After making lemon macarons last the weekend (which use only egg whites), I had a bunch of egg yolks leftover, which I saved in the fridge. So the next day, I decided to use them up by making creme brulee.
I used my favorite Barefoot Contessa recipe, except I used Kahlua instead of Grand Marnier. I poured the custard into different sized ramekins, and baked them in a water bath for 35 minutes.
I could only faintly taste the Kahlua, so maybe next time I'll try adding a little bit more. Or maybe I'd add some espresso to the custard too.
I ended up with a lot of creme brulee, so I shared some with our neighbors, and with my girls at work. (I even brought my flame torch to work, so that they would be freshly bruleed!) Hope everyone enjoyed them!
