Michelle Falanga . Ginger-infused Creme Brulee

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table to talk about creativity, food, and the stories that flavor both all while sharing their most special recipes!  You don’t have to be a VO to tune into the Voice Kitchen, so let’s cookin’!

Today’s VO Chef, Michelle Falanga, joins me today to talk about her eclectic life and career, and how she chanced upon her family's love of Creme Brulee, and to share her recipe of Ginger-infused Creme Brulee!

Michelle’s voice has touched millions through her work as an Emmy and Telly Award–winning voice actor, a seasoned on-camera actor, even though in her words “I fell into acting and VO kind by accident”, a published author, and an unshakeably passionate storyteller whose work spans national campaigns, cinematic brand pieces, trailers, narration, animation, and more. You’ve heard her voice through brands like Target, Hallmark, AmEx, Nike, Amazon, ASPCA, and so many others!

Along with her celebrated voice career, Michelle is an experienced on-camera actor with a rich improv background, a published author of the beloved children’s book The Amazing Monster, and a meditation teacher on the app Insight Timer. Her path into acting and voiceover began unexpectedly, and her journey has been shaped by resilience—including rebuilding life and perspective following a significant fire.

As the former co-host of, ‘Real Talk Tuesdays with Jess & Shell’, a video podcast that still runs on Youtube, she talked about all things voiceover with fellow voice actor Jessica Lewis, while sharing some of their experiences, voiceover tips, and personal stories along the way!

A pivotal piece of work for Michelle was her highly personal “Two person/One Woman” show ‘Conversations With My Fat’ the story of Michelle, her Fat and their journey losing over 100 pounds. 

Creme Brulee Ingredients and Recipe:

2 cups whipping Cream

1/2 cup sugar

2 tablespoons peeled and chopped fresh ginger

 1 vanilla bean, split lengthwise

5 large egg yolks

Preheat oven to 325 degrees.  Place six 3/4-cup ramekins in a 13 x 9" pan. Mix cream, sugar and ginger in a heavy medium saucepan.  Using a small sharp knife, scrape seed from vanilla bean.  Add seeds and bean to saucpan.  Stir over medium heat until sugar dissolves and mixture comes to simmer.  Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.  Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend.  Return custard to measuring cup; divide among ramekins.  Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards until almost set in center when pan is gently shaken, about 35 minutes.  Using metal spatula, carefully transfer custards in their ramekins to work surface, cool 30 minutes.  chill at least 3 hours and up to 2 days.

For Creme Brulee Topping:

12 teaspoons sugar

1 Kitchen Blowtorch

When ready to serve, sprinkle 2 teaspoons sugar evenly over each custard cup.  Working with 1 custard cup at a time, hold blowtorch so that flame is 2 inches above surface.  Direct flame so that sugar melts and browns.  Refrigerate until custards are firm but topping is still brittle.  Garnish creme brulees with berries, lemon, orange or ginger (optional) ENJOY!!!

You may contact Michelle via the following:

Business email Address: [e-mail]

Your business website(s): www.michellefalanga.com

Social media links:

VIMEO PORTFOLIO

http://www.vimeo.com/michellefalangavoice

YOU TUBE PORTFOLIO

https://www.youtube.com/channel/UCWXLsI-t1ycCcFd2hKxpXdg

LINKEDIN:

https://www.linkedin.com/in/michellefalanga/

INSTAGRAM

https://www.instagram.com/michellefalangavoice/

 

If you're a voice talent and would like to join me as a guest, email me at: [e-mail]

Follow me on Instagram @thevoicekitchen

To contact me for my voiceover services: www.cherylholling.com

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Creme Brulee' from the album A La' Boulangerie by 
Teh French Breakfast Cafe

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Photo in cover art by: Omnivorescookbook.com

Thank you for listening. Remember to like, follow and share!

I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'. 

Please remember to Like, Follow and Share as it's be greatly appreciated!