Crème brûlée and crêpes Suzette are two of the most delectable and classic french desserts you can make. Follow these steps and you will certainly bring added flair to your dinner party.
Making the perfect crème brûlée
Perfection in a crème brûlée lies in the crispness of its sugar coat and the richness of its custard filling. Fruit such as raspberries, blueberries or nectarines can also be added below the custard mixture.
- 600 ml (2 1/2 c) heavy cream
- 8 egg yolks
- 15 ml (1 tbsp) sugar
- 2 ml (1/2 tsp) vanilla extract
- about 75 g (1/3 c) sugar to finish
- Put the cream in a heatproof bowl over a pan of simmering water.
- Beat the egg yolks with the sugar and vanilla extract, then stir into the warm cream. Cook, stirring continuously, until the custard thickens enough to coat the back of a spoon.
- Strain through a fine sieve into four heatproof ramekins. Refrigerate for at least four hours, or overnight.
- Cover each custard with a thick, even layer of sugar then use a cook’s blowtorch or a high grill to melt and caramelize the sugar.
- Cool and chill for two to three hours before serving.
Classic crêpes Suzette
These sumptuous pancakes are a dinner party classic.
- 8 crêpes
- 25 g (2 tbsp) unsalted butter
- 50 g (1/4 c) sugar
- juice of 2 large oranges, strained
- juice of 1/2 lemon, strained
- 30 to 45 ml (2 to 3 tbsp) orange liqueur
- Heat the oven to 120°C (250°F). Cook the crêpes and place between layers of grease-proof paper. Put on a large plate, cover with foil and keep warm in the oven.
- Melt the butter in a large frying pan, stir in the sugar and cook until it becomes golden brown and caramelized.
- Add the orange and lemon juice and stir until the caramel has dissolved and the sauce is thick.
- Put a pancake into the pan and fold it in half, then in half again. Push to the side of the pan, then add the next pancake and fold in the same way. Continue until all the pancakes are in the pan.
- If you have a tableside burner, switch the pan to it now and lower the lights for a touch more drama.
- Add the liqueur, allow it to warm for a few seconds, then set it alight, shaking the pan so that the sauce becomes well mixed.
- Serve the pancakes with the still-burning sauce spooned over.
These are two smoking hot desserts and not just because there is fire involved. Your guests will love the added fire and panache that these desserts will bring.