Crème Brulégg
Yes, I did. I went ahead and made Crème Brulégg just because I saw it on foodgawker and thought it was cool. How could I not? “If your friends jumped off a bridge would you do it too?” comes to mind. It’s just about as sweet as it sounds. (Crème Brulée with a Cadbury’s Easter Creme Egg nestled inside before baking.) Maybe even more.
But it is fun. If you’re having folks over for dinner, it makes a good conversation piece. Or you could buy a whole bunch of Easter Creme Eggs and melt them down into fondue. Maybe do that the week after Easter, when they are all 75% off, and don’t tell anyone what you did.
For actual dinner – I’m not sure why, but after hardly any sleep, three coffees and the better part of a Crème Brulégg, I felt like I might regurgitate an Easter bunny. W received the bowl of oatmeal (into which I grated the remains of a half-eaten pear) he requested. I ate some granola and yogurt and cheese. Not sure what Mike ate – likely some leftover lamb and potatoes.
Crème Brulégg
5 large egg yolks
6 Tbsp. sugar
2 cups heavy (whipping) cream or 18% coffee cream
1/2 tsp. good-quality vanilla (I used Madagascar vanilla bean paste, in which you can see the teeny seeds from the vanilla pod)
sugar, for sprinkling on top4-6 Cadbury’s Easter Creme Eggs
In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
Divide among 4-6 small ramekins, and nestle an Easter creme egg in each. Place in a roasting pan or 9″x13″ pan, fill with water to come halfway up the sides of the ramekins, and bake at 325F for 30-45 minutes, or until set but still slightly jiggly. Take them out, let them cool and then refrigerate for a few hours or overnight, until nice and cold.
Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caramelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
Serves 6.
One Year Ago: Bison Chili and Chocolate Chunk Quinoa Cookies
[print_link]
April 07 2009 05:55 pm | dessert
Avery on 07 Apr 2009 at 7:36 pm #
My teeth are vibrating just thinking about how sweet the Brulegg probably is. As a kid, I used to get one every year and eat it with gusto. And then run around wired for three hours. Num…
margo on 07 Apr 2009 at 9:44 pm #
Yeah… like how about a dark chocolateLindt/ Lindor ball???
Carol on 07 Apr 2009 at 7:46 pm #
Brulegg is right up there with deep-fried Mars bars – an interesting concept, but one best left untested! Love the blog – appreciate the daily updates in April.
margo on 07 Apr 2009 at 9:49 pm #
By the way, Julie, I’ve been in a quandry lately trying to get organized to make Creme Brulee which my husband has discovered he loves. The problem is any of the ramekins or custard cups I’m able to find (Corningware or Pyrex-like) say oven and microwave but NO BROILER. How can you caramelize that topping if you can’t broil it? Do I have to buy a torch? (My sons say “Yes! Yes!”) Or should I just ignore their warning about broiling when it’s so brief?
Erica B. on 07 Apr 2009 at 8:30 pm #
Thank you for taking one for the team Julie. I tried a Cadbury Cream egg recently and either they got sweeter or I got older or a bit of both. Now if you were to say put some dark chocolate in there in place of the egg…
Aimee on 08 Apr 2009 at 4:25 am #
My kind of intensely sweet! Don’t let my hubby hear about this as he loves both CB and Cadbury eggs.
Ricki on 08 Apr 2009 at 4:26 am #
Talk about decadent, amazing, gorgeous, tantalizing, irresistible!!
JulieVR on 08 Apr 2009 at 6:00 am #
Ooh yes – love the Lindt ball idea! It sounds odd to me that Corningware or Pyrex-like ramekins couldn’t go under the broiler… I would think it would be fine. Or – if you don’t want to buy a torch from a cooking store, you can get not as glamorous ones at Home Depot – just the canister with the flame attachment – for under $10!
Barb on 08 Apr 2009 at 6:04 am #
That dessert is going to be too rich for my system. I’ll “have” to stick to either straight chocolate eggs or straight creme brulee.
Manon from Ontario on 08 Apr 2009 at 6:04 am #
My favorite desert, I always have it at our local Greek restaurant, is creme brulee, I just love it.
I made it once with maple sugar on top, oh my gosh, it was better then sex, LOL!
Thanks for that twist on the recipe, I’ll have to try that one too! You’re really bad on my losing weight issue now!
Luv your blog,
MFO
mmac on 08 Apr 2009 at 6:55 am #
I saw this last night just before I went to bed and I do believe I had sweeter dreams as a result. Next up, something creative with Mini-Eggs??
Lindsay on 08 Apr 2009 at 7:34 am #
This sounds uhhhmaazzzing! I am a sweet freak, I even like eating those royal icing sugar flowers that most people throw away. I’m so sold on this, and the idea of cream egg fondu, especially the part about waiting until everything is on sale
totally my style!
Fiona on 08 Apr 2009 at 8:14 am #
I love creme brulee. I had some green tea creme brulee in a Japanese restaurant in Beverly Hills once – it was so good! I am, however, afraid of the Brulegg.
And am now addicted to foodgawker, so thanks for that.
Corine on 08 Apr 2009 at 9:14 am #
URGENT – Julie, I desperately need that chocolate Guiness cake recipe before Friday!! My husband and I are going over to our friends house for Easter dinner Saturday. She’s Irish, he’s Scottish, and they both like their drinks. If you can help me at all, I would love you forever (I probably already do, but you know…)
PS – I love Creme Brulee. Happy there’s an easy recipe. Can’t wait to try it.
JulieVR on 08 Apr 2009 at 9:22 am #
A food emergency! I’m on it! I’ll email it to you now.
A on 08 Apr 2009 at 10:14 am #
EMAILME!!! I left address on your phone.
Reith on 08 Apr 2009 at 7:57 pm #
Hey Jules!
I think I’ll have to try it just cuz I love the name of it so much! The idea of eating it does kind of set my teeth on edge a bit though – crazy sweet!!
Just wanted to let you know about tonight’s supper. I thawed out the leftovers from when I made your Chicken Thais a couple of weeks ago, added a bunch of chicken stock, some udon noodles and some little broccolis and OMG, it was unbelievable! I think my honey might actually love me a bit more because of it!
JulieVR on 08 Apr 2009 at 8:00 pm #
Glad I could help out with your sex life. If you’re knocked up now, you have to name the baby after me.
hmac on 10 Apr 2009 at 3:37 pm #
My teeth vibrate just thinking about it too! But… I seriously considered putting a Mini egg in each of the two-bite brownies that I made today! The brownies were a hit!
Waffles, Ham, Cheese Biscuits, Mini Pavlova and Homemade Churros — dinner with Juliedinner with Julie » Waffles, Ham, Cheese Biscuits, Mini Pavlova and Homemade Churros on 12 Apr 2009 at 9:28 pm #
[...] only because I had surplus egg whites from the Crème Brulégg, they are easy to make in advance and in retrospect do resemble elegant little nests. They are [...]