Friday, September 26, 2008
Creme Brulee has got to be one of the most popular up-market restaurant desserts. This elegant custard is offered by Mari of Mevrouw Cupcake who is a dedicated baker with the Tuesdays With Dorie group.
Enjoy with a glass of champagne or something bubbly.
Candied orange peel is scattered across the bottom of the ramekin. This citrus flavor is added to the crunch of the caramel and the smoothness of the custard.
Vanilla paste creates flecks and flavor in the custard. It's o.k. to be shallow. Not too much custard to get in the way with the crack of the caramel.
Although not baked in the usual water bath, texture is still smooth and creamy. An even dusting of sugar before the flame.