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.|
|Sprinkling sugar on the chilled brulee and prepping it for the broiler.|
|Broiling. Remember Marty's tip and freeze a bit before broiling.|
Link to Martha Stewart's Creme Brulee Recipe