My husband and I have always loved creme brulee. When I first started learning how to cook, we decided to try to make it ourselves, but it proved more difficult than expected. We probably went through 5 or 6 recipes. Many of them didn't set up properly, some weren't sweet enough and some were too sweet. Then my baby's honorary grandparents made us creme brulee that was perfect, and they were sweet enough to share the recipe with us. We've made it many times and it has always turned out perfectly. And it's actually easier than a lot of the recipes we tried. You don't have to slowly heat the custard until it's thick enough like many recipes call for.
Vanilla Bean Creme Brulee
1 vanilla bean
*I used 1 tablespoon of vanilla bean paste instead of the vanilla bean this time and we couldn't tell a difference.
And I forgot to mention in the macarons post that I had a bit of a difficulty with grinding the almonds because, well, my food processor sucks. It wouldn't grind the almonds fine enough, and you have to push the button so hard constantly for it to keep running that my fingers hurt and I had to have my husband grind them for a little while. And they still weren't ground enough, so I had to put the almonds and powdered sugar into my magic bullet in several batches. In the end, it took me twenty minutes to do something that should have taken me 2 or 3. I wouldn't say I had a meltdown or anything, but I was extremely frustrated. So my loving husband not only allowed me to, but told me to order a new food processor. So I searched for America's Test Kitchen's top rated food processor and now I have an awesome food processor!
Now I have to go figure out where to store it. And my kopykake (which is still hanging out on our kitchen table).