baked sunday mornings: classic crème brûlée

Creme Brulee Broken

Creme Brulee EatenCrème brûlée. Yummm. As I’ve mentioned before, I LOVE crème brûlée.  Back when I made this pumpkin version, Daren started itching for me to make some using a more traditional recipe. Enter the Classic Crème Brûlée from Baked Elements. This recipe worked perfectly for me- it was exactly what I was looking for! Daren wholeheartedly approved as well :) Plus I got to use my kitchen torch- and you know how much I love to do that! I followed the recipe exactly as written; my only minor adjustment was to use turbinado sugar for the crackly crust instead of brown. For the recipe and to see what everyone else thought, head on over to Baked Sunday Mornings!

Creme Brulee

Yield: 6 4-ounce crème brûlées

Source: Baked Elements

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Comments

  1. Looks fabulous! It is a tasty custard. That pumpkin one sounds lovely…I love pumpkin desserts!!

  2. Love your pics! So pretty :)

  3. OMG, Ali– your photos are stunning! I just took a Food Photo workshop over the weekend, and seriously, these look professional. I especially love the macro shot with the vanilla seeds at the bottom. Your crème brûlée looks absolutely perfect! I think your sugar substitution was a good one, as most of us ended up with burnt brown sugar. Yours is a lovely, even amber. Nicely done! :)

    • Solano's Kitchen says:

      Thanks so much Dafna!! That’s so sweet of you. We finally got a DSLR for Christmas this year, plus my husband made me some lights for indoor shots, which has made a huge difference :)

  4. your brown sugar caramelized perfectly! looks amazing! mine was a bit lumpy…should have pushed it through a sifter before sprinkling it overtop.

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