Funny, that Bonnie Raitt’s song popped in my head when I was thinking about this post. But let’s face it. Thanksgiving with lots of extended family can be stressful. Lots of planning, cooking, and cleaning. Throw in a few strange relatives and you’ve got stress. Serve this dessert and this is ALL your guests will talk about! It is a showstopper—delicious, pretty, and best of all made ahead of time.
Creme Brulee’ Bundt Cake
3 cups sugar, divided
4 cups heavy cream, divided
1 tablespoon vanilla extract
6 large eggs
1/2 cup sweetened condensed milk
2 egg yolks
1 (3 oz.) package cream cheese, softened
Sprinkle 1 cup sugar into a medium skillet. Cook over medium heat, stirring often, until sugar melts and turns a light golden brown. Quickly pour into a 12 –cup Bundt pan, tilting to coat the sides of pan about 1 1/2 inches up sides. This may crack as it cools. Stir together heavy cream and vanilla in a large bowl. In a blender, process 6 eggs, next 3 ingredients . and 2 cups sugar until smooth. Stir this into cream mixture. Pour over caramelized sugar in Bundt pan.
Place in a large roasting pan in a preheated 350 degree oven. Pour hot water into roasting pan to a depth of 1 inch. Bake for 1 hour and 30 minutes or until a knife inserted in deepest part comes out clean. Remove pan from water and chill on wire rack for 1 hour. Cover and chill at least 8 hours. Loosen edges with a thin knife and invert onto a serving plate. Garnish with remaining whipped heavy cream, sweetened to taste.
I served this for the birthday dinner (here) with green salad, Rett’s (from The Gazebo House) individual beef Wellingtons (recipe here), twice baked potatoes, and creamed spinach and artichokes. This meal gave everybody something to talk about!