I like sweets as much as the next girl, but, I can go days...weeks really, without actually eating a cupcake (although I love baking and decorating them) or cakes, or pies, or cookies. I am not a chocoholic. I mean, sure, I like chocolate (especially the wonderful chocolates made with gourmet sea salts and such on top...gotta love that sweet with the salty combo!) but if I were only allowed to choose one dessert for the rest of my life, it would be an easy choice, taking me all of a half of a nanosecond.. it would be Creme Brulee. To my way of thinking, it's a gourmet comfort food or sorts. Absolute heaven on earth, if prepared correctly and not too burned on top.
Now, although I love to bake, it may surprise you to know that I myself have never made Creme Brulee. Nope, not even once. I assumed it was complicated. I think I got this notion because it has the caramelized top and the fact that you use one of those little torchy things, but it might have simply been the fact that the name is intimidating to me. French. (It must be complicated if it's French, right?) At any rate, in order to feed my craving for Creme Brulee, I order it in restaurants any time it's on the menu when I am dining out.
I am sharing this because I have discovered that I was woefully (And happily, if I do say so myself!) wrong in my conclusion that Creme Brulee is a complicated dessert. Quite the contrary.
Bob makes Creme Brulee on a fairly regular (okay, not nearly regularly enough for my taste, but I'll take what I can get) basis. And...guess what? It's easy. It's got less than five ingredients. It doesn't take a PhD, nor a French Culinary degree.
Who knew?
Not me. But..he did.
