Ahh Crème Brûlée. Crunchy, caramelized sugar top with a creamy vanilla center. Where have you been all my life?
I’ll tell you where. Relegated to second-class desserts by my chocoholic tendencies. Crème Brûlée never stood a chance in a restaurant. But now… But now I can’t get enough! And I was genuinely shocked by how easy it was to make from scratch.
I even got some of the water bath in my custard dish.
Big no-no. HUGE no-no. And it came out totally fine!!! Observe:
Because it can chill for up to 4 days (without the brûlée, of course), it is the perfect make-ahead dessert. You can whip them out of the fridge with a flourish, brûlée that yummy sugar and dazzle your dinner guests with your culinary finesse.
Et Voilà! Dessert!
And the perfect portions for 2? Sounds like a dazzler of a Valentine’s Day, Date Night, or run of the mill Tuesday dessert to me!!! Nothing spices up Tuesday like Crème Brûlée.
I did a mini Test Kitchen with my Crème Brûlée: On one I used turbinado sugar as the recipe calls for (rear ramekin) and on the second I used superfine granulated sugar (front ramekin). The superfine sugar melted faster and created a more even crust. The turbinado started to burn way before all the sugar had melted. I felt out of control, and, like Cher in Clueless, I really hate that.
The custard was dreamy with a noticeable vanilla flavor and the crust was beautifully crisp. Todiefor!