Creme brulee, when made right, satisfies the senses in every way possible. There is the enticing scent of burnt sugar with a hint of real vanilla bean, the defining moment when you first crack your spoon down on the crispy top layer and the elegant, smooth, rich, slightly sweetened custard awaiting your tastebuds at the end. Perhaps this is the reason why creme brulee is the perfect dessert for any occasion, served at fancy, up-scale restaurants all around the world. It really is pretty simple to make you just have to make sure you follow the directions carefully.
Here is a pretty simple recipe and there shall be more to follow. Remember if you ever need any tips and tricks MESSAGE ME!
- I’ve tried using various types of sugars to make the burnt topping and Sugar in the Raw turbinado sugar is my winner. The topping comes out perfect everytime… the crispness is there, the taste is there, the sugar burns evenly, and the amber color adds a nice, finishing touch. If you don’t feel like purchasing an entire bag of Sugar in the Raw, just stop by your local Starbucks and pick up a few packets… one packet is enough to top two ramekins.
- Another thing I’ve noticed in my countless trials and errors is that the vanilla bean specks seem to always settle on the bottom. I discovered a remedy for this by accident when I forgot to skim off the top layer of the foam once before pouring in the liquid. The process is actually quite simple and the extra steps required is well worth not having to see specks of vanilla bean gone to waste on the bottom of the ramekin.
After scraping off the top layer of foam from the bowl, stir the liquid mixture once around the bowl to bring up the vanilla bean specks and pour the liquid into each ramekin until halfway full. Empty the liquid from each ramekin back into the mixing bowl and wipe the outer rim of each ramekin clean. There will black specks of vanilla bean on the bottom of the ramekins. Now, pour the liquid back into the ramekins as you would have, following the rest of the recipe. You will notice that the black specks of vanilla bean from your initial pouring actually float to the top! Now, you will be able to savor the taste of real vanilla bean in every bite!