TWD #32: The Crème de la Crème Brulee
I’ve had my fair share of creme brulee at restaurants but never thought it was something that I could recreate at home with that same “restaurant” flavor. You know what I am talking about right? Restaurants always seem to do it one better and thats why you pay them $$$$ for a fraction of the dessert you could make at home (and maybe b/c they wash the dishes for you too? LOL)
According to Wikipedia, crème de la crème means the “best of the best” and I wouldn’t say “best” to any recipe lightly. But our host, Mari from Mevrouw Cupcake, hit it out of the park when she chose this recipe for the TWD bakers this week. You can find the original recipe on her blog. Try it! You won’t be disappointed. It has officially surpassed the lemon cream tart and galette greatness for me now.
What I learned this week:
There is no need for wasted egg yolks anymore. I’ll be making creme brulee ala Dorie with them from now on. I think I might be a tad pyro now too. “Fire. eh eh. Fire.” <– say it like Beavis.
[Vanilla Bean] Creme Brulee
(Recipe from Dorie Greenspan’s BFMHTY | photos from me!)
I used 1 vanilla bean, split lengthwise and scraped, instead of vanilla extract. Next time instead of adding to the egg+sugar mixture I’ll let it steep in the milk-cream mixture.
I know some TWD members had to increased their baking time. Maybe my dishes were smaller? I baked mine for 60 minutes and refrigerated overnight before torching.
I love those vanilla bean specks!
Husband rating: A+
He ate his creme brulee in 2 bites and proceeded to lick the ramekin clean. I think that says it all.
Wifey rating: A+
Ah-mazing! I loved it. It might almost be the perfect food. Will definitely make again.
Next week: Caramel-Peanut-Topped Brownie Cake on pages 264-265
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