How To Creme Brulee Recipes

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Roasted Garlic and Cheese Creme Brulee Recipe Recipe

If you go through the previous crème brûlée recipes I've shared so far, this savory version will probably raise some eyebrows. It's not that I've run out of ideas for sweet crèmes brûlées; there are plenty more to come. I've just been toying with the idea of making a savory one because I think the creamy custard and crunchy top create a perfect canvas for savory ingredients.

I chose roasted garlic, goat cheese and herbs because they are intensely flavorful and make an excellent camouflage for the egg flavor. For the top, I mixed parmesan cheese and a bit of sugar and then took my blow torch to the mixture.

Savory crèmes brûlées can be quite an original appetizer to serve at your Christmas party. They are uncommon enough to help mark just about any special occasion though.

Roasted Garlic Recipe with Picture


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Pumpkin Creme Brulee Recipe Recipe

Pumpkin Creme Brulee Recipe

11.19.10 by Jackie

We recently hosted a dinner party and I wanted to bring a little flair of the Fall season. With Thanksgiving coming, I decided to make a pumpkin crème brûlée. I would consider myself an expert when it comes to make these cute French desserts. I've made crèmes brûlées so many times (lavender, banana, cherry, masala chai, green tea, lemon, chocolate, vanilla, butterscotch), I could make them with my eyes closed, except the brûlée part . That would end badly, I’m sure.

The result was predictably delicious. Crème brûlée flavored with just about anything tastes great, but that doesn’t give you license to make a turkey-flavored version. If it was made savory though, it might be interesting. Something to think about. At any rate, pumpkin crème brûlée is a familiar, yet fresh take on Thanksgiving dessert that deserves a place at your dinner table.


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Lavender Creme Brulee Recipe Recipe

Lavender Creme Brulee Recipe

04.09.10 by Jackie

I've been waiting for the lavender in my garden to blossom to be able to make my own Herbes de Provence mix. I had so much extra lavender that I thought I'd make our family's favorite dessert. Yes, crème brulée strikes again! Lavender has a strong floral taste, so a little bit goes a long way. To enhance the lavender aroma, I added lavender extract that I bought at Sur La Table store in Palo Alto. I really thought that the unusual flavor would turn off the kids but my little munchkin loved the lavender dessert the most and kept saying "It tastes like a flower, I love it!"

It's the third season we're planting lavender in our garden and I've learned that the variety most commonly used for cooking is English lavender, not French! So be on the look-out English lavender the next time you stop at the nursery.

If you're searching for a fancy French dessert for your next dinner party, try this recipe! On the practical side, you can make the cup dessert 'way in advance and create the sugar crust at the last minute. That way you can focus on your guests instead of dessert while still serving something fabulous. Your guests will be in awe.

Fresh Lavender Picture


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Blackberry Creme Brulee Recipe

Blackberry Creme Brulee

03.11.10 by Jackie

Crèmes brulées are my mother-in-law's pêcher mignon, which literally translates to "cute fault" in French (which means guilty pleasure). I keep telling her that these custard desserts can be flavored with anything and she keeps challenging me. She brought home a whole case of blackberries from our local market and asked if I could make her favorite dessert cups with them.

So after flavoring crème brulée with lemon, cherry, butterscotch, matcha green tea and masala chai, I was able to prove to her that I still have a few tricks up my sleeve.  It has occurred to me though that maybe her "challenge" is just an excuse to get me to make more crèmes brulées. As long as I can come up with more flavors, I'll keep playing along. After that, she'll have to come up with a better reason!


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Butterscotch Creme Brulee Recipe

Butterscotch Creme Brulee

05.17.09 by Jackie

Crème brulées, though tasty by themselves, are a perfect palette for other flavors. My husband Lulu loves butterscotch, so I came to the fairly obvious conclusion that I should combine the two of them.

If you're not a big fan of butterscotch, you can substitute any other flavor that you like but you have to balance the sweetness of the dessert.


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