3 Sweet Ways to Enjoy Creme Brulee
July 27th is National Creme Brulee Day
Creme Brulee is a classic French dessert dating back to the late 1600s. It is also known in the culinary world as “burnt cream”, “crema catalana” or “Trinity Cream”. It is made up of a rich custard base, commonly infused with vanilla bean, and a torched sugar crust. The earliest known recipe of Creme Brulee appeared in the 1691 edition of Francois Massialot’s cookbook, Nouveau Cuisinier Royal et Bourgeois, and was originally called “Cuisinier roial et bourgeois”. It was later shorted to “Creme Brulee” in the early eighteenth century.
The next time you’ve got a Creme Brulee craving, we’ve got you covered – in not one, but three different ways!
First, Creme Brulee wrapped in chocolate. Because why choose when it comes to dessert? You’ll never have to again! The Lindt CREATION Creme Brulee bar is all of the creamy decadence you want in the classic, wrapped in delicious Lindt milk chocolate. An indulgent dessert and a chocolate bar all in one.
For something smaller, but equally satisfying, the Lindt Creme Brulee praline is the perfect sweet treat. Find it in the Lindt Petite Desserts or Creation Desserts variety boxes and enjoy it among your other favorite bite-sized desserts.
Looking for a more traditional recipe? This White Chocolate Creme Brulee, created by Lindt Swiss Master Chocolatier Ann Czaja, offers the best of both worlds.
WHITE CHOCOLATE CREME BRULEE
- 5 egg yolks
- 1/3 cup sugar
- Pinch of salt
- 2 cups heavy cream
- 1 (3.5oz) bar Lindt CLASSIC RECIPE White Chocolate, chopped
- Sugar to caramelize, about 1 teaspoon per ramekin
- Preheat oven to 300 degrees Fahrenheit.
- Place 6 ramekins in a heat-proof baking pan, deep enough to fill with water to the middle of the ramekins.
- Whisk egg yolks, sugar and salt together in a heat-proof bowl.
- Heat the heavy cream to a light simmer and add chocolate chocolate; stir or whisk until chocolate is completely melted.
- Slowly pour the hot cream into egg yolk mixture, whisking continuously to avoid scrambling the eggs.
- Strain and pour the liquid into the ramekins waiting in the baking pan and place that on the over rack in oven. Fill the baking dish with hot water until it reaches the middle of the ramekins. (This method prevents water from “sloshing” into the creme brulee mixture.)
- Bake 30-35 minutes.
- Remove from oven, let cool, and refrigerate.
Caramelize just before serving. Dust a teaspoon of sugar evenly over the top of each cooled dessert. Use a handheld torch to caramelize sugar until golden brown. If you do not have a small torch, you can also use the broiler. To do this, place the ramekins on a baking sheet and place it on the topmost rack beneath the broiler. Watch them closely – they will caramelize quickly!
WHICH OF THESE CREME BRULEE RECIPES WOULD YOU LIKE TO TRY FIRST?