Classic French Crème Brûlée

Chef Pascal of Classic Cooking Academy teaches with great passion and energy. In this last Saturday’s class he taught us about sweet custards. Paying close attention to the chef’s explanations and demonstrations on how to make crème caramel; crème brûlée; and sabayon – I was shocked at how simple these classic desserts are to make.

You can make a classic French crème brûlée (English translation is burned cream) for 3-4 people this way: Preheat an oven to 295° F. Over medium-low heat, bring to a boil, 1 cup of heavy cream. In a mixing bowl, whisk 1.25 oz (2.5 Tablespoons) of sugar with 2 yolks until they are fully incorporated. Temper and whisk the egg mixture with the hot cream, slowly and gently because you don’t want to cook your eggs nor create a foamy mixture. Swirl a pinch of salt and vanilla to taste into the tempered mixture. Strain mixture into ramekins and bake in a warm water bath until done. Baking time will vary depending on the size of your ramekin. To test if it’s done baking, gently nudge the ramekin, what you’re looking for is a slightly jiggly center.

Chill your crème brûlée for at least 3-5 hours. Once chilled, top them with an even layer of sugar, then burn the sugar with a torch (or carefully under a broiler) until it caramelizes.

Once you hear the caramel crack; feel and taste the sweet crunch of the caramel; feel the silky texture of the chilled custard; and taste the ever so comforting flavor of vanilla – you might want dessert for supper.

Happy New Year

I hope that everyone’s New Year is off to a great start. Can you believe we are in
09’? I can’t, and I can’t believe it’s been almost a month since my last entry. A day doesn’t go by without me cooking something fun and delicious in the kitchen. I just haven’t gotten any good pictures to show for it.

I currently started a project to review, Phoenix Magazine’s top 50 restaurants and their signature dishes, on After each review I will interpret the dish, with pictures and recipes, and share them with you.

My first review was for a burger that was voted one of the best in the valley. The Delux burger from the restaurant Delux is dressed with organic rocket, caramelized onions, applewood-smoked bacon and blue and gruyere cheeses. Sounds delicious, right? Well I didn’t think so. You can check out my reviews on

I am excited for what it’s in store for me in 09’and I hope the best for everyone. Keep the feedback coming. I appreciate all of your responses and comments. Have a great year.