TWD: Creme Brulee

by Holly on September 30, 2008

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Mari of Mevrouw Cupcake selected Creme Brulee for this week’s Tuesdays with Dorie. I still remember my very first encounter with creme brulee several years ago at a fancy restaurant – flavored with Tahitian Vanilla (which, incidentally, isn’t my favorite) – all I went away from the experience with was the memory of a floral tasting custard with a crunchy top.

My second experience was much tastier, but complicated, at another fancy restaurant where the dessert was three mini creme brulee in chocolate, vanilla and something else that was obviously forgettable. It took an excessively long time to get the dessert, actually because their torch ran out of fuel and they couldn’t finish preparing the dessert.

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So, now all my impression of creme brulee at this point was that I didn’t love the flavor and it sounded difficult and fussy to make. It was a few years later when I finally decided to just try making it myself. I was so glad I did because, even though the recipes I tried were rather fussy, it was so much better than what I got from the restaurants. I liked it so much I even used a gift card from a good friend to get my very own torch. So now it is also super fun to make – well, if you are like me and like to fire up the torch in the kitchen. Dorie’s recipe isn’t fussy at all either and had a really great flavor so that was an added bonus – I’ll definitely give this another try soon!

Don’t forget to check out the blogroll for more creme brulee and I’m sure some rewinds. As always, get the book and if you want to join in the baking fun with the group then go get your book and jump on the baking wagon by Oct. 31st before you miss your chance!

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{ 42 comments }

steph- whisk/spoon September 30, 2008 at 6:37 am

fabulous sugar crust! they look like they came from a fancy restaurant!

ostwestwind September 30, 2008 at 6:46 am

Great looking crust, you should do the dessert in a restaurant.

Ulrike from Küchenlatein

Manggy September 30, 2008 at 7:55 am

Better than restaurant quality! That’s quite impressive, Holly, I’m glad you decided to give it a shot! 🙂

SiHaN September 30, 2008 at 8:36 am

that crust of yours look fantastically even! great work! and i’m so glad i tried out dorie’s recipe as well

Marthe September 30, 2008 at 8:58 am

Your Crème Brûlée looks very nice!! I absolutely loved it and used star anise and white chocolate in mine.

Lori September 30, 2008 at 10:31 am

I’ve had some bad creme brulee too – always such a shame, ruining such a lovely dish by making it overly fancy. your caramelized tops are beautiful!

chocolatechic September 30, 2008 at 12:13 pm

Your brulee is gorgeous.

Isabelle September 30, 2008 at 12:32 pm

c’est superbe Holly 🙂 ça fait longtemps que je fais des crèmes brûlées, et ce n’est pas nécessairement obligatoire une torche…le broil fait bien l’affaire aussi.
les restaurants utilisent la torche car, ils n’ont pas le temps de surveiller la caramélisation.

Prudy September 30, 2008 at 12:32 pm

Your sugar crust came out just gorgeous! Perfect coloring. So glad you liked it.

The Food Librarian September 30, 2008 at 12:39 pm

Fab! This look great! I love your topping. Yummy!

LyB September 30, 2008 at 12:47 pm

So lovely! Don’t you just love that caramel color? It’s irresistible! 🙂

vibi September 30, 2008 at 1:51 pm

Is there anything, anything at all you don’t succeed at? LOL
Such perfection… even the grandest French chef would be jealous!
Bravo… on this great classic!

Maria September 30, 2008 at 1:52 pm

Gorgeous sugar crust! Can I have a spoon?

Rachel September 30, 2008 at 2:26 pm

WOW that crust is gorgeous! I’m impressed!

Gretchen Noelle September 30, 2008 at 2:45 pm

Perfect top layer. Oh how I want to sink my spoon into this!!

Kait September 30, 2008 at 2:48 pm

Love that caramel colour– and your dishes. Your creme brulee looks great!

Jodie September 30, 2008 at 3:06 pm

I love that last pic. What a cute dish towel, too!

CB September 30, 2008 at 3:46 pm

Serio. Your caramel sugar crust is perfect. Gimme. Come on. Share. Just a little bit. HAHA. Great job!
Clara @ iheartfood4thought

Engineer Baker September 30, 2008 at 3:48 pm

Wow, that looks absolutely perfect. No joke. I’m glad you found out that creme brulee doesn’t need to be fussy!

Mevrouw Cupcake September 30, 2008 at 5:00 pm

You’ve obviously had a lot of practice because your brûlée looks perfect!

Cristine September 30, 2008 at 5:12 pm

Looks fantastic!

anudivya September 30, 2008 at 5:15 pm

First time here on your lovely blog. And that creme brulee caught my eye, how beautiful and perfect. I burn them inevitably every single time!

pinkstripes September 30, 2008 at 6:47 pm

I love your brulee top. It’s perfectly golden!

Melissa September 30, 2008 at 7:57 pm

Holly, the topping is PERFECT. So even and such a beautiful color – SO nicely done!!

Carol Peterman September 30, 2008 at 11:04 pm

Such a beautiful photo of a beautiful brulee!

Christine September 30, 2008 at 11:26 pm

I think you should open your own store! Your creme brulee topping is beautiful!

Tracey September 30, 2008 at 11:56 pm

That has got to be the best looking creme brulee ever! It looks perfect!

Isa October 1, 2008 at 12:12 am

Your sugar topping looks amazing! And I bet the whole creme brule was amazing too…

Linda October 1, 2008 at 12:32 am

OMG…your caramelized sugar top is total perfection!

Em October 1, 2008 at 2:04 am

absolute perfection!

TeaLady October 1, 2008 at 2:20 am

I have only one word for you brulee. WOW!!! ZOWIE!! SHAZAAM!! Okay, that’s 3 words. But they were well earned. Fantastic looking.

SUGAR BETTY October 1, 2008 at 3:01 am

WOW. Amazing creme brulee pics. You rock. I am so adding your URL to my site. Thanks for sharing and excellent job! I’d love to dive into the screen with my spoon and crack that crust!

Liz October 1, 2008 at 4:35 am

Oh my goodness, your pictures are phenomenal. How did you get the sugar to caramelize so evenly? It’s, like, professionally styled. Love it!

Anonymous October 1, 2008 at 4:56 am

Another person who spelled this dish incorrectly!!! Where are the orthographic accents? This is a French Dish!

PheMom October 1, 2008 at 5:14 am

Dear Anonymous,

If you can’t even remember how to spell your own name, why criticize others who are just dealing with the quirks of a computer program. Feel free to get over yourself and feel free not to come back. You aren’t needed here unless you actually have something constructive to offer. Buh-bye now.

PheMom

Peabody October 1, 2008 at 8:12 am

Looks like you got a good crust on your brulee!

Nikki57 October 1, 2008 at 3:19 pm

Haha Holly I love your response to anonymous. And the tops of your creme brulee look fantastic!

kim October 1, 2008 at 3:49 pm

wow, your crust looks fabulous, what a great color!! awesome job, glad you liked dorie’s version! 🙂

Jules Someone October 1, 2008 at 7:30 pm

Ok, wow! That looks good! Nice work on the crust.

Rebecca of "Ezra Pound Cake" October 2, 2008 at 2:12 am

Oh, I’m so glad the Season of Gift Cards is coming soon. 😉

Lovely photos, as always.

Jacque October 2, 2008 at 4:25 am

Oh my! That is the most perfect c.b. I’ve seen yet! Bravo!

Shari@Whisk: a food blog October 2, 2008 at 7:06 pm

That brulee top is absolutely perfect!

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