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.
|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.
|Slightly burnt tops|