'creme brulee' on Serious Eats

Pie of the Week: Crème Brûlée Pie

There are many reasons that I enjoy my job as a pie columnist, but probably the most fun is the opportunity to experiment with new ideas for pie flavors. My favorite muse for new pies, beyond things like seasonality or special occasions, are the flavor combinations made popular by classic plated desserts. More

Sweet Technique: How to Make Crème Brûlée

Crème Brûlée is a dessert that's super old school, and by most estimates it's been pleasing cooks in this manner for over 300 years. It's originally credited to the French, but desserts of a similar format pepper European history, like Crema Cremada (Catalan "burnt cream") being incredibly popular in its namesake region of Spain, and Trinity Cream, which was originally created by a student at Trinity college for the cooks there. More

Cook the Book: Crème Brûlée

The little custards cooked perfectly evenly in the slow cooker and the texture and flavors were spot on, and the sugar sprinkled on top caramelized in just a few minutes under the heat of the broiler, no torch needed. Crème brûlée coming out of my kitchen, made with a slow cooker no less—it's really kind of incredible. More

Oatmeal Brûlée

Photograph from chotda on Flickr If your blowtorch has been getting dusty lately, don't worry. Oatmeal brûlée is a wonderful alternative to its custard cousin. Just make a normal batch of oatmeal (with old-fashioned or steel cut oats), sprinkle a thin layer of brown sugar on top, and fire away. If you're blowtorch-less, you can always go the broiler route. Related Grinning Bowls of Oatmeal I top my oatmeal with ______ [Talk] New Quaker Oat Campaign, and the Dawn of an Oatmeal Trend... More

Creme Brulee Cart Prowling the Mission in San Francisco

Photograph from hoodscope.wordpress.com New Yorkers may snag streetside crème brûlée from the Dessert Truck, but lucky San Francisco has a vendor dedicated solely to that sugar-crusted treat. For the last month or so, the Creme Brulee Cart has set up shop in the Mission, usually at Dolores Park, torching each $3 dessert to order. The blogger behind Hoodscope gave it a try: Once you let him know what flavor you want, he tops it with a layer of sugar, busts out the blowtorch, and torches until it achieves the perfect crispy sugary top. Underneath that layer you can find a number of different flavors that are offered on a rotating basis. Flavors range from classic vanilla bean to Bailey’s... More

Mixed Review: Classic Crème Brûlée for 45¢, No Blowtorch Required

Last Friday, Great Britain's Daily Telegraph reported that "sales of custard over the last six months have increased by 20 per cent compared to the same period last year." The global financial crisis has reached a frightening crescendo, and consumers are attempting to "ward off the economic crisis with nursery fare from their childhood." What's true in England is also true here in the United States: the popularity of cheap, comforting foods such as boxed macaroni and cheese and instant chocolate pudding is on the rise. More people are cutting back on food costs by staying home and cooking for themselves, and the meals they are making are often composed of bargain staples and pre-made ingredients. But just because... More

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