CRÈME DE LA CRÈME À LA EDGAR INSPIRED BY THE ARISTOCATS

For The Cracker

In a food processor add all purpose flour along with baking powder, kosher salt, and granulated sugar. Pulse to combine.

Next add sliced cold butter along with vegetable oil and mix to combine before drizzling ice cold water into the food processor while it’s processing. When a ball of dough forms, remove and immediately wrap in plastic wrap and place in the fridge for 10-15 minutes.

Remove dough from the fridge and liberally flour your work surface. Roll out your dough as thin as possible. Using a fluted biscuit cutter, cut out cracker shapes and place them on a parchment lined baking sheet. Using a toothpick add the signature Ritz Cracker 7 holes and then brush all of them down with some melted butter. Place in a 400°F oven for 10-15 minutes.

Once they are golden brown in the oven, remove and brush with butter and immediately sprinkle with some salt.

For The Crème de la Crème à la Edgar

In a pot add heavy cream and whole milk. Stir to combine.

Scrape one vanilla bean and then add filling as well as the pod to the milk mixture along with sugar, ground cinnamon, ground nutmeg and a pinch of salt.

Just bring to a boil and stir to combine.

Serve with crackers and enjoy!