Ahh….the sweet cream melting in your mouth, the dark specks of sweet vanilla flavour running through out, the crystallized sugar shattering with spoons anticipation…this is the creme de la creme brulee!
Hubby and I have been talking about making creme brulee forever, and finally, the dutch of the kitchen brings home….the blowtorch! Well..we can’t turn our backs now, we’re in for the kill!
This decedent desert has always seemed intimidating to me. As a novice gourmand, I found the process of such techniques of double boiling egg yolks, tempering and water baths frightening yet fascinating.
After thorough research on the trusty Google, Alton Brown’s Creme Brulee Recipe came to the rescue. Alton’s recipe seemed simple and sweet. Consisting of pure ingredients and not much prep, I dove in head first! Organic egg yolks, vanilla bean, heavy cream and sugar is what makes this desert so magical.
The hardest part that I’d have to say was the “tempering” and I succeeded!
You take your simmering heavy cream and add it oh-so slowly to your beaten egg yolks and sugar…and Voila! You have yourself….la creme!
Of course the prize worthy element is the burnt candy that crowns the custard. As a first-time creme-brulee maker, I probably made the sugar coating thicker than necessary, but no one complained. And it was fun to act like a pyromaniac for a few minutes.