Tuesday, January 20, 2015

ABC Wednesday
The letter is B
for Brulee, - the Creme de variety!!


Dining is never really complete for me without a sweet and coffee to round it off,

and the dessert that fills me with delight (anticipation and the actually devouring of!) is 

Creme Brulee!!!

Wikipedia tells me (if I must get technical about such a delicious culinary treat) that the earliest known reference to creme brulee as it is known today appears in Massialot's 1691 cookbook, and the French name was used in the English translation of this book, but in the 1731 edition it was called "creme anglaise".

In Britain a version of creme brulee was known locally as Trinity Cream, or Cambridge burnt cream, and was introduced at Trinity College in 179with the college arms impressed on top of the cream with a branding iron.

Creme Brulee is usually served in individual ramekins.  Discs of caramel may be prepared separately and put on top just before serving, but it is much more exciting to have the caramel formed directly on top of the custard immediately before serving, or at the table where the sugar mix is caramlized with a butane torch.  I associate this method with a lovely dinner Charles and I had while in England, attending a Squadron Reunion, and it brings back such delicious memories....


Creme Brulee is available in small ramekins in grocery stores, but somehow it is not the same!

I looked at the heel of my homemade bread this morning, as I cut the last slice for toast, and thought about Bread Pudding, and then wondered if I could turn it into a version of Creme Brulee, - it has the same ingredients.

If you have a yearning for Creme Brulee, here is what you need.

8 egg yolks
6 tbsps of white sugar, divided
1/2 tsp vanilla extract
2 1/2 cups of heavy cream
2 tbsps of brown sugar.

Preheat the oven to 350 degrees, then beat the egg yolks, 4 tbsps of white sugar and the vanilla extract until thick and creamy.

Pour the cream into a saucepan and stir over low heat until it ALMOST comes to a boil.  Remove immediately from the heat and stir the cream into the egg yolk mixture, beating until combined.

Pour the cream mixture into the top pan of a double boiler and stir over simmering water until mixture lightly coats the back of a spoon (about three minutes).

Remove from heat and pour into small shallow heat proof dishes.

Bake for thirty minutes in the overn - cool to room temperature and then refrigerate for at least an hour.

When you are ready to serve, if you don't have a butane torch handy, combine the remaining 2 tbsps of white sugar with the brown sugar and sift the mixture evenly over the custards.  Place under broiler until sugar melts and carmalizes - watching carefully so as not to burn.

If you do have a Butane Torch, or a Salamander broiler, take it to the table and do your thing!
Extravagantly and with flair.
Very impressive.

For more Bs visit here at ABC Wednesday, with thanks to Roger, Denise and all Busy helpers.

18 comments:

Reader Wil said...

" Dining is never really complete for me without a sweet and coffee to round it off,"
I am of the same opinion! I love crême brulée! Thanks for the recipe.
Have a great week, Hildred
Wil, ABCW Team

ellen b. said...

One of our favorite desserts for sure. Hope your week is going well Hildred!

Meoww said...

Now I have a craving for creme brulee. Love it.

Photo Cache said...

One of the sweetest endings to a meal.

FRANKLY MY DEAR

Roger Owen Green said...

I've only had it a couple times, but it was GOOD!

ROG, ABCW

Indrani said...

Wow! A must try! :)

The Weaver of Grass said...

I adore creme brulee Hildred, but I also love bread and butter pudding, especially on cold days like today, when it is so comforting.

Gattina said...

It is very popular in Belgium, but I am not a fan of it !
Gattina
ABC Wednesday
http://gattina-keyholepictures.blogspot.com/

fredamans said...

MMMM, looks yummy!

Rajesh said...

Very interesting dish.

Sallie (FullTime-Life) said...

I love this too and we have eaten it (once) where it was prepared table-side; what a treat! Mexican restaurants (good ones) serve what they call Flan which looks and tastes quite a bit like this; but I have always wanted to eat one creme brulee and one flan at the same time to see what the difference actually is. (One can always dream.)

Joy said...

Oh yes flames and dining is such a marvelous show. I love crème brûlée but must admit that given the choice its bread and butter pudding all the way.

Barb said...

Bob's favorite dessert! in fact, we ordered it when we were visiting Denver over the weekend. He's wondering if you'd move in with us and cook/bake?

Trubes said...

I love Crème Brulee, also I like it to be flambé`d just before it is served.
I have to try the recipe now,
Looks delicious,

Best Wishes,

Di.
ABCW team

Hildred said...

Don't do windows Barb, but would come for the blue sky and sunshine, and the nice peepls.!!!!

mumbaiiteanu said...

Great choice for B. Looks like a must try dessert.

doodles n daydreams said...

You know I have never tried creme brulee and always thought I would love to.

Diana
http://adifferentlenslens365.blogspot.co.nz/2015/01/gum-trees.html

Ann said...

My favorite dessert EVER!!!
Ann