Chef Karen: One of my favourite desserts that Chef Jonathan creates is Creme Brulee. It’s rich, creamy and I LOVE the crunchy sugar-top. I asked him if we could use it for our blog this week. Thankfully, he agreed! I believe he used a different recipe than his usual one. (He may address this himself). I was very surprised at how easy this recipe was to make. I have the conception of anything that is French being hard to make. Wrong-o! I did substitute 1C of whole milk and 1C of 1% milk for 2C of the heavy cream. It was probably the wrong thing to do because even though I was very happy with the taste of the end product, I wasn’t very happy that it was runny. Chef Jonathan thought that maybe I should have cooked it longer. It seemed set when I took them out of the oven but upon presentation and eating, they were runny. My other issue is that I don’t have a torch. I’m proof of the fact that you really don’t need one. I put them under the broiler for a few minutes – watching them oh, so carefully – and that browned them and created the crunchy sugar-top. All-in-all a great dessert and one that even though perceived to be difficult to make, is quite easy.
Chef Jonathan: Creme Brûlée is one of my favourite custard desserts to make. It’s fairly easy too, if you use the proper methods. This recipe is a new one, that I’ve never used before, so the Creme turned out a bit runny, but my little trick is to just throw it in the freezer one hour prior to consumption, and it thickens up nicely. What I like about Creme Brûlée, is the contrasts: first you have a nice smooth, creamy custard with a crunchy almost burnt brown sugar topping. Second, I love the contrast between the cold custard and the flaming hot (literally) topping. There are many variations on a Creme Brûlée ( ie., Chocolate, Fruit, etc.) but I love this timeless, classic version the best. Hope you enjoy this amazing custard as much as we do.
Here is the recipe: http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html