Crème de la Crème

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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).

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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.

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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.

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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.

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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.

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And there you have your deliciously creamy, custardy dessert that tastes just as good as any restaurant dessert menu.

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