Tuesdays with Dorie—Crème Brûlée

Crème Brûlée, which means "burnt cream", used to be the dessert I'd look for on menus when eating out. A favorite restaurant of ours in Ottawa is West End Station Bistro. We used to go there so often, they knew us. Once, when the babysitter called to say we had to get home right away [baby was hungry and bottle wasn't working], the restaurant let us take home two crème brûlées to broil in our oven. The next day, we brought back the empty ramekins. Now that's customer service!

Since then, I've learned how to make this dessert and own a crème brûlée torch. It's been a fun dessert to bring to dinner parties along with the torch and let everyone caramelize their own sugar top.

It's such a versatile dessert that can be flavored any number of ways. I used Chai tea bags steeped in the milk and cream mixture for one batch. I also added a tablespoon of dulce de leche to the milk/cream mixture in another batch. But my favorite version is the original vanilla one.

Playing Around

The recipe I usually use for crème brûlée bakes in a water bath, the oven is set to 300˚F, and the custard bakes for 25-30 minutes. This version has no water bath, the oven is set at a lower temperature (200˚F), and the custard bakes for 1 hour (or more!). So, since it was so jiggly even after extra time in the oven, I popped it into the freezer after it cooled to room temperature. It tasted refreshing this way. In fact, the ingredients for crème brûlée are the same as crème anglaise which is the base for ice cream.

Recipe

You can find the recipe for Crème Brûlée in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 

Tasting Notes
This version of crème brûlée was lighter and less dense than the recipes I've used before. It didn't set during baking as much as I expected. However, the taste was amazing. The best part of this dessert is cracking into it with a spoon and getting a mouthful of crunchy sugar with some creamy custard with it. And freezing this version worked well. For the frozen version, a piece of crackly sugar gave it the crunch it needed.

"Amelie has no boyfriend. She tried once or twice, but the results were a letdown. Instead, she cultivates a taste for small pleasures: dipping her hand into sacks of grain, cracking crème brûlée with a teaspoon and skipping stones at St. Martin's Canal."
— From the script for the movie Amelie

Recipe for Next Week (October 7)
Caramel-Peanut-Topped Brownie Cake on pages 264 and 265 chosen by Tammy of Wee Treats by Tammy.

Another Award
Nikki from Nik Snacks gave me the "You make my day award". Well, she made my day with this one. Nikki actually went to Le Cordon Bleu school, has her own blog, teaches cooking classes, is an Editorial Assistant at a local newspaper, and runs her own catering business! Now that's busy.

I now get to pass on the blog love to some of my favorite blogs:

• Kim from Scrumptious Photography has amazing photos. It's always a treat to see what she's been up to.

• Mari from Mevrouw Cupcake has inspiring takes on everything she makes and her posts are fun to read.

• Tommi from Brown Interior always makes me smile when I read her posts and her recipes are very creative and inspiring.

• Steph from Obsessed with Baking has beautiful photos of all the treats she makes in the kitchen.

• Lynne from Café Lynnylu shows off her talent with a camera with every post!

Thanks so much, Nikki. It means a lot to get an award from you!