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Crème Brûlée with Sauternes

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This is my go-to recipe from the Culinary Institute of America. It’s fool-proof as recipes go, and there is little motivation on my part to change it. Of course, there are infinite variations on this theme. Try infusing the cream with lavender or cardamom seeds, for example. Or substitute honey for sugar. Add subtle lift with orange zest or Meyer lemon. The possible flavor combinations are endless.

Even so, I find myself returning to this most classic of French desserts without altering in any way. The satisfying burnt sugar crust and rich vanilla bean custard lend themselves perfectly to sweet, opulent wines of Sauternes or Barsac. In which case, when it comes to stickies, I want their complexity to shine, and not compete with the pairing.

Recently, I paired this with a youthful 2010 Château Rieussec with pleasing results. Thankfully, I have a few more bottles stowed away because Rieussec only grows lovelier with time, the 1988 and 1986 vintages were both outstanding.

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CHRISTINE HAVENS
McMinnville, OR