Back to dessert for today’s offering at our #DoodlewashDinner with this little dish of Crème Brûlée and some assorted berries. For anyone unaware of this dish, it’s typically served as a rich vanilla custard topped off with a wonderfully thin layer of hard caramel. The latter done as the final step when the sugar on top is flamed with a torch turning it into burnt cream. Since the English name of Burnt Cream doesn’t sound particularly appetizing, we’ll stick with the French sound of Crème Brûlée. Though rather decadent in its original recipe, Philippe found a recipe online using yogurt instead of custard that was surprisingly delicious (enhanced with a little Grand Marnier).

Though the yogurt version was far healthier, I do love the real deal. It’s one of the few “elegant” desserts that I even managed to encounter during my suburban Midwest childhood. As a kid, though, the hard caramel wasn’t a favorite of mine even though it provides most of the sweet flavor. I used to chip it and slide it to the side so I could dig into the creamy custard underneath. I just liked the smooth texture and lightly sweet taste of the custard and the crunch of the caramel got in the way. As an adult, however, I devour the entire thing with absolutely no fear at all.

I’ve always preferred vanilla over chocolate, so this dessert has been at the top of my list of faves. I even love the way it’s served in individual little ramekans as if to say this is clearly not meant to be shared. Yes, I’ll happily devour this entire thing by myself and scrape every last bit of it up with the spoon. But today, I’m having yogurt dressed up in Crème Brûlée drag and imagining it’s the real thing in a doodlewash dream. While it’s always good to be healthy, it’s equally good to treat ourselves every now and again, so I’m looking forward to my next encounter with this delectably fabulous burnt cream.

You’re all invited to a Doodlewash Dinner Party during the month of May! Just tag your food or drink image #doodlewashdinner and I’ll feature you and your culinary creations in a delicious Doodlewash Gallery at the end of the month! 

About the Doodlewash

M. Graham watercolors: Gamboge, Quinacridone Gold, Azo Orange, Pyrrol Red, Ultramarine Blue, Permanent Pale Green and Neutral Tint. Lamy Safari Al Star pen with Platinum Carbon black ink in a 5″ x 8″ 140 lb. (300 gsm) Pentalic Aqua Journal

Posted by:Charlie O'Shields (doodlewash)

Creator of Doodlewash® and founder of World Watercolor Month™ (July) and World Watercolor Group™. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world!

62 replies on “Crème Brûlée With Berries

  1. Ooooh, one of my all time favorites of decadent desserts, (I have a long list ;D). Your painting is beautiful from the sugar crust to the flourishes on the plate…delightful and delicious looking. Thank you for this sweet treat.

    Liked by 1 person

  2. It seems borderline criminal that I’m drawn just as much to the striking reflections on that spoon as I am the seductive dessert… so good though! But indeed, your Burnt Cream looks elegant but also downright naughty, and hence I think it perfect for the long weekend. Dig in!

    Liked by 2 people

  3. I’m sure the yogurt version is tasty, I think I’ll stick to the custard version. I just love the simple vanilla flavor! The thin sugar crisp and the creamy custard go so well together.. I’m definitely coming over for desert!

    Liked by 1 person

  4. Your creme brûlée looks deliciously decadent. We have a local restaurant that is farm to table, and they raise/grow a lot of their own ingredients. Their creme brûlée is made with eggs laid by their chickens that day and dairy products produced by their own cows. Their creme brûlée is unlike any I have ever had, and I think it is because of the ultra freshness of the ingredients. One wouldnt want to eat it often because of its richness, but it is quite the occasional indulgent treat! If you are ever in town, I’ll hook you up!

    Liked by 2 people

  5. Love your artistic “presentation” of this dessert! That is half the fun in ordering a dessert in the restaurant to me is seeing how they “dress it up!” I’m not a big fan of this one but I do like a couple of tastes from my hubby’s plate! Hehe! 🍮💕

    Liked by 1 person

  6. I’m sitting here wondering what to have for dessert, and i read your post. Now i know what i want! A piece of fruit just doesn’t have the same appeal!

    Liked by 1 person

    1. Thanks Laura!! 😃💕 I liked how this one turned out. I felt like it came more effortlessly…like all the food practice this month actually was working! Hehe It’s funny though…I still drift to adding forks (shiny things) and plates (hard lines) every so often. 😉

      Liked by 1 person

  7. I make a good flan and creme caramel, but have never made a creme brulee due to not having a torch in the kitchen (we do have a flame thrower weeder…), so I will pretend to be eating the very yummy doodlewash you’ve given us!❤😉

    Liked by 1 person

      1. LOL! If Philippe is interested in making it for you (since you probably don’t want to travel all that distance to my house to have any), I use the Alton Brown recipe. He calls it “Flandango”…LOL!

        Liked by 1 person

  8. Yah, finally got the follow for your blog to work and as a reward I get my favourite desert. It’s early morning here, but your drawing still has me salivating. Perhaps I will nibble the strawberries and save the rest….who am I kidding, I know I would have to taste it and then again and of course it would all be gone. Karen

    Liked by 1 person

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