Crème Brûlée Day

The first time Hubby and I went to Tahiti, I lived on Crème Brûlée. Back then I wasn’t the fish-eater that I am today. Eventually I came to truly appreciate fresh fish, but I never gave up my love for Crème Brûlée.

Today just happens to be National Crème Brûlée Day. I must confess, it’s been a while since I last made Crème Brûlée for my family. As smooth and creamy and light as this dish is, you would think it would be a summertime staple. It’s not, but that’s only because I get lazy in the kitchen when it’s hot outside. My bad.

Hubby likes snacks with a crunch – chips and salsa, chips and dip, trail mix, nuts and peanut brittle. While his favorite pie is Pumpkin, he also likes apple pies or mixed berry pies. I’m more of a creamy snacker. I love a Charcuterie Board filled with thin slices of cured meats and soft or spreadable cheeses. Give me a cream pie (French Silk) or a chiffon cake any day. It’s no surprise that Crème Brûlée ranks right up there on my preferred desert list, tied with Cheesecake. (Speaking of which, Kiddo’s been bugging me to make a true New York Cheesecake – maybe in September, when things settle down).

Here’s to a long and lingering summer packed with memories to warm the hearts as we grow old. And to National Crème Brûlée Day – which is nothing more than an excuse to enjoy a little decadence in our lives.

Vanilla Sugar Crème Brûlée with Blueberries
Vanilla Sugar
2 cups Sugar
1 teaspoon pure Vanilla Extract

Place sugar in large resealable plastic bag. Add vanilla extract. Seal bag and knead sugar until the vanilla is evenly distributed. Spread sugar on large rimmed baking sheet.

Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container. If sugar clumps up (and it will), break apart by rubbing between fingers.

Vanilla Crème Brûlée with Blueberries
1 Vanilla Bean
2 pints Heavy Cream
1/2 cup Vanilla Sugar, additional for caramelizing
6 large Egg Yolks
1 cup Blueberries

Heat oven to 325 degrees. Carefully slice the vanilla bean down the center and scrape out the bean with the tip of a knife. Add cream, vanilla bean, and vanilla bean scrapings into a medium pot over medium-high heat and bring to a boil. Remove from heat and cover, allowing the pot to sit for 15 minutes undisturbed. Remove vanilla bean pod, rinse, and allow to dry to be used for something else.

While the warm cream is sitting covered, add egg yolks and 1/2 cup vanilla sugar to a medium bowl. Whisk vigorously until mixture is well-blended and begins to lighten in color. Add the cream a little at a time, stirring constantly.

Place ramekins into a baking pan to create a bath for baking the custard. If necessary, use two cake pans.

Ladle liquid cream mixture into ramekins, filling each ramekin nearly to the top without spilling over.

Heat a kettle with water. Carefully pour hot water into the cake pans around the ramekins, filling the pan until the water comes halfway up the sides of the ramekins. Place the pans in the oven and bake for 40-45 minutes or until the custard is set but still trembling in the center of each ramekin. Remove the ramekins from the pans and refrigerate for at least 2 hours. You can keep the Crème Brûlée in the refrigerator for up to three days.

About 30 minutes prior to serving, remove the ramekins from the refrigerator and let them sit on the counter to come toward room temperature. Sprinkle enough vanilla sugar over the custard to cover the surface with a thin layer. Using a small kitchen torch, heat the sugar until it liquefies to a golden brown. Once all sugar is caramelized, allow to rest for several minutes to harden before serving.

Just before serving, garnish with blueberries. (You can also melt sugar in a sauce pan, spread out to cool, crack into pieces and garnish your dish)

---

The Father willed to give us birth by the word of truth
that we may be a kind of firstfruits of his creatures.