Tomorrow we celebrate Christmas a few days early. Our son and his wife will be away on Christmas Day. The supper menu has a decidedly French flavour. Réveillon Tourtière (a French Canadian pork pie) instead of turkey and for dessert crème brulée.
How can a dessert made with just eggs, cream, milk and sugar be so utterly beguiling.
A dessert that seduces you with every spoonful.
Pure sensual pleasure in every mouthful.
Silky custard fragrant with vanilla collides with the bitter sweet flavour of burnt sugar and captivates you for ever.
It is pure alchemy.
It is pure Christmas.
This recipe for crème brûlée was always on the menu at our restaurant, Roxy’s Bistro. We made it five days a week for seven years. Do the math. Repetition makes perfect, and I perfected this recipe so it is right every time. This recipe is perfect for six generous servings, but if you are having a large dinner party it doubles beautifully and serves twelve.
(For the recipe simply click on crème brûlée above)