"CremeBrulee" news and stories

It may be one of the most perfect desserts in existence. At its base, custard: what's not to like about a decadent combination of cream, eggs, sugar, and vanilla? The creamy, sumptuous taste and texture is the bedrock of sweets the world over. Next, a sprinkling of coarse sugar: add an open flame and you have a delicately crisp, caramelized crust that could bring even the most rational person to their knees with its startling depth of flavor.

It's safe to say the French know what they're doing in the kitchen--now you give it a try with a coffee-flavored version.

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Are finances a little tighter this holiday season? If so, Average Betty understands your budgetary pain and wants to help you have a festive meal in spite of the depressing economic state. In order to cheer you up, she's produced a video that features a recipe for the holidays, Creme Brulee, a def holiday rap music video (by Denny Blaze, a.k.a. The Average Homeboy) and the Creme Brulee dancer. Betty will have you dancing in your seat and craving a dish of Creme Brulee like nobody's business by the end of the episode.

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My husband spotted crème brûlée stout by Southern Tier Brewing Company on a beer menu at at new local restaurant. Ordering it was a no brainer. We had to give it a try! The first thing we noticed as it arrived at our table was the smell. It smelled just like crème brûlée - a very unexpected scent when you stick your nose into a beer bottle.

The crème brûlée stout tasted like someone poured a ton of vanilla syrup into their beer. It was really sweet and very crème brûlée - like, but also definitely tasted like beer. Oddly enough, the combination was great! After we tried it, several other people at the table ordered their own. We drank ours with the meal, but you could just as easily have it for dessert on its own or as a beer float with some cinnamon ice cream.

I would definitely try it again. But maybe, I'll just pour some vanilla syrup into a regular stout instead. It would be cheaper.

I believe that every slashfoodie has a collection of seminal food moments, the ones that transform and open your world in a spoonful. That first taste of freshly-made ricotta; the mouth feel of a sublime red wine at its peak; learning the finer points of emulsification; eating fish-and-chips in a real English pub. One of my seminal food moments was the first time I tasted crème brûlée. It was my twentieth summer, and I was waiting tables at a French restaurant oddly located in a strip mall in Charlotte, NC. I was instantly in love, and I pestered and begged until the chef taught me how to make it. That perfect dessert, with its crunchy burnt-sugar crust and its cold creamy custard flecked with vanilla bean seeds, is now the way I judge a truly good restaurant (one disappointing steakhouse in Denver served up a crème brûlée made with whole eggs, a crime).