Crème Brûlée: Ooo la la!

Hi again! Per my earlier post, I made crème brûlée as a way of breaking in our new kitchen because, really, you should make something sweet for your first creation in a new kitchen. Good energy all around.

Crème brûlée can seem intimidating but it really isn’t. The key is to GO SLOWLY. When adding the eggs, they really mean it when they say to add a little at a time and stir frequently. Otherwise, cold egg yolks + boiling cream = decadent scrambled eggs. Awesome but not exactly what we were going for. If you’re going for luscious, decadent, sexy sexy custard, this is the recipe to try. And don’t be shy with the vanilla bean…add a little more to make it extra mwah.

Recipe courtesy of Alton Brown:

Oh, another thing of note: have you all discovered vanilla bean paste?’s awesome. Looks like this:


(photo courtesy of Amazon)

It’s a paste containing the cherished insides of the vanilla bean. Per the label, 1 tbsp of the paste = the goods from 1 vanilla bean. It’s pricey but again, if you have it in your kitchen, you’re likely to find excuses to use it and vanilla beans, for whatever reason, are too complicated to work with when I’m feeling lazy but really want custard. So, if you’re able, splurge and add this to your pantry.

Oh! And vanilla sugar…it’s great too! We brought ours back from Austria (well now…that sounds schmancy) but I believe it’s pretty easy to make yourself. I’ll research and get back to you.

Quick note about the blow torch: while possible to get the crisp sugar cap via sugar under a broiler, it’s just better to bust out the pyro. I snagged one in the clearance bin at Bed, Bath, & Beyond but found out later that smoke shops sell them too. I thought that was odd but Mr. Fluvial said that food grade torches also serve to facilitate crack cocaine delivery. The more you know kids..the more you know. I did wonder why the shop owner was particularly nosey about my need for butane.

Anyway, here’s the final product:



~ by fluvial on May 8, 2013.

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