Oklahoma Table: Hurray for Made in OK Creme Brulee on Valentine's Day

Creme Brulee can be made with some basic local Oklahoma ingredients. You probably don't realize it, but you may have all the ingredients you need on hand.
BY SHERREL JONES sherrel@justdelish.com Published: February 13, 2013

Creme Brulee just sounds romantic dessert, doesn't it?

Never mind that in English it translates to “burnt cream,” this classic French dessert offers all the decadence you desire in a dessert to complete your Valentine's dinner.

Made with some basic local Oklahoma ingredients, your Valentine's Creme Brulee is even better. You probably don't realize it, but you may have all the ingredients you need on hand.

Haven't had Creme Brulee before? It is a delicate custard gently baked in a hot (not boiling) water bath and topped with a thin layer of crunchy sweet caramelized sugar. You can do it today as it is easy to make and the simple silky smooth custard can chill out overnight in the fridge before you pop its sugar topping under the broiler before serving. Whether you dine out or grill some tender steaks at home, you can have a taste of fabulous creamy caramelized sugar-crusted goodness to celebrate with your special Valentine. I'm hearin' the music already just thinking about Creme Brulee.

Now about those Oklahoma ingredients. If you haven't had locally produced eggs yet, they are worth a trip to the nearest farmers market or specialty food purveyors who carry them. I've bought eggs from the Urban Agrarian Market in Oklahoma City, the OSU-OKC Farmers Market, Native Roots Market, the Farm to Fork Market Bus and Forward Foods.

Why do I like them so much? They are super fresh (often picked the morning you buy them) with beautiful yellow yolks and whites that have a thicker consistency and don't run like water when you crack the egg.

A milk and cream combination or half-and-half from Hiland Dairy or Braum's work very well in Creme Brulee. I must save you from trying fat-free half-and-half — it does not produce Creme Brulee. If you are trying to cut back on fat, reserve this dessert for an indulgence and make the portion smaller.

Share the extra servings with friends or neighbors or make one-third of the recipe.

I've made several varieties of Creme Brulee over the years and enjoyed this dessert in several restaurants across the country and overseas. Some people like to use a stirred custard method. I like the silky-baked version to the sweeter pudding-style base.

Sometimes the sugar crust is caramelized separately on a baking sheet and dropped onto the base. This can be done on a silicone baking mat, nonstick foil or buttered foil, but it is a little tricky to get the sugar to melt to the perfect size of the individual base or to move it in one piece after it cools. You still have to watch it very carefully.

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