This dish can be completed two ways. The easy way is to pop it under the broiler until the sugar on top browns. The fun way is with a mini blow torch. It’s a great show stopper for guests, though it should be used with a great deal of caution.
This recipe calls for a double boiler, and a technique called “tempering.” The cream has to be heated and the egg yolks added to the hot cream. If they are dumped straight into the cream, the result will be hot cream and scrambled eggs. Instead, take a few spoonfuls of the hot cream and whisk them into the eggs. This slowly brings the temperature of the eggs up and prevents the scrambled egg routine.
2 egg yolks
1/3 cup sugar plus two tablespoons
1 ½ cup heavy whipping cream
2 tsp vanilla (or to taste)
1 pinch salt
Heat all but the eggs and two tablespoons of sugar in a double boiler. When the mixture comes to a boil, temper the eggs with the cream mixture. Add the eggs and pour into two ramekins. Bake until firm. This can be tested by sticking a toothpick into the center. If it comes out clean, this part is done.
Chill the crème Brule thoroughly. Just before serving, sprinkle the remaining sugar on top of the ramekins and either broil or use a mini blow torch to darken the sugar. Always use care when handling the blow torch…never use it near a gas stove or on wood.
For those who can’t or don’t like to drink wine, Orange spice tea is a good pairing with this dish. Wine pairings can be either white or red. Casal Garcia vinho verde is a good choice for white. A good red pairing is Cupcake red velvet.
All of the ingredients in this recipe can be purchased at the Albertson’s on Madera Road in Simi Valley. Store hours are 5 a.m to 11 p.m. seven days a week. The wines can be purchased at Simi Valley Bevmo.