Oooooo! Don’t I sound oh so wonderfully fancy ordering my dessert? Really, do you think so? Well, I just asked for some burnt cream. Just as impressed? Truth be known, I’m really not positive that I ever even had creme brulee before today. I am positive there were several occasions when I did not have it, though. It’s often on dessert menus at fancy restaurants, and I’m fairly certain I’ve seen it on those dessert trays they sometimes bring out. I know that some people really go nuts for the creme brulee, but custards and puddings typically just never win out over pies and pastries when I’m given the option.
This pudding is like most others in that it’s mostly just liquid sugar. There are a few unique characteristics. Of course, you have to use cream and not milk because otherwise you’d have to call it lait brulee. It’s got a decent amount of egg yolk in it, which is what gives it that custardy vibe. Then, of course, you have to brulee the top, which disproportionately burns because it’s got a fresh layer of sugar sifted on it. Probably when you go to a really nice restaurant, they take some kind of kitchen torch and scorch the dessert at your table, because that’s usually worth an extra couple of bucks, but you can also just stick the prepared pudding dish in the oven on a broil for about five minutes and reach the same effect. That method’s just not as sexy. Fire always makes things a little cooler.
It’s yummy. My daughter didn’t eat all of it, and my wife called it diet dessert, but I liked it. I’ll still never order it over pie, though.
See you Sunday for National Penuche Day.