Making Your Own Creme Brulee Pie.
Do you want to make your own creme brulee? For years, I have wanted to
make creme brulee at home. It's a fantastic dessert: * It doesn't require chewing (Didn't i just chew my way
through dinner? Enough already!) * It goes with just about every after-dinner drink you can imagine *
When made properly, it has just the right amount of
sweetness * It's a hit with both adults and children I'll tell you the process that I went through in order to
master the production of creme brulee. First, I needed to buy a set of ceramic serving bowls. Some stores will call
these flat-sided ceramic bowls "ramekins." For a family of four that has the occasional dinner
party, as well as the occasional fragile dish casualty, I would recommend a set of 12 bowls. Don't be intimidated:
you probably won't need to make 12 servings of creme brulee any time soon. I prefer white bowls because I think
they look the best. Make sure the ceramic is thick and sturdy, because the caramel layer on top of the creme brulee
will get stuck. Your loyal dessert-eating fans will attack it with their spoons, and when they're done, you'll have
to attack it with your dish-scrubbing tools. A sturdy bowl is the best defense. There are a few different techniques for creating the hard caramelized surface of creme brulee. I
decided to get a creme brulee torch for a few reasons. A torch would finish the job
quicker, and it would make a good impression on anyone watching the preparation. In my experience, you can always
impress kids by telling them that you torched their dessert right before giving it to them. I suggest avoiding the
creme brulee torch sets that come with bowls. The bowls are a
gimmick. A truly valuable torch can sell itself without any extras. It's best to focus your buying decision only
on the torch at this stage of the project. My torch happened to come to me from a popular online retailer, but
you can visit any kitchen or restaurant supply store to see what they offer. With all of the tools at hand,
you're now ready to make the custard. My advice here is to find a great recipe and just make the best vanilla
custard you possibly can. Don't bother embellishing the custard it with other flavors, alcohol, or fruit. When
preparing creme brulee with the help of a torch, don't worry about creating the caramelized shell until you're
ready to serve. Just keep the custard dishes cold in your refrigerator until serving time, add the sugar, torch,
and serve. In my experience, this is the most fun as well as the most practical way to prepare this classic
dessert.
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