Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.
Au contraire says Savory Tv! Besides the fact that we are hopeless romantics and love this creme brulee screenshot from the film Amelie , here are our reasons:
Creme brulee is a classic, perfect, delicious french dessert. So classic, in fact, that it dates back to the year 1691, when the recipe was first displayed in the cookbook by François Massialot. François was a talented Parisian chef who cooked for several members of the French royal circle. Translated to “burnt cream” in French, creme brulee’s rich vanilla custard contrasts beautifully with it’s crispy caramelized topping, making it a perfect ending for your meal. And here’s the best part, you now have an excuse to buy a Crème Brûlée Torch!
Choose a classic recipe such as this one from Canadian Chef Michael Smith, or mix it up with a creative version using butternut squash as shown in this video and recipe by our friend Chef John Mitzewich. Either way your friends will adore you. As they should.
Caramel Crème Brûlée
Chef Michael Smith
* 1 cup plus 6 tbsp of sugar
* 1/2 cup of water
* 2 cups of milk
* 1 cup of 35% whipping cream
* 1 tablespoon vanilla
* pinch of salt
* 8 egg yolks
1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
3. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
4. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
5. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.