I spent part of yesterday in the kitchen, listening to the new Maria Taylor (with Andy LeMaster) and baking. I made Emily's Rosemary and Olive Oil Bread, which I absolutely adore and have made on a number of ocassions, the hubby's favorite chicken casserole and crème brûlée.
I didn't take any photos of the crème brûlée. I attempted to use my really cheap butane torch that I typically use only for making head pins, which was only partially successful. I work in the bakery at Fresh Market and my torch apparently doesn't get nearly as hot as the bakery's. I had the most difficult time getting the sugar to crystalize. I made some whipped cream and sprinkled some fresh raspberries on top of mine. The recipe I used only called for a bit of sugar and a hint of vanilla, which I was worried about. Rightly so, because the dessert ended up tasting pretty much entirely of egg with no apparent sweet vanilla flavor. Not too much of a disappointment, I had fun with the experiment and we had everything but heavy cream already in the house.
Has anyone successfully made crème brûlée at home before? Any recipes or tips?