Name: Espresso-Rum Creme Brulee
Ingredients: 4 c Heavy whipping cream; 1/2 Vanilla bean; 8 Egg yolks; 1/2 c Granulated sugar; plus several; ; spoonfuls; 2 tb Instant espresso power or coffee; 1/4 c Dark rum

What the church lacks today is not quantity but quality in her pulpits. A strong case can be made that we presently have too many men in pastoral ministry; too many who have taken the mantle of leadership upon themselves without having been selected and formed by God for that purpose. They preach, but not with power and often not with truth; they lead, but not from the platform of a life of godliness, holiness, and prayer; and slowly these men are changing the face of pastoral leadership. What once was a ministry of humble dependence upon God and his Word is more and more becoming a position of power and influence dependent upon marketing strategies, programming innovations, and an increasing infatuation with technology and culture. The image of a pastor as a servant-teacher is fast being replaced with that of a Chief Executive Officer whose knowledge of modern organizational theory and communication technique is more highly prized than his commitment to praying and preaching.

David Hegg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Caprial1	6	servings

INGREDIENTS

4	c	Heavy whipping cream
1/2		Vanilla bean
8		Egg yolks
1/2	c	Granulated sugar; plus several
		; spoonfuls
2	tb	Instant espresso power or coffee
1/4	c	Dark rum

INSTRUCTIONS

Preheat the oven to 325&deg;. Put the cream and vanilla bean in a medium
saucepan over low heat, and bring just to a boil. Meanwhile, put the yolks,
sugar, espresso, and rum in a large bowl and whisk together. When the cream
is hot, remove and discard the vanilla bean, then add a little of it to the
eggs while stirring. Add the remaining cream and mix well. Using a large
spoon, carefully remove the foam from the surface. When most of the foam is
removed, divide the cream mixture among six 8-ounce ramekins or custard
cups. Place the ramekins in a roasting pan and fill the pan with enough hot
water to reach about halfway up the sides of the ramekins. Put the pan in
the oven and bake for about 1 hour, or until a knife inserted in the center
of one of the custards comes out clean. Remove the custards from the oven
and allow them to cool completely, 2 to 3 hours. When ready to serve,
sprinkle some of the sugar over the custards and place them under a very
hot broiler to caramelize the tops. Alternatively, use a propa ne torch,
just until the tops are golden brown, about 1 minute. Serve warm.
Converted by MC_Buster.
Per serving: 712 Calories (kcal); 66g Total Fat; (83% calories from fat);
7g Protein; 21g Carbohydrate; 501mg Cholesterol; 69mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12
1/2    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

There is nothing so hardening as unbelief; and one great reason for this is, that there is nothing so deceitful. It does not look a great sin; nay, sometimes not like sin at all, but like modesty and humility. It pretends to be jealous for God, to be conscious of personal unworthiness, to be unfit to venture on a hope of acceptance. Thus, it deceives… It actually hides itself, lessens its own wickedness, veils its hatefulness under the name of humility. In all these ways, it contrives to destroy faith, to cherish itself, and so to harden the heart.

Horatius Bonar