Creme Brulee in French means “burned cream”. As much as I love rich foods, the thought of eating heavy cream and egg yolks (more fat) is too much even for me. However, loving everything of the brulee/flan/pudding family I wanted to find a way to still enjoy this dessert. The cream brulee under the crackling sugar coating can still be enjoyed but with a lighter touch. If you can find Tahitian vanilla, use it by all means for an unforgettable flavor. It can be found on the internet. If not, look for Madagascar vanilla to get the most flavor.
I have seen recipes that talk about creme brulee as being a mystical, magical recipe to follow. I’m not sure what they are talking about. This is so easy, I didn’t even provide how to photos. Basically you whisk everything together, put in in a waterbath, bake and chill. However, my post “Milk Chocolate Creme Brulee” post has photos to guide you should you wish. Continue reading