Several years ago, I designated the day before Thanksgiving as Creme Brûlée Day. My extended family now observes it, naturally enough, by getting together and making the titular dessert while visiting, playing games, doing other Thanksgiving prep, and enjoying being together.
Part of the tradition is to devise new Brûlée recipes and try them out. In the past, we’ve come up with recipes for Mexican Chocolate (a keeper!), Sriracha (decidedly not a keeper), and Parmesan cheese (far better than it sounds).
This year, our experiments were all based on the same custard base:
- 1/4 cup sugar
- 3 large egg yolks
- 1/2 quart heavy cream
We tried even more variations this year than usual. After much deliberation, we settled on trying the following:
- The aforementioned Mexican Chocolate. Still delightful.
- Add 3tbsp of PB2 powdered peanut butter. We’d tried a peanut butter Brûlée a few years back and were pretty disappointed by it. This was hugely better — probably my favorite variation of the day. A bit like a Reese’s cup, but creamier.
- Add 2tbsp of Anthony’s Cheddar Cheese powder. Like our parmesan experiment last year, the combination of sweet and salty was better than it sounds at first blush. Not bad, but not spectacular.
- Add 1/3tsp of maple extract. A little of the flavoring went a long way, but it was extremely nice! As you might expect, very similar to maple creme candies.
- Add 3tbsp of Kahlua. This was excellent; another favorite of the day. The sugar glass works really well with the flavors of the liqueur. Abby’s favorite, and Kris said it was restaurant-worthy.
We ate about half of the quadruple batch we made (having learned from years past), but still have plenty to take to our Thanksgiving feast tomorrow. A delightful time for both palate and soul!