I love crème brûlée. It’s so simple, yet so good. When I went to Mexico, they made it with fresh vanilla bean straight from the pod. That made all the difference in the taste because artificial vanilla just doesn’t quite stack up in comparison. Normally, they are baked in little ramekins but our Mexican resort served very generous portions. Here’s to the biggest bowl of crème brûlée I’ve ever had!
A good crème brûlée will have a smooth, creamy and rich custard with a thin, burnt, sugary crust on top that is crunchy like hard brittle candy. Most recipes only call for a few ingredients, like sugar, eggs, vanilla and cream. It is baked in ramekins on top of a roasting pan or cookie sheet filled with water. The burnt sugar part comes after baking, where a torch is used to caramelize the sugar into that crunchy candy top. Mmm….
For those who want to make crème brulée but lack a torch in the kitchen, you can just make the custard part and omit the torch part. It’s not quite the same, but the custard itself is also divine.