Written by 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
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.
Thanks Haunani! 😃💕Glad to know I’m not the only one with a long decadent dessert list. Hehe
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!
Yeh…haha…I’m trying to work out what the scene is in that spoon reflection!!
If you figure it out! Let me know! Lol
Hmm! I expect if you look close enough you’ll see Charlie drooling over the dessert!
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! 😉
I wholeheartedly agree! I hope, on that vein, that there’s something similarly naughty coming up to see the weekend out!
There is… naughty in a more childish way though! 😉
Steals the strawberries and passes charlie her dessert. :0
Awwww…love you!! Hehe…thanks so much Shauna!! 😃💕Friends for life now! Lol
love & friendship are both DECISIONS. I decided long ago, handsome! 🙂
YUM!! 🙂
Grab a spoon! Hehe Thanks Susan! 😃💕
Ohhh, that delicate crunch on top, love this one so much. Honestly my mouth is watering!
Awww thanks Cathe!! 😃💕 Actually mine was too…I want the custard version so badly!! 😊lol
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!
Thanks Kari! 😃💕 The yogurt version is wonderful but not the same dish at all really. Okay…come over soon…and bring some custard!!!
Oh such a fave!!! Beautiful!
Thanks so much Jodi! 😃💕
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!
Ooh…yes please!
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!!
A beautiful delicacy, I love this dessert. Charlie you are including all of my favorites.
Awww yay! Glad you’re liking my selections Sharon! 😃💕We must have very similar tastes! Hehe
To die for…i’ll be right over before you eat it all up!
Hehe…you’d have to move fast. I can eat this stuff in the blink of an eye! So addictive!! Lol 😉
Oh darn! You ate it all!
😊😊🐷Sorry…
😡
The combination is unique. Why didn’t I think of that? Lovely presentation, Charlie, and tasty food for thought.
Thanks so much Sabiscuit! 😃💕Glad you liked this one!
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! 🍮💕
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! 🎨🍽
You really got the yummyness there, Charlie. A killer, but so worth it!
Sooooo worth it! Haha…I have zero regrets after this one! Thanks so much! Glad you liked it! 😃💕
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.
Awww thanks Sharon! 😃💕Glad you liked those pops of color. Tossed them in and was hoping they worked out.
here fits Champagne rose… 😉
Definitely! 😃Bring some over! Hehe
Right up there in the top 5 desserts, yours looks scrumptions – and a fab job on the spoon too, Charlie! 🙂
Thanks so much Rebecca!! 😃💕 glad you’re a fan too. And thanks on the spoon…me and my shiny things again. 😊hehe
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.
Thanks so much, Rebecca! 😃💕Hmmmm…I will be looking for that ice cream today!!!! Yum!! Thanks for the tip!
Reblogged this on Mysiteexists.
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!
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!
Very nice and patriotic feeling too, Charlie, with the lovely colors. Loving the depth and dimension you get in your silverware and plateware too!
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. 😉
I still remember your buildings, and how amazing those were and our discussion about hard and soft lines – it’s clear you’re good at both!
Awww thanks! 😊Appreciate that! 💜
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 😉
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.
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!
Haha!!! Now I want it even more!! That Alton Brown…he’s a keeper. We use a few of his recipes! Going to see if I can get Philippe to try it!! 😉
If you can’t find the recipe let me know and I’ll email it to you. 😋
Cool! Thanks!! 😃
Looks delicious, Charlie!
Thanks so much Tom! I really can’t get enough of this stuff, but thankfully for my waistline it’s only on special occasions. 😊
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
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
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.