December 30, 2015
This is the best crème brulee that I’ve ever tasted…and no, not because its my recipe! It truly is creamy, smooth and silky. I love the vanilla bean essence and cinnamony spice that adds so much flavour and depth to this perfect dessert.
Butter a ramekin dish or similar-type oven-proof vessel. Place ramekins or small baking dishes into a large baking dish and add hot water to the baking dish until the water reaches halfway up around the custard dishes, creating a water bath (au bain marie).
Bake 35-45 minutes or until the custard is just set and slightly golden. When removed from the oven it will be a little wobbly, not to worry, it will set when chilled. Remove from water bath, cool and refrigerate.
If you have a blow-torch, this is when you light it up and let the sparks begin (most men prefer the blow-torch option, my husband did). It takes about 2-3 minutes for the sugar to caramelize and turn a golden brown colour. If you don’t have a blow-torch (who does…OK, I do), place your crème brulèe under your broiler as close to the heat as possible and watch closely as the sugar caramelizes. Sugar burns quickly, so keep a close watch as you caramelize! Enjoy your magic potion.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)