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Barbara Rolek

Warm Up with Easy Creme Brulee Recipe

By January 6, 2013

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Polish Crème Brûlée
Polish Crème Brûlée
© 2011 Barbara Rolek licensed to About.com, Inc.
The temperatures are dropping to 10 below in my area -- all the more reason to wrap myself in a decadent, creamy, dreamy dessert. And what better fits that description than Crème Brûlée.

Crème brûlée is the French term for custard with a caramelized sugar topping. Literally, it means "burnt cream" and it's just as popular in Eastern Europe as it is in France. In Poland, it goes by the French name and spalony krem. The hallmark of a good brûlée is a crunchy crust that shatters when tapped with the back of a spoon and provides a delicious crunchy contrast to the creamy custard. Some folks make flavored, fruited or chocolate crème brûlée, but I feel that's just tampering with perfection.

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Comments

January 12, 2011 at 4:03 pm
(1) PotterBeth says:

One of these days I’m going to have to try one of these. Never have, yet, and they sound intriguing…. :)

January 13, 2011 at 1:23 pm
(2) Katherine says:

I just received ramkins and a torch for Christmas so I think I know what is for dessert tonight! I can hardly wait.

January 13, 2011 at 1:54 pm
(3) Barb Rolek says:

Katherine, I know you’ll have fun making AND eating this delicious-yet-simple treat.

January 15, 2011 at 6:52 pm
(4) East Europeans says:

Hey Basia, maybe you should come and share your expertise and recipes on cooking with our polishfood lovers
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