After successfully making traditional apricot and prune kolache yesterday, I decided to try something a little more creative and sweeter today. While crÃ¨me brÃ»lÃ©e might seem intimidating, if you look at core ingredients that makeup the creme fraiche, it’s really just cream and sugar (same as ice cream). Add egg yolks and you’ve got crÃ¨me brÃ»lÃ©e!
I used my [now] handy kolache recipe and instead of fruit filling, I made the crÃ¨me brÃ»lÃ©e and, after it baked, stirred it up with spoon to dollop into the kolache.
Bohemian crÃ¨me brÃ»lÃ©e
1 pint pumpkin ice cream (room temperature)
5 egg yolks
Mix yolks and ice cream
Bake in water bath (ramekins, baking dish, etc. – I used a 8″ oven-safe loaf pan) at 375Â° F for 30 minutes (or until custard firms)
* If you want to make traditional crÃ¨me brÃ»lÃ©e, allow custard to cool, then generously top with granulated sugar and slooooowly caramelize with a torch. [Rule #2 applies here: “You can always add (heat). You can never take away.” Don’t burn your sugar].
And it never hurts to have a 4.5-year-old pastry chef in your employ to do your kneading.