Creme brulee is that irresistible combination of crunchy on the outside and gooey on the inside, and of soft vanilla accents amidst the bite of burnt sugar. It’s a dessert so simple and yet, so, so decadent. A whole little pot of cream, enriched with egg yolks and infused with vanilla, topped with caramelised sugar, for each person! Bliss!
There are many variations on this classic French dessert. Dark Chocolate with Hazelnut praline, Coffee Creme Brulee, Baileys Creme Brulee, Chocolate, Orange and Cardamom Creme Brulee… You’ll find a selection of those creme brulee recipes at http://www.taste.com.au/. (Just type in creme brulee in the search option.) I used the first recipe on that page, featured in Delicious Magazine. My variations on the recipe: I used a grill to burn the sugar, and the old thing wasn’t quite hot enough to completely melt the sugar – but it still caramelised and had a good crunch to it. Also, I used vanilla paste instead of vanilla bean.