I always ask for a dessert menu. No matter how stuffed or full or chewed out I am, there is always room for dessert. And when that menu comes around, subconsciously I always want crème brûlée to be on it. If it’s on there, I’ll get it. If not, the closest runner up is a brownie sundae (I’m addicted to sweet things, as you well know). If both of those are missing, I will make a pouty face and slowly push back the menu. So when we got invited to a dinner party last week, the first thing that popped into my head to make was the dessert I am always looking for on the menu (and in true LHC fashion I made them in mini tart tins).
This famously delicious dessert has only four ingredients; cream, eggs, sugar and vanilla. And how just those four things can come together to make something so tasty I will never understand, but it’s good every time and it isn’t too hard to make.
I followed this recipe and added a couple of modifications of my own. The first being I halved the recipe because of my little tins, I only had twelve, and it worked beautifully.
I also couldn’t find vanilla sugar (and didn’t have time to make it) so I used regular sugar in the crème and on top.
And I don’t know about you but I don’t keep a blowtorch on hand (I kind of wish I did), so I threw the tins under the broiler for a minute to get that signature sugar crust. My last tidbit, is that I would urge you to use a real vanilla bean, even though they are a little bit pricey. The bean flavor is just so much better, and you get the pretty black specks in the crème.
And there you have your deliciously creamy, custardy dessert that tastes just as good as any restaurant dessert menu.