Crème brûlée adds touch of indulgence for Valentine’s season

As we enter what I like to call Valentine’s season – which this year conveniently overlaps with the start of Mardi Gras’ Carnival season and Lent – desserts feel especially important. Add January’s endless gray skies, and a little indulgence is clearly in order. You can diet all you want; I’m making crème brûlée, a simple yet classic French dessert that never disappoints.

Whenever I see crème brûlée on a restaurant menu, I order it. I’m looking for a perfectly smooth vanilla custard base topped with a glass-like sugar crust that cracks like thin ice when my spoon pushes through it. If the chef adds a few fresh berries and a mint leaf, even better – though I’ll admit I rarely actually eat the mint leaf.

Making crème brûlée at home is surprisingly easy, and letting your guests brûlée their own dessert at your next dinner party is half the fun. Maybe have them sign a waiver first.

As always, I urge you to eat fresh, dine local and be happy.

Karl’s crème brûlée 

Makes six 4-ounce servings.

Ingredients: 2 cups heavy cream 1/2 vanilla bean pod, split Substitute 1/2 tablespoon vanilla extract if needed 4 egg yolks 1/3 cup sugar (for custard) Sugar, for brûlée crust 6 sliced strawberries or berries of your choice, for garnish (optional) Mint leaves, if you’re fancy

Directions: Preheat the oven to 300 degrees.

Add the cream to a saucepan.

Split the vanilla bean, scrape the seeds from inside the pod, and add both the pod and seeds to the cream, or use vanilla extract if needed.

Bring the cream to a simmer on the stovetop, almost boiling, then remove from heat, cover and let steep for 10 minutes. After steeping, remove the vanilla bean pod.

Whisk the egg yolks and sugar together. Slowly whisk in a small amount of the hot cream to temper the eggs, then gradually whisk in the remaining cream. Strain into a bowl.

Divide the mixture into four to six small ramekins, depending on size. Place the ramekins in a baking dish. Add boiling water to the dish, filling it halfway up the sides of the ramekins.

Bake for 30-40 minutes, until set with a slight jiggle in the center.

Cover and refrigerate for at least two hours, or until fully chilled. Making these a day ahead is best. They will keep for a few days.

Just before serving, top each custard with a tablespoon or more of white sugar, spreading it evenly over the entire surface. Torch with a kitchen or standard propane torch until the sugar is caramelized and forms a crisp, glass-like crust. Some darker, burnt umber spots are perfectly fine.

Serve immediately. The brûléed sugar should crack like thin ice on a pond when tapped with a spoon. If it does, you’ve done it right.

Garnish with fresh berries and a mint leaf, if desired, and enjoy.