TWD: Creme Brulee...oh.my.

Let me just start out by saying that this is one of the best desserts I have ever made. Yes, ever.

I was so excited to make this week's Tuesday's With Dorie selection because I have never made Creme Brulee before and it looks absolutely delicious in the book. Why oh why did I never make this before? Who knows - I as sure the heck don't and I'm still asking myself why. Maybe it was the lack of a torch (really, a weak excuse because the husband loves any reason to get a new tool and I could have just asked him to get one a long time ago) or maybe, I was just a wee bit intimidated. I mean this is such a classic and classy dessert. After having finally made Creme Brulee, however, I can say with full authority that this excuse should never hold you back - it's incredibly easy to make. In fact, after I had made the custard and had them in the oven I thought, "that's it? That's all there is to this fancy-schmancy dessert?" Three eggs, some sugar, cream, milk and vanilla. Bake it, sprinkle it with sugar, put a torch to it. That's it.

Simple. Beautiful.

Divine.

I went straight ahead with the recipe as listed in the book, full fat and all. I thought since this was my first attempt at Creme Brulee I'd better start with the basics. There will most definitely be time for experimentation later. Dorie lists several variations to try and I'm sure many of my fellow TWD bakers got creative (check out the blogroll here).

I only have two suggestions:

• The recommended cooking time was 50 to 60 minutes. I had mine in the oven for 75 and they were still a little wobbly, but after their time in the fridge they had set up nicely. Maybe this depends on the dishes you use - I used ramekins which were about 1 1/2 inches high by 3 inches in diameter. For thise recipe, I filled 4 rams plus an extra, larger bowl).


• If you've got a three year old in your house, get her a spoon before you give her the bowl. I had just given her the Creme Brulee and when I turned to give her a spoon, she already had her tongue broken through the sugar.

My 8 year old son, who is already a man of few words said simply, but emphatically "Make this again" (we're still working on the please and thank you thing). My 10 year old daughter actually licked the bowl clean and begged to eat Daddy's (which did not happen). The baby grabbed the spoon from me and demanded to eat it by himself (which also did not happen, as we were sharing). End result, five empty dishes in record time. Delicious!

It was also a lot of fun for the kids to watch the caramelization process (science in the kitchen - such fun!). We didn't even make it back to the table to eat these - just stood around the counter devouring them.

Thank you, thank you Mari of Mevrouw Cupcake for selecting this fabulous recipe! Save some drool for next week though because coming up is Caramel-Peanut-Topped Brownie Cake.