Well, it’s been a month or so in coming, but I finally have the tutorial many of you have asked for: how to caramelize the top of luscious crème brulee without setting your house or fingers on fire.
It’s easy and fast and is one of those things that will make you look like a rock star in the kitchen. Plus, from what I hear, it is most people’s hang up to making crème brulee and we just can’t have that. You’ll see from the video how truly easy this is (almost embarrassingly so).
And that eerily silent part of the video? Yeah, well, I had this really cool montage of music going on, something about a girl on fire, but YouTube got mad at me. Something about copyright laws. Yawn. So just channel your inner Alicia Keys while watching the video, ok?
I know carrot cake is the popular kid at the Easter dinner party, but if you are me, you’ll want carrot cake and crème brulee (and no, I haven’t found a magic way to combine those two yet).
I think crème brulee is such a simple, lovely dessert for holiday dinners. At the risk of being redundant, it really is one of my favorite desserts of all time and once you master the caramelizing part, it’s one of the easiest desserts in the world, too.
I covered this in my crème brulee post, but I use the Iwatani brand of cooking torch and highly recommend it. For crème brulee and for other, you know, things, like instant s’mores cravings and science fair projects.
Have a really fabulous Easter weekend! Don’t forget to check out this Ultimate Easter Dinner Menu Planner if you still need ideas for the holiday!