kumquats (preferably organic) 1 cup + 1/4 cup vanilla bean sugar
of the vanilla bean sugar and the water in a medium-sized saucepan. Bring to a boil and let the sugar dissolve. Add the kumquat slices and reduce the heat to a low boil. Stir often and cook for about 8 minutes, until the skins have just begun to soften. Use a small colander or sieve to strain the kumquats from the syrup. Now you have kumquat & vanilla bean syrup! Store it in an airtight container in the refrigerator for up to 2 weeks. Spread the kumquats in a single layer on a piece of wax paper or parchment paper. Make sure none of the kumquats touch each other, or they will stick together. Let dry for 8 hours or overnight, until they are just a little bit tacky. Put the remaining 1/4 cup vanilla bean sugar in a medium bowl. Add a handful of the kumquats and toss to coat them in the sugar. Remove the kumquats and repeat with the remaining kumquats in small batches. Store in an airtight container for up to 2 weeks.
Creamy, rich, low carb vanillabean panna cotta with a tart-sweet sugar-free cranberry sauce. The panna cotta tastes like vanilla ice cream and the cranberry sauce has just the right amount of tartness to cut the sweetness of the dessert
The flatter, wider dishes are my favorite for crème brulee – I like a bit more caramelized sugar to cream ratio but my kids far prefer the deeper ramekins because the luscious, thick cream is their favorite part (and Brian, he’s just in it for some crème brulee and could care less how it shows up in front of him)