In the pastry/dessert world, it just doesn't get more romantic, more celebratory, or more special than crème brûlée. People swoon over this stuff; it is elegant, irresistible, and so delicious. My recipe is classic, simple, reliable, and really just the best crème brûlée I've ever tasted.
Crème brûlée is one of those desserts that everyone loves. The funny thing is, most people think it's terribly complicated and fancy to make. This is sneaky, sexy French simplicity at its finest - 4 simple ingredients composed in a way that mystifies people while simultaneously knocking their socks off. It makes you wonder why it's served in such tiny vessels as you desperately scrape the final bits out with your spoon and look around wondering if anyone will notice you licking your ramekin.
I created a monster - well, a couple of very cute monsters - by introducing my kids to crème brûlée very early on in their lives. It is not an uncommon dessert request around here (which I secretly kind of love). In fact, it has been my daughter's birthday request a few times. These photos were taken on her 12th birthday. My son always asks for it, too. He also asks if I can make it in larger dishes rather than the usual small ramekins! I can't disagree with his sentiment there.
the best crème brûlée, you say?
Why is my recipe the best crème brûlée? Because it is classic, it is simple, and it always turns out perfectly. It doesn't have any off-the-wall flavors or hidden chocolate on the bottom. The custard is set, but still luxurious and creamy. It is packed with vanilla flavor and plenty of little vanilla bean flecks. And finally, it has a thin, perfectly crisp shell just begging to be cracked.Print
This post was originally published February 13, 2014 and the recipe also appeared here: DCfud.com