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!
1 Cup heavy cream
1 Cup milk
1/4 vanilla bean
3 egg yolks
1 whole egg
1/4 Cup 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.