SacFoodies

Creme Caramel vs Creme Brulee

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Creme brulee is my absolute favorite dish and dessert to make in the whole world. The first time I tried it, I fell in love with its rich texture, heavy vanilla flavor, sugar crust that cracks with the tap of a spoon, and the almost soothing feeling I experience as I take in every bite. I can’t get enough of it and neither can my family. My sister and her boyfriend love it so much, in fact, that the day after they tried it, they asked me to make another serving for them and waited until midnight to dig into this creamy, beloved dessert. I have gone on to make it for my extended family on Thanksgiving and I am so excited to share this wonderful food with anyone who wants it.

Here are the aforementioned 13 creme brulee servings I made for my family on Thanksgiving! This was such a proud moment for me as a young cook and everything looks beautiful (if I do say so myself).

I normally visit a creme brulee recipe on Sally’s Baking Addiction to make the best custard and sugar topping I can, but while I was sifting through recipes to try for this blog post, I found Anna Olson’s renditions of creme brulee and creme caramel – and they are just as good as Sally’s version!

I had never heard of creme caramel until I watched Anna Olson’s videos, but given its similarities to the classic creme brulee, I figured it would be a great idea to make these dishes around the same time, taste them, and deliver my thoughts on both. Keep reading for a detailed review on Anna Olson’s sweet treats!
Disclaimer: I have made slight modifications to these recipes to make them easier to bake and save money on ingredients that can easily be substituted for others. Remember to always heat your creme brulee to an internal temperature of 170 degrees!

Anna Olson’s Creme Caramel

Anna Olson’s creme caramel is very easy to make. If directions are followed perfectly, the recipe yields a delightful, flan-like treat that resembles the look and taste of Japanese pudding. Here are some of the dish’s best qualities:
– It has an airy, refreshing taste and is delightfully sweet without tasting overwhelming
– It is chilled to perfection and every bite makes it the ideal dessert to have on a hot summer day
– Its texture and consistency are wonderfully jiggly, soft, and easy to chew
– It’s a great alternative if you want something potentially easier to make than creme brulee – or something different that’s just as easy!
– The instructions are very straightforward (just be mindful of cooking the creme caramel the way Anna Olson suggests in her video)
– The caramel topping is very simple to achieve – in fact, I used this method to make the topping of Anna Olson’s creme brulee. It’s easier than torching or broiling sugar and it offers the most satisfying crack I’ve ever seen when making and eating creme brulee
– It plates nicely and is crowd-pleasing

After my second attempt at Anna Olson’s creme caramel, I perfected the recipe! Pay mind to the skewer test when making this yourself – it WILL determine the quality of the dish. Follow her directions exactly and you will have a glossy, smooth, perfectly sweetened serving of this dessert!

Anna Olson’s Creme Brulee

Anna Olson’s creme brulee recipe is just as delicious and easy to follow as her creme caramel recipe. It delivers a satisfying serving of vanilla flavor and is even silkier and smoother in texture and consistency than the average creme brulee. Here are some of the rendition’s best qualities:
– It plates beautifully
– The addition of vanilla bean paste/fresh vanilla bean stalk makes the taste of Anna Olson’s recipe even more flavorful
– Olson’s method of including four egg yolks and one whole egg does indeed make the custard very silky and smooth. Every bite is very pleasant and does not feel too dense or rich as she explains in the video
– I could easily use her method of making caramel to create a creme brulee topping that’s even more fun to crack than the standard broiled/torched method! Check out this video to see how many taps of a spoon it took me to reach the custard. (For our more experienced readers, I obviously used too much sugar when making the crust, but it made such a cool candy shell regardless)!

This round of creme brulee is easily the best I’ve ever made. Not only is the sugar topping more glossy than any of my creme brulee attempts, the custard also offered the perfect amount of richness and vanilla flavor. I will definitely be using Anna Olson’s recipe as my go-to in the future!

If I had to choose between these two recipes, I have to say Anna Olson’s creme brulee is the best, as well as my favorite. Perhaps my bias for creme brulee is showing, but this is a dessert that just has to be shared once you master it. Who could ask for anything better than cracking through a sugar topping to unveil a beautifully chilled and sweet custard? Give it a try yourself and share with us your experience of making these creme caramel and creme brulee recipes! You might find yourself pleasantly surprised at how easy both are to make.

Food Literacy Center Celebrates Big Day of Giving

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Sacramento’s local non-profit, the Food Literacy Center, helps teach children in Sacramento communities the importance of nutrition by inspiring kids to eat their vegetables!

To help continue educating students on the importance of food literacy, FLC is celebrating Big Day of Giving THIS THURSDAY, May 5. Donations can inspire children to eat a daily serving of vegetables, learn to make a new recipe, and ask for healthier food at home. It costs $186 to provide food literacy education for a semester to one student.

Additionally, Green Acres Nursery and FleishmanHillard will match donations up to $2,000. To learn more about Food Literacy Center and how to donate, please visit www.bigdayofgiving.org/organization/foodliteracycenter

September is Food Literacy Month

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In 2012, The Food Literacy Center worked with the California legislature to declare September as Food Literacy Month. The goal was to raise awareness about cooking and nutrition education for kids.

Last year, The Food Literacy Center shifted its cooking and nutrition curriculum to online distance learning as schools closed and redirected to online learning. In addition, FLC started collaborating with other nonprofits to identify the most vulnerable families and began fresh produce distributions at the schools they serve.

This year, The Food Literacy Center is returning to in-person classes, in addition to distributing recipe kits to students and families so they can cook healthy meals at home together.

To help continue this program, donate today!

Donations allow FLC to continue to help build a healthy, sustainable community.

College Eats

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It’s that time of year again when students make their way back to campus for the start of the school year. Many of us have been students here at Sac Foodies, and we know how essential eating on a budget is. With that in mind, here is a list of college eats in the Sacramento and Davis area. These back-pocket essentials will come in handy when campus dining just won’t cut it. 

Sacramento: 

  • Chitas Mexican 
    • Chitas Mexican is a hole-in-the-wall taqueria that serves up fast, affordable, and delicious. Located on the cusp of mid-town, it’s a tremendous post-class spot. 
  • Ryujin Ramen House
    • Sometimes, instant ramen just won’t cut it. Ryujin ramen is a cozy ramen house in the heart of mid-town, serving some of the best and most affordable ramen in the area. It has quick service, a good price tag, and is a great place to go with friends when you want to treat yourself. 
  • Curry Club
    • Curry Club is an authentic Indian restaurant located Downtown. Although it may be a drive for some students, you get the most bang for your buck here. 
  • The Parlor Ice Cream Puffs
    • The Parlor is located on Fair Oak Blvd, about a few minutes away from Sacramento State. If you are ever craving something sweet, this is the place to go. Ice cream and donuts? Ice cream in donuts? What more could you ask for? 
  • Makisu Sushi
    • Sushi can be expensive at times, but Makisu is a great affordable option. Located next to Sac State, Makisu is a student staple for extravagant sushi rolls that are usually out of price range. The best part is that Makisu has a “To Go” window, making it even more convenient. 
  • Mimosa House
    • Trust me, they have great mimosa’s, but there also have great food. On J Street near the front of campus, Mimosa House is a well-known brunch spot for all students. In addition, their affordable breakfast menu is a must-try! 
  • Corti Bro’s 
    • Corti Bro’s is a traditional style Italian market located on Folsom Blvd. Although they aren’t known for affordable groceries, they are known for cheap deli and premade meals. Ranging from Italian and Mediterranean to Indian and Asain dishes, Corti Bro’s has a wide variety of premade meals at their deli counter. 

Davis:

  • Four Seasons Gourmet Chinese Restaurant
    • Four Season Gourmet Chinese Restaurant shares a space with a gas station convenience store. When it comes to hidden gems, this is a true diamond-in-the-rough. The portions are huge and options are various. What more can you ask for?
  • Raja’s Tandor
    • Raja’s Tandoor, tucked inconspicuously into a complex across the street from the UC Davis campus, serves all-you-can-eat Indian food at a generous price point. Upon entering, you will often find Raja’s wonderful owner warmly greeting customers or insisting you take a 4th helping of fresh naan.
  • Davis Meat Lab
    • If you are looking for a budget meal to take home, Davis Meat Lab sells fresh, sustainably sourced beef and pork products. If you can stop by during their limited hours, the enjoyment of preparing your own great meal at a great price goes a long way.
  • Pedrick Produce (Dixon)
    • Located off of Highway 80 in Dixon, taking the Pedrick exit will lead you directly to an Eden of gourmet meats, cheeses, nuts, and produce. It is a must-stop for any long drive.
  • Sam’s Mediterranean
    • Sam’s closed briefly this summer due to COVID-19, but has made a resounding come-back. Sam’s is favorite among locals for a good reason. Make sure to bring cash and an empty stomach. 
  • Taqueria Guadalajara
    • AKA Guads. A new “Guads” taproom opened downtown but this is the one true Guad. The taqueria scene in Davis is highly divided, but Taqueria Guadalara offers the best service, quality, and price. Also, the Sunday morning Pozole will make you forget how tortured Saturday night left you. 
  • Sweet and Shavery
    • There is no better way to beat the heat than an ice-cold treat. Sweet and Shavery offer frozen custard and Italian ice, as well as an assortment of sweet crepes. So if you are looking for a way to cool down and are tired of frozen yogurt, give Sweet and Shavery a shot.

Surrounding Area Roundup:

Elk Grove

Folsom

Roseville

Food Literacy Center’s 10th Anniversary

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In honor of our Food Literacy Center’s 10th anniversary, we at SacFoodies want to share just a slice of the impact they’ve made in the Sacramento area.  

Amber Stott began Food Literacy Center during the 2011 Recession. Her mission was to inspire kids to eat their vegetables – specifically elementary students in low-income neighborhoods – through nutrition, gardening, and active play. All of this was done to improve health, the environment, and the economy.

The California State Legislature had declared September as Food Literacy Month in 2012, and in 2013, The Food Literacy Center was launched. The Food Literacy Center was on a mission to train community members as “Food Genius” instructors to help children conceptualize and practice food literacy. 

In late 2020, Amber launched the Raising Kale Podcast, where she discusses honest food. “If eating your vegetables can make you healthier, listening to Raising Kale will make you smarter–without any snooty side effects.”  

In its 10th year, the nonprofit has served 11,909 students compared to the 120 in its first. What started with Amber Stott and an intern has now turned into 125 Food Geniuses trained to educate children about the importance of eating their veggies.  

Within this past year, Food Literacy Center established a cooking school that has been six years in the making. Food Literacy Center also received a Farm to School grant through the California Department of Food and Agriculture. Amber has been advocating for state-level funding since 2017, and this first of its kind grant was awarded to FLC and SCUSD’s Nutrition Services Department, receiving $367,000. 

Young Change Makers

The Food Literacy Center has made such an impact in the Sacramento community and has produced young changemakers across the city. On the 10th anniversary, Amber was reunited with Syrai, one of her first FLC students.  

10 years ago, Syrai was a student at Capitol Heights Academy elementary school in Oak Park, Sacramento. She was one of the first students to participate in FLC, and Amber was her instructor. 

Syrai had her first persimmon in her food literacy class. She later went to the grocery store with her parents on the hunt for the fruit she fell in love with earlier that day. But Syrai lived in a food desert, and the only store in her neighborhood didn’t have what she was looking for.  

Syrai is 18 years old now and finished her first year of college at UC Santa Cruz. She was inspired by her childhood filled with healthy, fresh food and wants to find a solution to food deserts.

Celebrate wit FLC!

Want to celebrate FLC’s 10th anniversary? Donate! 

“Funding goes directly to programs for children. We reach 100+ students each week! Programs include: afterschool food literacy classes, take-home STEM Recipe Kits, weekly online cooking demos, and virtual cooking classes. In a community where 40% of our students face childhood obesity, food insecurity, and other diet-related diseases, it’s critical that we teach them to build healthy habits that will stick with them for life.” 

Donate here.  

Get Involved 

Do you want to get involved with Food Literacy Center? Check out their opportunities here, and help kids get inspired to eat their veggies!  

To learn more about The Food Literacy Center, check out their website.