I absolutely love crème brûlée ’cause, you know . . . cream.
And we have a source for the richest, thickest raw cream I’ve ever seen. It makes the best ice cream, quiche, and crème brûlée.
DISCLOSURE: In order for me to pay my blogging expenses, I may receive monetary compensation for my endorsement and/or link to products mentioned on this blog. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
A few months ago, I visited a friend for the weekend, and we went to a great new farm-to-table restaurant in her area. Honestly, I don’t remember what I ordered. But guys, they were serving crème brûlée with candied bacon for dessert. I didn’t wait to hear what else was on the menu.
And, of course, I set out to make it for myself when I got home, and have made it every time we’ve had company since. And then some.
Crème brûlée means ‘burnt cream’ and is a glorious custard topped with caramelized sugar. Oh gosh, there is nothing better than cracking that layer of hard sugar and digging into the creamy layer below.
Top it with a crisp piece of bacon that has been candied with maple or hickory bark syrup and you’ll think you died and went to heaven. For real.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26