Crème Brulee is probably Paul's favorite dessert. This is often an issue when we want to share a dessert at a restaurant. He often wants to order the creme brulee, and I very rarely do. It's not that I don't like Crème Brulee. Custard is one of my all-time favorite foods. It's just that I think it's a little bit boring. Unless the flavor is interesting--like lemon and ginger, green tea, chocolate--I always know exactly what to expect. For our wedding, I finally got smart and registered for a creme brulee set which includes the ramekins and a small blow torch. Now, I get to make
Crème Brulee at home, and when we go out we get to try more interesting desserts.
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| Loved the jam |
I think David Lebovitz's recipe for Lemon-Ginger Crème Brulee (in Ready for Dessert) is probably my favorite, but I definitely liked this recipe. It was incredibly easy to make, and I thought the custard had a perfect texture. I used a black cherry jam that I found in my pantry, and really liked the flavor that it added. It was definitely more interesting, and a nice contract to the smooth custard.
The only thing I had trouble with was caramelizing the sugar. Did anybody try the browning sugar that Dorie recommended? I didn't have any, so I used regular brown sugar for the first two. I had a lot of trouble getting it to melt without burning it (like the ones in the picture below!). For the next ones I used regular white sugar, which is what I've used in the past, and it seemed to work better. I couldn't taste the difference and it was easier to keep from burning. I'm definitely curious to try the browning sugar the next time we're in the mood for Crème Brulee.
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| Slightly burnt tops |
I did use the brown sugar which Dorie recommends and it caramelized quite nicely. The problem with regular brown sugar is that it has too much moisture in it (thus why it packs so nicely) and if you want to use it for creme brulee you need to dry it out a bit first (usually a stint in the oven will do it). To be honest, I'm not sure it's worth the effort. If you can't find brownulated sugar I would just use white. I've used both before and I can't say that there is a huge difference in flavor.
ReplyDeleteHappy to hear that you enjoyed this one. We thought it was quite tasty as well.
I must have read the ingredient wrong--I thought we were supposed to use regular brown sugar. I didn't know "Browning sugar" was a different thing. Woops. Yes, I had a hard time getting my brown sugar to caramelize. Mystery solved. lol
ReplyDeleteI'm going to have to try Lebovitz's recipe now. It wasn't one that jumped out at me, but based on your recommendation, i'll give it a go.
Great solution! Creme brulee rarely tempts me at restaurant menus either. I'm sure the black cherry jam tastes great with the custard. I used brown sugar and simply rubbed them between my fingers when I sprinkle on the custard so I get a very even layer. Worked well.
ReplyDeleteGreen tea brulee - now that would be a bonee idea!
ReplyDeleteThe black cherry jam must have been a nice contrast. Sounds great. (I think I used raw sugar on mine)
Love the David Lebovitz creme brulee. I also had a problem caramalizing the brown sugar, and ended up mixing it with regular white sugar which worked a lot better!
ReplyDeleteHope your vacation to Puerto Rico was terric. Merry Christmas and Happy French Friday!
This recipe was good, but I prefer Ina Garten's myself. Your crust looks delicious!
ReplyDeleteI had an awful time with the brown sugar on my first attempt with the torch, so I used raw sugar for the subsequent ones and a larger torch and had much more success. I think the brown sugar was too moist and it clumped because where it clumped was where it burned with the torch. I didn't try it with jam this time, but I will next. Your black cherry jam sounds like it would be great in this. I hope you have a wonderful holiday!
ReplyDeleteYou're not the only one that struggled with the brulee part of the creme brulee. I hear it takes diligence and practice! :) It's great that it tasted like it should have though! I'm sure your husband was thrilled!! :)
ReplyDeleteIt was fun for me to read all the other recipe suggestions- such as David's that you mentioned and Ina's that Yummychuklet suggested. I actually wish I was like you about ordering creme brulee when out, but instead I would take it over the main course if need be and hoard it like it is gold :) I will definitely be trying quite a few of these recipes and can see I will need to get that treadmill ramped up again.....Happiest of holidays !
ReplyDeleteI bought the Brownulated sugar Dorie recommended and it scorched like marshmallows. On a retry, I used raw sugar as Elaine recommended at it bruleed perfectly. I do enjoy creme brulee at restaurants, but usually when other desserts on the menu don't tempt me. It's always a good standby. However, my husband doesn't care for creme brulee. He's obsessed with chocolate, which I am not, so we seldom share dessert out.
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