Christian Chefs Fellowship - Culinary Articles - Crème Brulé
Crème Brûlée

This dessert is a very easy dessert to make -- yet it's rarely ever found other than in fine dining restaurants. It can be made in a large quantity and served to large banquets almost as easy as it is to make in a small restaurant, and almost everybody I know who has tried it loves it.

The term "Crème Brûlée" itself is French, directly translated as "burnt cream." It's a cold, rich custard that's sprinkled with sugar, then caramelized with a torch or under a broiler. The caramelized top then becomes brittle, creating a great flavor and contrast in texture to the creamy rich custard underneath.

The custard itself is a very rich one consisting of egg yolks, sugar, and cream. The custard is set by baking it in the oven in a water bath (in a pan of water that goes most of the way up the molds), chilled, then coated with either brown or granulated sugar and caramelized with a torch or under a broiler. If you have a torch, a thin coating of granulated sugar is recommended, as the torch will give it a very nice bruleed texture. Otherwise, if you're using a broiler, a thin layer of brown sugar will caramelize much more evenly.

There are variations to the classic creme brule also. There's the creme caramel, which is the same custard baked in a mold that's been coated with caramel, then turned over and removed from the mold to give you a caramel glazed and sauced dessert. Other flavorings can be added to the custard as well, such as ginger, cardamom, lavender, or even cooked fruits.

God Bless,
Ira Krizo

See related recipes:
Crème Brûlée
Crème Caramel

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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

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