Crème Brulee is my favorite all time dessert and when you add pumpkin to that, well, let’s just say I didn’t think my all time favorite could get any better, but it did. I made this dessert today to celebrate the birthdays of a couple of friends. We had lunch together and I surprised them with this yummy dessert. Over at the “Love and olive oil” blog, they did a wonderful job describing the process along with beautiful pictures. Crème brulee or any custard are desserts that you need to pay attention to or they can turn on you. When you get it right, though, there’s nothing better.
My introduction to this decadent dessert began six years ago when Mike announced that he would like Crème Brulee for his 40th birthday. So I dug out my recipe books and started to learn how to make this. I was intimidated, but not deterred. Oh, and I had to make it for 25 people! Luckily it’s a dessert you can make ahead and just wow people with the sugar shell at the very last minute. I found enough ramekins (love saying that word) and made a couple of test batches. I got reaalllly good at separating yolks! It’s a surprisingly easy dessert, but like I said, you do need to pay attention or it can go horribly wrong.
I followed the instructions (I did substitute vanilla extract for the vanilla bean) and it worked out great.Up until today I had only ever made the original recipe, but after today I will be making different flavors. The sugar shell is still the best!
“You know my birthday’s coming up in a few days. Well, 16 to be exact. You haven’t asked me what kind of dessert I want yet. When do you think you will be doing that?”