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Crème Brûlée Secrets: It’s All About The Rolling “R’s”

Sarah Kenney sends her husband to the hardware store, and then goes about making the perfect Crème Brûlée.
Text And Photo By Sarah Kenney

Creme Brulee

Isn’t everyone always intimidated by the thought of making crème brulée at home?  Or, even saying the name with the adept rolling of the “r’s” ?  C”rrrrrr”ème B”rrrrrr” ulée.  There.  Doesn’t that just make an already perfect dessert even more haute cuisine?

When I see this on a restaurant menu, there is no doubt what my dessert order will be.  The first tap tap of the spoon on that sugary coating makes me feel like a little girl  anticipating the first peek inside a wrapped gift.  Or, better yet, perhaps its like the final wallop that breaks open the pinata and all the treats reveal themselves;  the sprinkling to the ground of such goodness bringing endless delight.  My, my, my but my mind does wander… see what the dessert does to me?

Let me begin by unraveling this dreamy journey and perhaps some of you out there will delight yourselves and some lucky guests with this creamy, luscious, sensational dessert.

Now, on to the addition of the beloved vanilla bean. Remember my article about Canino’s Market here in Houston, Texas? Well, I am still basking in my vanilla bean bonanza find. Buckets I tell you…of vanilla beans.  It was a beautiful sight that made my heart go pitter-patter.   My husband need not worry about my ever having a love affair with another man.  However, I certainly have developed an affair with this most exotic flower stamen – the vanilla bean!

This dessert is amazingly simple and elegant. Undoubtedly it is high in calories but for special occasions, it can be…just that…special!  One wonderful tidbit about making crème brulée is that it can be made ahead.  The custard filling can easily be cooked in the oven, each in their own ramekin and then refrigerated  several days ahead of time.

Torch is the best method for caramelizing the top of the brulee

Just before serving, sprinkle each pot de creme with sugar, torch the tops (right there in front of your guests!!), garnish (or keep it simple) and serve.  At first, I was going try these out under the broiler.  After googling this, though, it didn’t seem like that always works well.

So, I sent Patrick off to Lowe’s. If you know my husband (mechanical engineer), you must imagine how he trotted off in full anticipation of a gadget purchase.  He came back giddily carrying our new…”torch”.

I knew there was no hope at all that I would be giving the crème brulées their crowning moment of glory. He was completely taking over from here on out.   “Take a picture of the torch flame” he suggested with that adorable twinkle in his eyes.

Here it is… “zee flame”…

It was just a family night...no special occasion

Have you ever smelled burnt sugar?

I tell you…

If the smell could be bottled and sold!  It doesn’t take much (burnt sugar) to move my senses.  No wonder I have tearful moments when I wander through farmer’s markets and am overwhelmed by the beauty of it all.

Now I have to go off and find out who were the first people to burn sugar over the top.  Is there a pay scale for  professional “googlers” like me?  Remember, we learned that vanilla seeds are the insides of the stamen of a flower and fluffy bread might have had a start with “beer water”?   I’m going to take a wild guess that burning sugar came from “zee french”.

Love “zos franch…”

The “torch” used for burning the tops of the brulées can be easily purchased at any hardware store.  We paid $13. (Another note from Patrick:  the torch can be found…in the plumbing section). I know, not very classy info. to include alongside this decadent dessert.

I must confess. I said that calorically these should be saved for those “special” occassions.  There was no elegant dinner party at our house whene these crème brulées were served.  Like everyone else I have chatted with, we are all too afraid to attempt these little pots of luxury… in front of other people.

Yes, we just sat around our kitchen table, the four of us, in complete rapture, in complete bliss, and savored every bite.  The recipe makes 6 brulées.

Do you follow?

That means there were 2…leftover.

One got tucked into Patrick’s (a.k.a. torch man’s) lunch the following day.  He told me he whipped his ramekin out during lunch and made a big “to-do” about “just having a simple little leftover” from home.

What happened to the second leftover, you might be musing?  As the writer of this article…some snippets of info. just won’t be revealed…even over thyme… (insert low chortle here…)


5.0 from 1 reviews

Crème Brulée: it’s all about the rolling “r’s”
 
Prep Time
Cook Time
Total Time
 
This dessert personifies “haute cuisine” but is it considered daunting to make because of the requisite rolling of the many “r’s”?
Author:
Recipe Type: Desserts
Serves: 6
Ingredients
  • 1 quart (.95L) heavy cream
  • 1 vanilla bean, split and scraped 1 cup vanilla sugar divided
  • 6 large egg yolks
  • 2 quarts (1.9L) hot water
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. (Snippet’s Note: lean over the pan and breath deeply)
  3. Remove from the heat, cover and allow to sit for 15 minutes.
  4. Remove the vanilla bean and reserve for another use.
  5. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color.
  6. Add the cream a little at a time, stirring continually.
  7. Pour the liquid into 6 (7 to 8-ounce) ramekins.
  8. Place the ramekins into a large cake pan or roasting pan.
  9. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
  10. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. (Mine needed closer to 45 minutes)
  11. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
  12. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
  13. Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top.
  14. Using a torch, melt the sugar and form a crispy top.
  15. Allow the creme brulee to sit for at least 5 minutes before serving.

 

Sarah Kenney

Sarah Kenney

Sarah is an adventurous food photographer and writer who has moved six times with her family from the U.S. to Wales, Japan and back. They are affectionately known as "The Rolling Stones". She is a passionate chef who thinks that their experiences living in Louisiana, Michigan, New York, Missouri, Kansas, and now Texas culminate in shared meals and tales around the table as her family experiences each regions offerings of cuisine and culture. Texas is her current stop and good food and good times are a passion of this southern state. She writes about her foodie adventures in her blog "Snippets of Thyme".

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Originally Published: May 19, 2011

9 Responses to Crème Brûlée Secrets: It’s All About The Rolling “R’s”

  1. Tamara Novakoviç

    Tamara Novakoviç Reply

    May 20, 2011 at 4:02 am

    Oh, this looks sooo good. I adore this dessert but I haven’t tried making one at home yet. Have to buy myself this torch. We call this dessert “Rozata” here in Croatia. Great recipe!

  2. Alisha Randell

    Alisha Randell Reply

    May 23, 2011 at 11:31 am

    The dessert of the gods…they look wonderful! Sorry that your torch was taken over, I hide mine ;)

  3. megan {a dash of megnut} Reply

    June 6, 2011 at 12:33 am

    i’ve only tried to make creme brulee once and i failed. and im so determined to try it again. creme brulee is always my dessert choice if its on a restaurant’s menu. it’s how i decide if the restaurant is any good!

  4. Aldona Reply

    October 29, 2011 at 5:18 am

    Sarah,

    I’m slightly confused – what is the “2 quarts (1.9L) hot water” for in your recipe? Also, you don’t mention sugar in your ingredients list…

    A

  5. Sarah Kenney

    Snippets of Thyme Reply

    October 29, 2011 at 8:24 am

    Hello, so glad you are trying or thinking of trying this dessert. The water listed in the ingredients is for pouring in the pan around the ramekins in order to make a “steam bath” in the oven. The water does not go into the recipe.

    About the sugar…for some reason, it is listed directly after the vanilla bean instead of on it own separate line. I apologize for that confusion and thanks for catching that. Please reply again if this isn’t clear and we’ll get it right!

  6. Ros Reply

    March 23, 2012 at 2:27 am

    Hi! You mentioned that you can make the custard a few days in advance. But how many days will it still be good? Im thinking of serving this next week’s party. Thanks in advance for your advice.

  7. randy Reply

    December 25, 2013 at 2:38 pm

    H’mmm. Exact same recipe word for word as Alton Brown. Both also omit how ta make the “Vanilla Sugar.”

  8. Sarah Kenney

    Sarah of Thyme blog Reply

    December 28, 2013 at 2:06 pm

    Randy, you are indeed correct. How does one make the vanilla sugar? Apologies to you. I’m going to give you this link (yes, it is to Alton Brown…creme brulee does change much from one recipe to another…it is pretty straight forward and simple) This link, however, will help you make some vanilla sugar. Don’t worry, though, you can use just plain sugar sprinkled generously on top and it will come out delicious! Good luck. http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html

  9. Dani Reply

    February 16, 2014 at 1:52 pm

    Wonderful post, thank you! Incidentally, I think Aquafina Blue Sugar comes very close to that bruleed sugar scent! I bought this for my husband; I’ll avoid the obvious comments about what I want to do to him when he wears it!

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