Dix. Crème Brûlée~La Cuisine Française

The cookbook Barefoot in Paris called it right-Crème Brûlée is the “ultimate guy dessert.” So I told my “guy” to make the dessert, omitting the part that says “make it, and he’ll follow you anywhere.” He deserves kudos and a bow. Fantastique, and to die for. Of course, my ultimate devious plan was for him to own it and make it many more times. He did have a bit of help from a good friend who took pity on him. She came over to show him the technique and just in case he needed an extra pair of hands. I thought the French baking cooking class 101 proved what he knew all along…he could and he did. Kisses and bravo to my guy and yes, I’ll follow you anywhere and thanks to my dear friend- willing to be a co-pastry chef with my husband.

A couple of things before you get started: you will need a kitchen blow torch that you use to caramelize the brûlée. I was just fortunate enough to receive as a birthday gift from another great friend of mine who knew I would be cooking and baking French cuisine for 6 months. They are not expensive. You will also need individual ramekins to bake the brûlée. The custard like dessert can be made with touches of a variety of flavors like zest of orange, chocolate, cinnamon, or liqueurs. We used Grand Marnier liqueur- an orange flavored cognac. I am hoping that my husband will check out other recipes, but check out the recipe below and see how you like it. Bon Appétit!

Crème Brûlée from Barefoot in Paris

Serves 6-8 depending on size of ramekins

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions:

Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it’s very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.