Yield: Yields four 5-oz. custards.
One of the greatest things about this impressive dessert is that you can make the custards—minus the burnt-sugar topping—a couple of days ahead. Of course, you can eat them on the day you make them, too; just be sure to chill the custards for at least 3 hours before topping them with sugar.
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For variations, just infuse the cream with flavorings
Orange: Omit the vanilla bean and after the cream comes to a simmer, remove from the heat and immediately add 1 Tbs. Grand Marnier or Triple Sec, 2 tsp. (firmly packed) finely grated orange zest, and 1/2 tsp. vanilla extract. Cover and let sit for 10 minutes.
Ginger: Omit the vanilla bean (or extract), and instead add 1/2 Tbs. (firmly packed) finely grated fresh ginger to the cold cream before bringing it to a simmer.
Café au lait: Omit the vanilla bean (or extract), and right after the cream comes to a simmer, remove it from the heat and whisk in 1-1/2 tsp. Medaglia d’Oro instant espresso powder (available from GourmetSleuth.com) until dissolved. Cover and let sit for 10 minutes.
Earl Grey tea: Omit the vanilla bean (or extract), and after the cream comes to a simmer, remove from the heat and immediately add 5 tea bags (you may have to prod the bags with a spoon to submerge them). Cover and let sit for 10 minutes.
To get great results, you need the right tool: a mini blowtorch. I’ve attempted to caramelize the sugar under the broiler, and although it can be done, I find the process annoying and the results disappointing—the custard tends to get warm, and its texture changes for the worse.
I'm baking this right now and after 55 minutes at 300 degrees it's still only 120 degrees and looks like soup. My oven is new and true to temperature so I'm thinking I should have added another egg yolk. disappointed at this point.
I've made this a few times and each time have had rave reviews. I always make extra, and send them home with dinner guests! Its a no-fail, guaranteed to impress dessert, and the guys love to use a torch - its also great for those who are gluten-free!
Creame brle is my ultimate favorite. It is a splurge on special occasions. Of course what's more special then a birthday. We celebrate 3 birthdays in one wk and cake upon cake, upon more cake gets old. This year I decided that u was going to make creame brle as my birthday treat. Found this recipe and knew it was THE one. Easy to follow instructions, classical ingredients,and best of all......a fabulously delicious and elegant dessert perfect for my birthday!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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