Considering my unplanned absence from this place, I figured I better make it up to you with a really delicious dessert. Creme brûlée is one of my favorite things to order when I’m out to eat–it just feels fancy, and since it’s something that, up until now, I’ve never made on my own, I always jump at the chance to have it.
Here’s the thing though–I haven’t the slightest idea how to make creme brûlée. Cookies? Nailed it. Cake? I’m your girl. But fancy-pants desserts like this? Ehhh….not so much. Never one to shy away from a challenge, I turned to the one woman who I knew could make a creme brûlée goddess out of me. Martha Stewart, of course.
And wouldn’t you know it, but creme brûlée is actually really, really easy to make. I know that sounds like a ridiculous notion, but I promise that if you use this recipe (I tried out a few before posting this, and all honestly, Martha’s really was the best. I’m not just saying that!), involve a little patience and some good tunes, you will end the day with a creme brûlée worthy of the fanciest of restaurants.
But let’s be honest–we all order creme brûlée for that crunchy sugar topping, right? Glad we’re on the same page. Traditionally, the sugar crust on top is achieved using a culinary blow torch, but I speak for everyone when I say that that is a terrible idea for me. Instead, I opted to melt the sugar crust under the broiler, which worked fine, more or less. A few broiler tips: do not close your oven door. That will cause the heat to stay in the oven and overcook the creme brûlée, which will make them chunky and gross. What you want to do is start with a cold oven, and very (very very) cold, pre-cooked creme brûlée ramekins (you could even put them in the freezer for a few minutes before broiling.) Sprinkle the sugar on top, and place them directly under the broiler flame, with the wire oven rack set as high up and close to the flame as it can go. Then, keeping your oven door slightly ajar, allow them to brûlée–the tops will get all melty, then eventually brown up and harden (once you remove them from the heat, that is). You may have to rotate them if you find they’re not browning evenly. Overall, these were creamy, decadent and really, really delicious. Serve ‘em up cold right after cooking–maybe with a strawberry on top for an extra dose of class. Enjoy!