Sunday, January 5, 2014

Taste Buds: Crème Brule


Crème Brulee happens to be both mine and Mr. Rogue’s favorite dessert. Despite the fact that we are both good cooks we haven’t been able to master making this tricky dish. Either it comes out too sweet, not sweet enough, too firm, too soggy or our most recent batches are a little too eggy. I keep trying different recipes, modifying them to get something that is perfect but we are still looking. Yes, yes I know we are crème brulee snobs but we just cannot help it. We want to find that perfect recipe.

So when we went to Atlanta last week and Mr. Rogue’s friend Mr. Penn said that he had an awesome crème brulee recipe we exclaimed in glee. We went to the store, got the ingredients and then he proceeded to show his technique. That crème brulee came out incredible. It was so good and we were overjoyed to not only finally have a recipe but also at being shown exactly how he had modified two recipes together. Both recipes come from the book ‘ Elegantly Easy Crème Brulee’ by Debbie Puente. Although his modifications weren’t difficult it is often so much easier to make a dish once you have seen it made.


8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1 whole vanilla bean, split lengthwise
¼ cup granulated sugar for the carmalized tops

1. Preheat oven to 300 degrees.
2. In a large bowl whisk together egg yolks and sugar until the sugar is dissolved and the mixture is thick.
3. Cook cream, vanilla extract and the scrapped vanilla bean in a saucepan over medium heat until warm. Do not boil.
4. Remove the cream from the heat and slowly pour into egg mixture. Whisk mixture until combined. Strain into a large bowl.
5. In a large roasting pan make a water bath using luke warm tap water. Not too hot or cold. Place 6 ramekins in water bath and divide the custard evenly between the six ramekins.
6. Bake in the oven until the edges set but it is still loose in the center. About 40-50 minutes.
7. Take out of water bath as soon as it comes out of the oven and let sit on wire rack until cool. Once the dishes are cool to the touch put them in the refridgerator. (best results if you chill for 2 hours or up to two days)
8. When ready to serve, sprinkle about 2 teaspoons of sugar on top of custard and carmalize.

Makes 6 servings

1 comment:

paul peggy zeus said...

MMMM one of my favs too!

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