Creme Brulee

Creme brulee is one of my favorite desserts!  For my birthday two years ago, Mr. Pea got me a pastry torch and a creme brulee set, I was so excited to test it out that I ran right to the store to buy all the ingredients. The first time I made it (needless to say) it didn’t turn out, but the second time, after I figured out a few techniques, it was perfect and  I was in heaven!

So this past weekend  we had Mr. Pea’s mom over for  a mexican fiesta to celebrate her birthday.  So I thought  about what we were going to have  and we decided on chips and homemade salsa (a Tomatillo Salsa and a  Spicy Chipolte salsa-recipes to follow, promise!) as an appetizer, Skirt Steak tacos with a Chimichurri sauce  and Tilapia tacos with a Blood Orange Salsa (again recipes to follow I promise), Green Rice and Black Beans. I couldn’t think of something to make for a dessert. Then Mr. Pea told me that he remembered that  she loves creme brulee. I got so excited, let’s just say I was as excited to make it as much as the first day  Mr. Pea gave me my beloved pastry torch.

My favorite way to eat creme brulee, is  to make a vanilla bean creme brulee with fresh raspberries on the side. A lot of people like to flavor their creme brulee with lots of different ingredients,  but I think that  the vanilla bean is a  beautiful flavor and pairs very well  with fresh berries.

Let’s just say Mr Pea’s mom  had a wonderful celebration and she deserves it!

Check out my Creme Brulee recipe!


Creme Brulee:
1 Cup heavy cream
1 Cup milk
1/4 vanilla bean
3 egg yolks
1 whole egg
1/4 Cup sugar
Brown Sugar
Cup of Fruit of Berries

Combine heavy cream, milk and vanilla bean. Heat to boil. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seeds into milk mixture.

With electric mixture, combine eggs and sugar. Add the milk mixture in a steady stream through a fine strainer. Skim foam.

Divide into 4 small ramekins set in baking dish and pour hot water around ramekins to come 1/2 way up the sides. Place in 325 º oven for approximately 25-30 minutes, until just set (trembles slightly).

Cover with saran wrap and  place in fridge until  you are ready to eat   when ready cover top with brown sugar and caramelize with torch.


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