Month: November 2020

NORWEGIAN CRUISE LINE UPDATES

Today Norwegian Cruise Line announced the extension of their Peace of Mind policy, along with an extension of our final payment schedule.  Their hope is that these accommodations will continue to reassure and inspire you to transform their destination daydreams into vacation reality.
 
Peace of Mind Update
To provide you with the utmost confidence in booking, NCL is  extending their Peace of Mind policy to include existing or new reservations made by December 31, 2020 for any voyage from January 1, 2021 through and including October 31, 2021. Peace of Mind gives you the option to cancel up to 15 days in advance of embarkation.

This policy applies to individual and group bookings.
 
When guests choose to cancel via the Peace of Mind policy, they will receive a full refund in the form of a Future Cruise Credit to be used for sailings that embark through December 31, 2022.  To cancel a reservation under the Peace of Mind policy, NCL asks that you contact them via phone.
 
Final Payment Update
Norwegian Cruise Line is also extending their 60-Day Final Payment Policy to include all sailings through June 30, 2021 for new and existing reservations. This postpones final payment and cancellation penalties from the standard 120 days to 60 days prior to sailing.

 Norwegian Cruise Line  continues to remain very optimistic about the future and looks forward to welcoming you on board one of their amazing ships very soon.

VANILLA CREME BRULEE

4 Servings

INGREDIENTS

  • 2 cups heavy or light cream, or half-and-half
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 5 egg yolks
  • ½ cup sugar, more for topping

PREPARATION

  1. Preheat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
  2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill the baking dish with boiling water halfway up the sides of the ramekin dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.