July 27is National Créme Bruléé Day #NationalCremeBruleeDay and I’ve seen this dessert in a lot of resturants even ate but this dessert hasn’t even been anything I’ve wanted to try. To me it doesn’t look appealing. As for Charlie he is like me and hasn’t wanted to try and as for David I don’t know if he has or not. How about you/ Have you tried Creme Brulee and if so did you like this desser?
In a miraculous stroke of culinary genius, someone thought that topping Vanilla Custard with a brittle crust of caramelized Sugar would taste good. Of course they were wrong. This creation tasted incredibly delicious! The dessert is best known as Crème Brûlée (“burnt creme” in French) and depending on where you’re from, it’s also known as Crema Catalana and Trinity Burnt Creme. Whatever you like to call Creme Brulee, schedule your day of indulgence on July 27th, which as we know is National Crème Brûlée Day.
National Creme Brûlée Day Activities
- Cook up a classic version of Creme Brulee because there’s nothing like the original desert. If you haven’t made a standard Crème Brûlée before, just know that there are lots of nuanced variations between recipes in terms of ingredient amounts and methods. This includes whether you broil the Cream to create your crispy topping or go all-in by using a small butane torch to get that Crust.
- There is no need to stop at Vanilla to make a killer Crème Brûlée. You can substitute virtually any flavor extract or Spice mix as you prepare your Custard and include Fruit or other garnishes before baking. You can even flavor your dessert with Key Lime, Chai, Irish Coffee, or Pineapple!
- To celebrate National Creme Brulee Day throw a Crème Brûlée-themed party. You can make each party-goer their own individual Crème dessert or you can be adventurous and try out Crème Brûlée-flavored Brownies, Cheesecake, Cupcakes or Pies. If there’s anything better than decadence, it’s decadence shared among friends!
Facts About Crème Brûlée
- Did you know you don’t need a butane torch to make a Crème Brûlée topping/ All you need to do is broil the Crust for two to three minutes.
- Creme Brulee uses dimple ingredients Eggs, Cream, Vanilla, Sugar and Water are all you need to make Crème Brûlée.
- he largest Crème Brûlée on record weighed 1,600 pounds.
- Did you know there are Vegan Crème Brûlée which can be made from Coconut and Almond Milk, Sugar, Corn Starch, Nutritional Yeast and Vanilla Bean.
- Did you know there is Popcorn, Chocolate Bars, Donuts, Cocktails and even, hair products have all been made to taste or smell like Crème Brûlée.
Why People Love National Creme Brûlée Day
- Creme Brulee is a heavenly dessert made up of Custard mixture of Vanilla-infused Cream, Egg Yolks, and Sugar, with a scattering of Sugar on top. If you’ve never tasted a Creme Brulee, add Creme Brulee to your bucket list.
- he first Crème Brûlée recipe appeared in a royal cookbook written by a cook at France’s Palace of Versailles in 1691. But a similar dessert called Trinity Burnt Creme appeared as far back as the 1400’s in England. There’s even earlier evidence of a Spanish version called Crema Catalana.
- Since Crème Brûlée bounced back into popularity during the ’80s, the dessert has been modified way beyond its Vanilla basics with cooks jazzing up the flavors to include everything from Chocolate and Lemon to Peach and Nutella. There’s even a recipe calling for a Snickerdoodle flavored Crème.
Recipe for Creme Brûlée Day
Ingredients
2 1/2 cups heavy cream
1 vanilla bean, split lengthwise
1/4 teaspoon kosher salt
12 tablespoons sugar
7 large egg yolks
Directions
- Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.
- Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.
- Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.
- Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don’t pour too much hot cream at once or you’ll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods.
- Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.
- Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.
- Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.
- Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.
- Freeze the custards for 5 minutes before serving (see Cook’s Note).
Thank you,
Glenda, Charlie and David Cates
