Crème Brûlée

Perhaps there is nothing more embarrassingly simple than custard, yet, it is so profoundly rich, silky, and delicious. It is easy, inexpensive, and elegant, perfect for a dinner party. After all, you can make it days in advance and burn the sugar topping right in front of your guests…or better yet, let your guests burn their own sugar (it’s dinner and a show), and you likely already have all of the ingredients on hand. You can flavor it in any way you want: chocolate, Grand Marnier, lavender, espresso, amaretto, lemon, etc.  The possibilities are endless. Here I stuck to the classic, adding a vanilla bean, and vanilla sugar to the scalded cream and egg yolks. But the basic recipe and process are always the same. Serve it up with a few fresh berries, and sit back and enjoy the applause.

 

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