Fourth in a Christmas series of 4
Cathy Cramer, retired CGD elementary teacher, enjoys the times when daughter, Marcie Cooper from the Minneapolis area; daughter Kelly Abundo from Palm Springs, California; and son Brandon Cramer from here in Clarion, and their families can all be together for the holidays. “That’s ideal,” said Cathy, “but it can’t always happen.” This year especially. She and her husband, Mark, reside southeast of Clarion, where the family continues to farm.
Thanksgiving Day 2020. “We had my mom (Aileen Arthur) and Mark’s mom (Marj Cramer) at Marj’s house this year,” said Cathy. “Mark’s brother Kirk and wife Melanie also came. So it was nice.”
Like so many others, Christmas Day and its celebration does not have finalized plans. “Most years we would have my mom here for Christmas morning,” Cathy said, “and then we would move to Marj’s for the rest of the day.”
Cathy’s “Crème Brulee remains a favorite for the Cramer family celebrations.
Creme Brûlée
2 c. heavy whipping cream
1 vanilla bean, split lengthwise or 1tsp. vanilla extract
1/2 tsp. Salt
5 egg yolks
1/2 c. sugar, more for topping
Step 1
Heat oven to 325 degrees. In saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
Step 2
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into the mixture, then pour the sugar egg mixture into the cream and stir. Pour into four 6-ounce ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to several days.
Step 3
When ready to serve, top each custard with about 1tsp. of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit- about 5 minutes. Serve within 2 hours.
