aGreatChef.com Blog – Food Blog of Chef Robert Conaway

Yea,

I wasn’t quite sure what I wanted to write about today, all I know is I had to write about something while taking a break from what seems like my never ending move in to my new diggs in downtown San Diego (more about that @ robconaway.com). So I have, to keep a smile on my face decided to write about something sweet…aka Creme Brulee.

Just for the record, I love this dish in it’s traditional form. That would be free range eggs, farm fresh cream, cane sugar and vanilla beans…that’s it. Roast some sugar on the top and you have a timeless dessert for any occasion. I have, over the years had many variations of this dish and still find that the one first presented is by far the best.

If you are going to make Creme Brulee, using the proper serving dish is as important as your ingredients. I have seen this served in coffee cups (see header image on recipe page) and a multitude of other dishes. Creme Brulee is meant to be served in a wide, shallow ramekin. This allows you to gently heat the custard during the caramelization process of the sugar top. This gentle heating is hard to accomplish with the gas torches used today in most, if not all modern kitchens. A Creme Brulee iron is the traditional way to toast your sugar top.

If your not into Creme Brulee (and I find that hard to believe), you can always omit the sugar top and just enjoy this dish as a Vanilla custard. Just warm it a bit to just under room temp (say 72° f) and your good to go.

With four simple and readily available ingredients and a small amount of your time, you will be enjoying this dish in no time and with little effort. Ready??? OK, let’s head on over to aGreatChef.com and get your Creme Brulee recipe (don’t forget to click that link for your recipe!)

Enjoy,

chefRob