Crème brulée, the French vanilla custard with a caramelized sugar crust, is one of my all-time favorite treats. If it's on a restaurant's dessert menu, then I can't help but order it. And sometimes, for a special occasion, I'll make it at home.
It's not that difficult to make; the technique is similar to homemade ice cream, but instead of putting the mixture in an ice cream maker, it's baked in a bath of water. It requires time to chill, so plan in advance, especially when entertaining.
I love how such simple ingredients (cream, sugar, eggs, and vanilla bean) can be transformed into something that's absolutely sublime and truly sophisticated. Ready to learn how it's done? Keep reading.
If you're unfamiliar with how to use a blowtorch, it might seem like the kind of utensil you wouldn't want in your kitchen — although experts know that it comes in handy for a number of things. A kitchen torch doesn't just caramelize the sugar topping on crème brûlée; it can also be used to brown meringue and cook prime rib, for instance. I don't have one — yet — but 2010 could be the year I finally buckle down and buy one. What about you?
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