Crème brûlée French toast. Do I need to say more? Obscenely delicious dinner, courtesy of another Smitten Kitchen recipe. She knows what she’s doing. Scaled down the recipe to serve one. The orange zest was my favorite part, even more than the caramel. Incredibly easy to put together, and yes, I will make it again for whoever asks. The pictures make it seem that there is just some apricot jam smeared on bread, but trust me, it’s delightful caramelized sugar.
I panicked for a moment when I looked at the oven and saw different numbers than I’m used to (I just moved to a place with a proper oven, and it’s my first time using it!) For some reason I totally blanked on how I could figure out setting it to 325…. I tried to Google “European heat measurement” which yielded nothing of use…. Finally I remembered I just needed to convert Fahrenheit to Celsius and all would be well. I feel really dumb typing that anecdote out.
Beer-caramels with pretzel sticks (made by M). I made coffee pudding pops.
Recipe from Sprinkle Bakes.