Creme Brulee

In my last post, I shared with you about our recent French feast.  The Coq au Vin we enjoyed was incredible.  We followed that up with some creme brulee, one of my all time favorite desserts!

A week or two ago, I got a sitter, went and had lunch at a fantastic little restaurant in Dallas with a wonderful friend, and then I found myself with a little time to kill...or enjoy?!  A block or so away from the restaurant, I spied a Crate and Barrel.  It called to me, and I answered.  Going to Crate and Barrel without two small children who could possibly destroy all of the many breakables there, was like an early Christmas.  Even better, I decided to splurge on some kitchen supplies.

To tell you how much fun I had there would be the understatement of the year...

Among my purchases, were some creme brulee dishes.  These dishes are probably the true root of my French feast's inspiration.

When I got home, I googled "creme brulee recipes," and let me tell you there are so many ways you can make this.  I stuck with Marty.  Who knows fancy better than Martha Stewart?  (Her branding has worked on me!)

It was simple enough to make.  The only adjustment I made was to size.  Her recipe yields 8, 5oz. portions.  My dishes are 7 oz.  So, I had to adjust for 6.  Since it was just our famliy, and I'm the only real creme brulee fan, I made half a recipe.

Put ramekins in a pan and fill halfway up the side with boiling water.  Then bake in the oven.

You bake the creme brulee ahead of time, and then put them into the fridge to chill for at least 2 hours and up to 3 days.  I LOVE that about this recipe.  It gives you the freedom to work in advance, and I love anything that doesn't cause last minute kitchen chaos.

Sprinkling sugar on the chilled brulee and prepping it for the broiler.

To complete this sweet treat, you sprinkle sugar on top and either use a culinary torch to brown it or you may broil it.  I didn't buy the culinary torch when I was at Crate and Barrel.  Rats.  So the broiler was my only bet.  IF you are broiling, put your creme brulee ramekins into the freezer for 15 minutes before broiling.  Marty suggests this, and I forgot to do it.  Mine didn't turn out creme brulee pretty, but they were delicious nonetheless.  If you want them pretty, do remember this freezer step.

 

Broiling.  Remember Marty's tip and freeze a bit before broiling.

Enjoy!

Link to Martha Stewart's Creme Brulee Recipe