Bonjour

We all know that coffee and sweets go together exceptionally well. If you are looking for a true match made in heaven, treat yourself to some Creme Brulee with your coffee. There are a variety of excellent Creme Brulee recipes that not only pair well with coffee but actually incorporate it as an ingredient. A delicious example of this is Espresso Creme Brulee from Cooking Light. What makes this dessert stand apart from all others is creating that burnt-sugar shell which can be done using a kitchen torch such as the one included in the Bonjour Creme Brulee Set which also comes with four oval ramekins which are oven, microwave and dishwasher safe.

Suggested coffee to pair with this recipe: Caffe Ottolina Coffee Classica Blend

Ingredients:

• 2 cups 2% reduced-fat milk
• 1 cup whole espresso coffee beans
• 3/4 cup nonfat dry milk
• 3 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• Dash of salt
• 4 large egg yolks
• 1/4 cup sugar, divided

Preparation

1. Combine 2% milk, espresso beans, dry milk, and 2 tablespoons sugar in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes.
2. Preheat oven to 300°.
3. Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
4. Combine 1 tablespoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
5. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1/2 inch.
6. Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
7. Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.
8. Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stove-top. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

I love the look of glass and how it captures the light when placed on a table. I especially like how the unique curves are defined when I add my favorite beverage yet, I have always hesitated to purchase a lot of glass items due to the breakage and durability concerns. So, I usually end up settling for Tupperware cups. However, this has changed recently, due to the discovery of borosilicate glass products.

Stronger than conventional glass, borosilicate glass is more durable and is capable of handling a wide range of temperatures from -4F to 300 F. It’s also microwave and dishwasher safe, which is great for everyday use. Since this material can handle extreme heat and cold, it is often used to make laboratory glassware and other scientific instruments. Borosilicate glass has a reduced rate of thermal expansion, which produces a very clear glass, making it a perfect fit for creating telescopes and other high- precision lenses.

This high-end glass is used in many of the products that we sell, here at Whole Latte Love. Teaposy uses this glass to produce their entire line of teapots, cups, presses and warmers. They also incorporate 20% recycled materials into the process. Each piece is hand blown, resulting in totally unique pieces-no two are the same.

In addition to Teaposy,Bodum offers a durable line of double-walled glassware created from borosilicate glass. These cups are perfect for both hot and cold drinks. The double walled glass works as an insulator keeping perfect temperature. When enjoying a hot beverage, you can place your hands on the exterior of cup and not risk getting a burn unlike some glass.

Bonjour also offers an assortment of French presses made from borosilicate glass. The collection includes Bonjour Double Wall Glass French Press and the Bonjour Maximus French Press .

The use of borosilicate glass has been credited to a German glassmaker from the 19th century named Otto Schott. It wasn’t until 1915 that borosilicate glass was introduced into kitchenware under the popular label “Pyrex”.

The glass is created in a two phase process.

Raw materials are added together in accordance to instructions. The glass is placed in large tanks and heated at extreme temperatures over 2,912F. The high temperature melts the ingredients and creates molten glass. The heating process can take up to 24 hours to remove excess bubbles.

The molten glass becomes thick, red-orange syrup when completed. The mixture is now ready for forming. The tank, in which the molten glass is processed, is designed so that the finished product will flow slowly toward the working end of the tank, which is connected to continuous feed forming machines. Typical machines blow, press, draw, and roll the molten glass into various shapes. The process has to be done quickly because as the material cools it becomes rigid and unworkable.

Glass blowing is used to create thin-walled products like bottles, cups and teapots. A bubble of the molten glass is put inside a two-piece mold. Air is then forced into the mold, which presses the glass against its sides. The glass cools inside the mold and conforms to the shape. Glass pressing is used to create thicker pieces of glass. The molten glass is put into a mold and a plunger is lowered which forces the glass to spread and fill the mold. Drawing is used to create tubing or rods. In this process, molten glass is drawn down over a hollow cone called a mandrel. Air is blown through it to keep the tube from collapsing until the glass becomes rigid. For glass sheets, like windows, a rolling process is used.

Borosilicate glassware can add a touch of flair to your table. Now that I have tried this glassware, I have transformed my kitchen table. It has been a vast improvement over the Tupperware!

My mantra should be “Quality coffee: anywhere, anytime”. I love the convenience of using the Handpresso Wild E.S.E., with a multitude of pods ranging from Lavazza and Gaggia to Illy and Aloha Island, but I have just gotten the first opportunity to try Handpresso’s Wild Dome Pod model and have to say that I am now truly in awe of Handpresso’s products and engineering.

I really like the freedom that I have with my Wild E.S.E., but the idea that I not only have that freedom, but also the ability to use ground coffee is even better. I can choose the origin, grind and the roast of the coffee that I am brewing in the Handpresso Wild Dome Pod, and that I can share my favorite coffees, like Whole Latte Love Monaco with my friends while we are out and about, is the ultimate.

Also, being a sailor, an essential piece of gear on the boat is my Handpresso Outdoor Set, which is made of thermo-formed EVA (Extreme Vibration Attenuation) foam reinforced fabric, and includes the Handpresso Wild, four unbreakable Cups, a stainless steel thermo-insulated flask and two small napkins. Having the hot water from the flask to make a shot of espresso is so convenient, but it also allows me to take that shot of espresso, add more hot water and turn it into an Americano. Better yet, if its hot out, pack ice and milk in the cooler (another essential piece of sailing gear) and add a Bonjour Primo Latte Frother to the mix and its iced cappuccinos for everyone!

Here is the bottom line, whether you are on the water, camping with the family, at the stadium, or on a picnic, Handpresso can be right there with you to fulfill your caffeine needs.