Creme Brule

[JenH1969]

Could someone please explain this dessert to me- I know - strange request but I have never even seen it- thanks, Jen

 

[PlutoLuvr]

Oooh, it's good. I make it at home with my little blow torch and everything

Basic creme brulee is an eggy/vanilla custard that's cooked in an elongated ramekin. It generally needs to be cooked in a water bath, i.e., the ramekins are placed in a pan that has a little bit of water. The water doesn't get in the custard (ideally).

The custard is cooked and usually chilled.

Right before you eat it, you sprinkle sugar on it. Different types of sugars will give you different tastes and textures. I like powdered sugar the best, but I've used plain granulated, as well brown. But the cook will sprinkle sugar all over the top, level it off a bit, discard the excess and literally flame the sugar so as to melt and almost lightly burn it. After the sugar's been melted, it will harden, so you'll have this candy "shell" on top of the custard.

It's good stuff.

You can also add flavors to your custard. My favorite is pistachio at Jiko in Disney.

 

[Seahunt]

It's kind of like a custard with a crunchy sugar topping on top - the "custard" can be plain (vanilla) or flavored. Here's a recipe to help you imagine what it tastes like:

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Serves 6

 

[JenH1969]

sounds yummy- would you say it is the texture/consistency of pudding or thicker light a light cheesecake? I do believe I will put it on my list of "must haves" at Disney- jen

 

[mtemm]

definitely more pudding than cheesecake. and sooooo good. love the added crunch of the candified sugar. mmmm

 

[PlutoLuvr]

Yeah, a thick pudding. Have you ever had a custard pie? It's custard.

 

[BabyPiglet]

Like thick pudding. It's usually room temperature. Not cold, not warm.

 

[solferino]

Oooh, it's good. I make it at home with my little blow torch and everything

Basic creme brulee is an eggy/vanilla custard that's cooked in an elongated ramekin. It generally needs to be cooked in a water bath, i.e., the ramekins are placed in a pan that has a little bit of water. The water doesn't get in the custard (ideally).

The custard is cooked and usually chilled.

Right before you eat it, you sprinkle sugar on it. Different types of sugars will give you different tastes and textures. I like powdered sugar the best, but I've used plain granulated, as well brown. But the cook will sprinkle sugar all over the top, level it off a bit, discard the excess and literally flame the sugar so as to melt and almost lightly burn it. After the sugar's been melted, it will harden, so you'll have this candy "shell" on top of the custard.

It's good stuff.

You can also add flavors to your custard. My favorite is pistachio at Jiko in Disney.

I loved your description. I had the CB for dessert at Le Cellier and it was so good- a pirouline cookie on top and a dab of raspberry jam. MMMM

 

[funntheson]

Creme Brule is my all time favorite dessert. I'm in my forties, and didn't discover it until 4 or 5 years ago.

 

[bunnysmum]

Sounds like your basic low-cholesterol, high fiber dessert.

 

[OrlandoMike]

They used to sell this at the Fountain View at EPCOT pretty cheap, and it was really good believe it or not!

(Who thought you could make Creme Brule in a take out container?


Not sure if they still do, but if so it's a great place to try it before you go into a sit down restaurant and pay top dollar for it.

 

[mtemm]

the bakery in france sells a really good one, too. I was shocked...I have only ever had it in a sit-down restaurant before.

 

[Axel]

I'm a huge Creme Brulee fan. Insanely so.

I must say that I miss the maple creme brulee that they used to serve at Le Cellier. That was delicious. I also love the one served at Les Chefs de France (even if it is just plain old vanilla...)

 

[dgaston]

For Axel: We ate at Le Cellier in Feb and asked about the new chef. Our waitstaff told us he is slowly introducing some more Canadian food and maple creme brule will be back on the menu in March!