Today is National Creme Brulee Day!

I was never a fan of Creme Brulee until I tried it one fateful day at a French restaurant in Prague, Czech Republic at the behest of my friends. Upon eating the first bite it was truly love at first taste! The caramelized sugar and lukewarm creamy custard middle- WOW!- I couldn’t get enough! Ever since, I have made it my personal mission to try Creme Brulee at every restaurant no matter how full I am from the main dish. While the exact origins of Creme Brulee is unknown, it dates back as far as 1691. Since that time, this fabulous dessert has come a long way. Culinary geniuses have added mint, chocolate, orange, pineapple, berries and orange zest just to name a few add ins. One thing has remained the same- it’s custard filling and crispy caramel topping.

Have you ever thought about serving Creme Brulee for dessert at your restaurant? You probably have most of the ingredients to make it in your kitchen anyways! Add this dish to your menu for sure fire success! We dug up a classic recipe from Creme Brulee- just add in something unique to make it your signature dessert!

Classic Creme Brulee (serves 6)

  • 8 egg yolks
  • 1/3 cup plus 1/4 cup granulated sugar, divided
  • 1 1/2 cups heavy cream
  • 1/2 cup half and half (light cream)
  • 1 teaspoon vanilla extract

Preparation:

  1. Preheat your Blodgett Single Deck Electric Oven (currently running a Free Shipping promotion on it!!) to 300F. Arrange 6 6-oz European Fluted Ramekins in a large pan with sides at least 1 1/2 inches deep.
  2. Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the creams, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
  3. Pour the eggs and cream through a medium-mesh sieve into a 1 Qt liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
  4. Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
  5. Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a Butane torch. Serve immediately.

Never forget- a good Creme Brulee will keep customers coming back for more and more night after night! What are you going to add to make this your unique dessert dish?

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