Without hesitation I can declare that Creme Brulee is my absolute favorite dessert. If ever it's on the menu, I order it; every single time. If I could eat only one dessert for the rest of my life, it would be Creme Brulee. Are you picking up what I'm laying down here? I love Creme Brulee. I said, "I LOVE CREME BRULEE." I L-O-V-E it. I know there are a million calories in it but I just don't care. Every fat laden caloric spoonful is so very worth it! Ahmen.
As much as I love creme brulee, I've rarely made it myself. Odd, because it is super simple. Easy peasy ingredients, only four of 'em, and pretty low on the difficulty scale. BUT. . . it does require a kitchen torch. I've made it before using the oven broiler but that's dicey. So, I've had the whole "chicken and egg" scenario with creme brulee. I don't make it often because I don't have a kitchen torch and I haven't bought a kitchen torch because I don't make creme brulee often. See what I mean. A culinary paradox; a conundrum if you will. So, for years, I was stuck scouring dessert menus for my beloved dessert. And then last Christmas, my wonderful husband, got me a kitchen torch. Hallelujah!
Now to find the perfect recipe. If you start looking into it there are a bazillion different recipes for Creme Brulee. Kind of odd since it only has four ingredients. It's basically a vanilla infused custard with a hard caramel shell on top. Every recipe has it's own subtile differences in proportion and preparation and I think it just comes down to preference. The recipe I'm showing you here is basic, simple and easy. And delicious! Give it a try. . .