Happy National Creme Brulee Day! Ok, most of us probably didn’t know Creme Brulee has its own dedicated day on the American food holiday calendar. But we all can agree this creamy, luscious dessert with the crispy caramel topping absolutely deserves to be celebrated.
Hubby and I have been Creme Brulee aficianados for as far back as I can remember. When the dessert menu at any restaurant landed on our laps, one of us would automatically scan for Creme Brulee. True, a rich cheesecake or decadent chocolate cake would often make their way onto our table, too. But if Creme Brulee was on the dessert menu, it made an appearance on our table with spoons ready.
One day, this all changed. Several years ago, we did something that defied our restaurant dessert habits. We made our own Vanilla Bean Creme Brulee. Oh, my. Words cannot describe how much more awesome homemade Creme Brulee is, compared to restaurant offerings. This homemade Vanilla Bean Creme Brulee actually ruined all other experiences of creme brulee for us. Everything else pales in comparison. We haven’t ordered it ever since we discovered the secret to making it ourselves. It is THAT good.
This Vanilla Bean Creme Brulee is not only THAT good, it’s also unbelievably easy. The rich, creamy custard filling is laden with vanilla. The topping is a delicious layer of crispy caramel. You can make it a day or two ahead of time, keep it in fridge, and get torch-happy just before serving. Not only is it fun to fire up some sugar right before the gawking eyes of your guests, but the creamy flavor will have them singing your praises all night long.
Try it very soon. We think this Vanilla Bean Creme Brulee will change things permanently for you, too. 🙂Print
Source: Chew Out Loud, adapted from Bon Appetit
Note: I got my kitchen blow torch online, but you can get it at most cook ware stores.
Our other favorite restaurant-style desserts:
White Chocolate Raspberry Cheesecake, my Cheesecake Factory copycat:
An outstandingly moist, tender, chocolatey Chocolate Cake with Whipped Cream and Berries: