Mon Cheri

“…put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.”

– Nigella Lawson, Nigella Bites

While I may be guilty of gluttony in some cases, I most certainly do not associate myself with greed. Except, maybe where creme brulee is concerned. It’s full of fat and cream but it’s my favourite dessert – it’s simple but so delectable – and I agree with Nigella’s instructions: creme brulee is meant to be indulged in and desired with no restrictions.

The recipe I followed is by Nigella and involves no baking – just heat up the cream and vanilla (I used vanilla paste instead of a vanilla bean), whisk up some egg yolks and sugar, combine it together and pop everything back onto the heat to thicken. This, of course, is before you get to revel in some short minutes of feeling like a professional chef with your mini blowtorch when burning up the sugar for the crispy caramel top. You would not believe how excited I was when blue flame gracefully unfolded out of the blowtorch for the first time since I got it as a birthday gift two years ago.

You also wouldn’t believe how long it took me to figure out: a) that the can of butane gas doesn’t attach to the bottom of the blowtorch; and b) how to turn on the torch.

I need more practice burning the sugar but I think I did a fair enough job – each topping responded with a resounding ‘crack!’ when we got into them. It was a-ma-zing.

The texture of the creme was a bit strange to me and I’m not sure if it’s something I did or if it’s just how it is without having been baked. I’m planning on making a variation soon and I’ll bake that to see if there’s a difference.

Of all the desserts I’ve made so far, these creme brulees have set a record for being devoured the fastest and with the most variations of “Yum!” comments. It makes me so happy to be able to help people realise that creme brulee is actually the best dessert in the world, ever 🙂

Ingredients and tools for creme brulee. Photo: Tao Lin

Ingredients and tools for creme brulee. Photo: Tao Lin

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One thought on “Mon Cheri

  1. Pingback: A black sesame twist on two classics | Of All Tastes

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