Baking With Anna Olson
The other day I had a lot of cream in my fridge and was looking for a recipe that would allow me to use it up. I found this recipe and thought that it sounded delicious – crème brûlée in the form of a tart, so more portions?! I’m in! I was not disappointed with this recipe.
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Having plenty of cream in my fridge meant that I was going to make a custardy-type dessert, such as this maple crème topped with an almond crackle. It is not a crème brûlée per se because the top has not been coated with sugar that was burnt and caramelized to create the typical hard crust. In its place, a nut crackle is used to create the crunchy feeling usually obtained by the caramelization of the sugar.
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Considering that I was, to my surprise, fairly successful in making the classic crème brûlées last time, I thought that I would be a little fancy and attempt the dulce de leche crème brûlée. Dulce de leche consists in sweet milk which can be obtained by caramelizing sugar in milk. I made the classic vanilla crème brûlée several months ago and sadly I had forgotten how delicious it was. I dare say, however, that this caramelized version is my favorite of the two.
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Having never really tasted crème brûlée and evidently having never made them, I was excited to try this recipe.
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Valerie 