And so begins the crème brûlée craze. This is one of four (potential) crème brûlée recipes you’re going to see here. The reason, you ask? Well, our friend Anika has been staying with us for awhile but soon she will be headed off to Florida. She has a culinary torch. I do not. We are celebrating her departure with much crème brûlée, all different variations of it! This was the first recipe we tried and it was certainly a success.
I didn’t actually do anything on this recipe, but it’s so delicious that I have to share it. In all honesty, custards make me nervous. I don’t know why since little in the culinary world is daunting (if I screw it up, there’s always another recipe and next time!), but custards make me nervous. So I commit that I will actually make at least one of the four recipes I will be sharing in the upcoming days. If there ends up only being three recipes on here, it’s because I screwed one of them up. Anika is a custard genius, so the first two recipes were all her. And my amazing new convection oven. 🙂
We used Cointreau instead of Grand Marnier because my parents left some here the last time they came to visit and I love the taste that it added to the silky smooth custard. We were all kind of surprised that you could still taste the alcohol lingering in the custard. We figured that would bake off! But it wasn’t a bad thing at all, just a surprise. For the sugar topping Anika used a mix of brown sugar, turbinado sugar and unbleached sugar for the topping. Make sure you don’t put too much on there because you want just enough to melt into a beautiful sheet of melted goodness. I mean the best part really is cracking the sugar shell, am I right?
So there you have it, the most traditional crème brûlée recipe you are going to see here. It’s just gets more interesting from here on out though . . . stay tuned!