Before my surgery, if I was going to have a dessert, it was going to be creme brulee. When I’d go to a restaurant, if I saw it on the menu, I would eat less so I had room. There is nothing better, in my opinion, than this dessert. So when my husband and I began to plan our Temple Sealing, I knew that I had to serve this as the dessert for our luncheon. Luckily for me, it is super easy to make too.
The History of Creme Brulee
Recorded in its French form for the first time in 1691, creme brulee has always been a simple combination of cream, egg yolk, sugar and vanilla, topped with a disc of hardened caramel which needs to be cracked through to access the dessert. Claims of origination come from England and France, but whatever its place of birth, it is the iconic combination of smooth and crunchy that has kept the creme brulee unchanged for centuries.
And the best part – for as fancy as it looks, creme brulee is one of the easiest desserts I’ve ever made. And one of the tastiest. After you’ve made it once, your imagination will run wild with the different things you can do. My oldest son has already asked me to make this for his 16th birthday in the flavor pumpkin spice. No arguments from me, I promise you.
Do I Need a Torch?
Some cooks use a culinary torch to caramelize the sugar or “brûlée” it. Technically you don’t have to, but it is classic and kind of fun. Your guests or family members will marvel at your culinary prowess. You also have predictable control with a torch that I personally find comforting. Or you could follow the advice of the very wise and talented Alton Brown. In a cold oven, turn your broiler to high Place the rack near the burner and slide your custards in. The custard will remain cool while the top get delightfully caramelized. But you have to watch – sugar goes from caramel to charcoal in a split second.
Make As Much As You Need
This recipe scales VERY well. I made it for 36 people for the temple sealing reception last week. Make as much as you want, and save some for yourself too.