![]() I grew up eating the base of creme brûlée, which is a wonderfully rich, creamy custard sans the caramelized top. Custard is Dad's favorite and Mom actually made it for his last birthday...and then we brulee'd it to make the beloved silky & creamy dessert. It's a classic on restaurant menus, but honestly one of the most humble and easy desserts to make with the simplest of ingredients; cream, eggs and sugar. You just need to follow a few simply steps to ensure you have the best brûlée experience. ![]() Crème brûlée, often referred to as "burnt cream" in French, is one of those desserts that exudes elegance, sophistication, and a touch of indulgence. With its delicate custard base, creamy texture, and a perfectly crisp caramelized sugar topping, this classic French dessert never fails to impress. Whether you're an experienced baker or a home cook seeking to elevate your dessert game, crème brûlée is a treat worth mastering. Let’s dive into the history, the recipe, and a few tips for creating the perfect crème brûlée at home! ![]() A Brief History of Crème Brûlée Although crème brûlée is most closely associated with French cuisine, its origins are a bit more complex. Some food historians suggest that it was first created in England in the 17th century under the name "Trinity Cream." Others claim that the French perfected the dessert, giving it the name "crème brûlée" in the 18th century. And there’s even a theory that the Spanish have a claim to the dessert under the name "crema catalana." Regardless of its origins, what is clear is that crème brûlée has become an iconic dessert that combines simplicity and sophistication in equal measure. It’s the kind of dessert you can serve at a dinner party to leave a lasting impression or savor for yourself on a quiet evening. The Anatomy of a Perfect Crème Brûlée The magic of crème brûlée lies in its layers of flavor and texture. Here's what goes into this beloved dessert:
Tips for the Perfect Crème Brûlée
Vanilla Creme Brûlée
Makes 6-8 ramekins 2 cups heavy cream 3 egg yolks + 1 whole egg (save the whites for an egg white omelette, pavlova, souffle, etc) ¼ cup cane sugar 1 teaspoon good vanilla or vanilla paste Small pinch sea salt extra sugar for caramelizing tops
2 Comments
11/15/2024 01:26:36 am
This Crème Brûlée recipe was so easy to follow, and the results were incredible! The custard was silky smooth with the perfect balance of vanilla flavor, and the caramelized sugar topping added the ideal crunch. I was nervous about using a torch for the first time, but your instructions made it so simple. Thank you for such a foolproof recipe!
Reply
Your comment will be posted after it is approved.
Leave a Reply. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
All
Archives
February 2025
|