The earliest known recipe of a dessert called crème brulee appears in François Massialot‘s 1691 cookbook “Cuisinier royal et bourgeois”. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that crema catalana, whose origins date to the 14th century, may have inspired chefs throughout Europe.
However, for the sake of our brilliant Normandy River cruise, commencing this 6th July 2022, we say that it’s French.
One of the delicious desserts we will be making for you.
Come along for the great glatt kosher food, come along for the scenery, come along for the history. (I do, however, recommend the food as first amongst equals).
Crème brûlée Recipe
- 6 egg yolks
- 6 tablespoons white sugar, divided
- ½ teaspoon vanilla extract
- 2 ½ cups heavy cream
- ½ cup vanilla sugar
- 2 tablespoons brown sugar
- Preheat oven to 300 degrees F.
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over a low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour the liquid into 5 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the 1/2 cup vanilla sugar equally among the 5 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.