Crème Brûlée With Berries

Crème Brûlée With Berries Doodlewash and watercolor sketch with silver spoon

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

Recommend0 recommendationsPublished in By Charlie
  1. artandmoondreams 7 years ago

    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.

  2. Jacob 7 years ago

    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!

    • jmnowak 7 years ago

      Yeh…haha…I’m trying to work out what the scene is in that spoon reflection!!

    • Author

      Thanks Jacob! 😃I wish I had gotten to sample the naughty version…hehe… I think all long weekend should include a heavy dose of naughtiness! 😉

      • Jacob 7 years ago

        I wholeheartedly agree! I hope, on that vein, that there’s something similarly naughty coming up to see the weekend out!

  3. shauna lee lange 7 years ago

    Steals the strawberries and passes charlie her dessert. :0

  4. Susan Feniak 7 years ago

    YUM!! 🙂

  5. Cathe 7 years ago

    Ohhh, that delicate crunch on top, love this one so much. Honestly my mouth is watering!

  6. ybromfield 7 years ago

    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!

    • Author

      Thanks Kari! 😃💕 The yogurt version is wonderful but not the same dish at all really. Okay…come over soon…and bring some custard!!!

  7. Jodi 7 years ago

    Oh such a fave!!! Beautiful!

  8. Carol 7 years ago

    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!

    • M. L. Kappa 7 years ago

      Ooh…yes please!

    • Author

      Thanks Carol!! 😃💕Oh my gosh…my mouth is watering like I haven’t eat in days now! That sounds incredibly amazing!! What gift this restaurant is! I’m in!!

  9. Sharon Mann 7 years ago

    A beautiful delicacy, I love this dessert. Charlie you are including all of my favorites.

  10. Teri C 7 years ago

    To die for…i’ll be right over before you eat it all up!

  11. Sabiscuit 7 years ago

    The combination is unique. Why didn’t I think of that? Lovely presentation, Charlie, and tasty food for thought.

  12. Jill Kuhn 7 years ago

    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! 🍮💕

    • Author

      Thanks Jill! 😃💕 When I showed Philippe he said, is that blood? I said, you are kidding right? He was. Lol 😊I love seeing things plated as well. It’s definitely a form of art! 🎨🍽

  13. M. L. Kappa 7 years ago

    You really got the yummyness there, Charlie. A killer, but so worth it!

  14. Sharon Bonin-Pratt 7 years ago

    This looks absolutely delicious. I love every part of this dessert. I could easily eat two of the caramel toppings. Love your pops of color against the white and silver – makes it all more magical.

  15. Schokohund 7 years ago

    here fits Champagne rose… 😉

  16. Rebecca 7 years ago

    Right up there in the top 5 desserts, yours looks scrumptions – and a fab job on the spoon too, Charlie! 🙂

    • Author

      Thanks so much Rebecca!! 😃💕 glad you’re a fan too. And thanks on the spoon…me and my shiny things again. 😊hehe

  17. Oh, what can I say, I’m grabbing that spoon and bashing that crunchy top, delicious in every way. P.s haagen dazs ice cream do a great creme brûlée, they have really got that burnt top flavour ……next best thing if you can’t make it.

  18. mysiteexists 7 years ago

    Reblogged this on Mysiteexists.

  19. Chris Haldane 7 years ago

    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!

    • Author

      Hehe…glad I could help you make a more splendid choice, Chris!! 😃💕 Or sorry for teasing you if this wasn’t on the menu. 😊yeah, fruit is lovely, but nothing beats this stuff!

  20. Very nice and patriotic feeling too, Charlie, with the lovely colors. Loving the depth and dimension you get in your silverware and plateware too!

    • Author

      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. 😉

  21. Teresa Robeson 7 years ago

    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! <3 😉

    • Author

      Thanks Teresa! 😍Yum! I’ll take some of that flan, it’s sounds delicious!! 😍I’m pretty much a fan of anything with vanilla and caramel.

      • Teresa Robeson 7 years ago

        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!

  22. Tom Merriman 7 years ago

    Looks delicious, Charlie!

    • Author

      Thanks so much Tom! I really can’t get enough of this stuff, but thankfully for my waistline it’s only on special occasions. 😊

  23. occasionalartist 7 years ago

    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

    • Author

      Yay! Awesome, Karen! Not sure why the Follow wasn’t working… glad it did now! And if you could actually save any of this without devouring the whole thing in one go, I would be incredibly impressed! 😉Lol

      • occasionalartist 7 years ago

        It would never happen Charlie, I occasionally have pretensions of moderation but I usually fail and just devour the whole thing. That little feeling of guilty pleasure is half the fun.

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