Few desserts compare with Creme Brulee. It takes the simplest of ingredients--fresh cream, eggs, sugar and the humble vanilla bean--and transforms them into a decadent dessert that is much easier to prepare than most would think.

Below please find some fascinating info on Creme Brulee and a sample recipe from Debbie's Book (reprinted with permission):

From the Author:

The origins of crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this dessert as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream." It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, but its wide recognition today seems to have given the French credit for inventing crème brûlée. For this I thank them, because I just don't think there's a market for an Elegantly Easy Burnt Cream book.

Regardless of its origins, this delicate, silken, and sinfully rich dessert, which blends the cool velvet of custard with a crisp, caramelized topping, is now served in fine restaurants everywhere. But it is also simple and economical to make at home. For a traditional crème brûlée, you need nothing more than cream, eggs, sugar, and vanilla. And, as you'll discover in my book, a few additional ingredients can transform this elegant dessert into an extraordinary culinary creation.

The recipes in my book show you how to add a medley of aromatic spices, fruits, and citrus flavors, to create exciting and exotic variations on the basic theme. I'll also take you beyond crème brûlée to explore the wider world of caramel custards, flans, bread pudding, and rice puddings. As well, four renowned chefs have each generously contributed their own unique recipe to the book.

Once you discover how truly easy these recipes are to prepare, elaborate upon, and personalize, you may even be tempted to stake a claim of your own.

Basic Ingredients

Cream

The grocery store offers an array of creams with varying amounts of butterfat: half-&-half (10.5 percent); light cream (18 percent); whipping cream (30 percent); heavy cream, also known as heavy whipping cream (36 percent); and double cream (48 percent). You may also want to try manufacturer's cream (40 percent butterfat), which is more economical and often available at warehouse grocery stores. A classic crème brûlée uses heavy whipping cream, but as you add rich ingredients, such as chocolate, you may prefer to use a lighter cream for balance. In any of these recipes, light cream, a mixture of cream and milk, or half-&-half can be substituted without affecting the taste.

Sugar

When sugar melts, it turns to caramel which, when cool, becomes very brittle. The caramelized top is the distinguishing feature of crème brûlée.

Sugar comes in many forms: granulated (regular or table sugar), superfine (finely granulated), confectioners' (also known as powdered or icing sugar), light brown or dark brown (granulated sugar combined with molasses), and raw (unrefined). I tend to use whatever is on hand; either light brown sugar, which has been pre-dried, or superfine sugar have given me excellent results. (Instructions for pre-drying brown sugar are discussed in Basic Tips and Techniques.)

Eggs

Always use grade A large eggs. Pay close attention to the date on the carton, and store in the refrigerator. Chilled eggs are easier to separate because the yolks are firmer. In general, my recipes call for 8 yolks per 2 cups of cream. This is for a very rich, traditional crème brûlée. You may choose to reduce the number of egg yolks listed in any recipe; you may prefer to use half as many yolks or even whole eggs instead. Unlike other baked desserts, custards are not all that fussy and are very forgiving.

Vanilla Beans/Vanilla Extract

Vanilla beans contain tiny seeds that add beauty and flavor. Vanilla extract is a more convenient form of vanilla; always use pure extract, not imitation. Madagascar Bourbon Pure Vanilla Extract, an exceptionally aromatic flavoring, is available at most food specialty shops.

Classic Crème Brûlée

A straightforward and unpretentious creation that is so simple, so rich, so praised!

8 egg yolks 1/3 cup granulated white sugar 2 cups heavy cream 1 teaspoon pure vanilla extract 1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Serves 4