisis. And you know what? I don’t care if you don’t call! (I mean “.”) Really. I’m fine by myself. I don’t care if my younger sister is getting married before me. I don’t care that my eggs are turning into dust. Or that children call me the “crazy witch lady.” I’ve been curling up with some Camus and a bottle of Beaujolais, and I read “French Women Don’t Get Fat,” so I get it now. I understand that you’re just not ready for me. It’s because my franco-style scares you. Like so much stinky cheese, my complexity is too pungent and heady for you and your delicate American palate. It’s because I’m mysterious and aloof. You know what? I’m not ready for you either. I’m too busy having les affaires dangereux. (How in the heck do you spell that, bachelors?) So call me when you’re ready. Or don’t. Or do. Please do. Please, please, please do. Por favor. I mean, s’il vous plait? In the meantime, I made you some creme brulee. Fin.

Hugs and Sighs of Indifference-

Le Piper

Chocolate Bailey’s Creme Brulee
(special thanks to Jen Quinlan!)

1 pint heavy cream
1/2 cup sugar
3 tablespoons Baileys Irish Cream
1 Vanilla bean –split lengthwise or use 1 ½ teaspoons pure vanilla extract
2 tablespoons cocoa powder
1-ounce unsweetened chocolate chopped
6 large egg yolks

Preheat the oven to 350 degrees F.

In a medium saucepan over medium heat, combine the heavy cream, sugar, Baileys, and scrape in vanilla bean. Do not let it boil. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, constantly whisking. Strain and pour into individual porcelain ramekins.

Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Sprinkle top of custard with sugar and use mini torch to caramelize the sugar.

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