Introducing Sweet Scout: The Sweet Scout is Introduced to Crème Brûlée

click to enlarge Introducing Sweet Scout: The Sweet Scout is Introduced to Crème Brûlée
User "Jellyfish Juice," Wikimedia Commons
Adrienne Jones is a writer, photographer and world-class eater who blogs at A Girl and Her Camera. She loves desserts and has been known to take to a frosting tub with little more than a spoon and a well-tuned sweet tooth. She will report on her latest favorite treat for Gut Check every other Friday.

I've had many desserts in my lifetime, and I could regale you with sweets-related memories. Like eating a deep-fried Twinkie for the first time during a street fair in Vegas. Or the time my mom and I made a sweet-potato pie from scratch in the wee hours before Christmas morning, and she accidentally cooked part of the ready-made crust's package into the pie. Or my discovery, just a month ago, of the joys of lemon curd.

But for the first edition of Sweet Scout, I wanted to eat something new. Of course, trying to find a dessert that sounds good but that I've never had is kinda difficult for me. Then I thought of one very well-known dessert I'd never eaten: crème brûlée.

How is it, you ask, that someone who loves dessert as much as I do hasn't wrapped her wanton lips around something as universally loved as crème brûlée? Honestly, the opportunity has arisen only once, and having been denied the chance to try it then -- the kitchen was closed (d'oh!) -- I became obsessed with the very idea of crème brûlée. What is it? Where can I get it? Is it as high-falutin' as it sounds?

Let's see: The basic formula calls for cream, eggs, sugar and vanilla. Who in the world could screw up something that simple? Once I decided crème brûlée was easy enough for any chef to conquer, I didn't bother looking up reviews; I visited the first restaurant that Google suggested.

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