I have a bit of an addiction. It’s for creme brulee, which I believe, is the perfect dessert. The problem is that a lot of people try and improve it by adding ‘stuff’ which, ultimately, makes it nowhere near as good as it was originally. However, I try them whenever they are on a menu, always looking for the best (and the worst). This page will detail my creme brulee experiences, in reverse chronological order.
07 June 2018 – Alla Cucina delle Langhe in Milan. An Italian one! And it was very good. My only fault would be the lack of fresh vanilla beans. However, the size, the sugar and the custard were all perfect. It even had chill custard and warm sugar, something that happens rarely. I have awarded it 8/10 only because the vanilla makes such a big difference.
04 March 2018 – Chez Jenny, Paris. Perfect. The sugar was perfect, the consistency was perfect, the custard was perfect. I couldn’t fault it. Such a plus when I haven’t had one for a while. A joyful 10/10.
11 September 2017 – Les Saveurs Gourmandes, Menerbes. Firstly, I can’t believe it’s been a year since I last had a creme brulee but I guess it’s the whole lo-carb thing and this was on our next French holiday. Anyway…this was delicious and, though it had lavender sprinkled on the top, scores pretty highly. Sadly, it wasn’t set enough and there wasn’t enough fresh vanilla seeds in it. 8/10
12 September 2016 – Brasserie de la Plage, Locquirec. Almost perfect. The only thing that let it down was the burnt sugar. Where it was burnt it was excellent but there were too many gaps where the sugar was just granules. Even so, it was close to perfection. 9/10
09 September 2016 – The Unicorn, St Malo. It was okay. Consistency good, flavour good though not strong vanilla…which was odd because the menu boasted about the vanilla. It was a bit wide and the burnt sugar too thin. Couldn’t really give it more than 7/10.
02 May 2016 – Les Saveurs, Brantome, Dordogne. Not good at all. A shame because the rest of the meal was excellent. Anyway, the custard was a good consistency but that was the end of it. There was something else in the custard. I knew the taste but couldn’t place it. The sugar top was not burnt at all (which means it wasn’t ‘brulee’) and the whole thing was too big. 2/10.
18 April 2016 – Loch Fyne in Farnham for Mirinda’s birthday. Great sugar top and the consistency was pretty much perfect. The only thing missing was the vanilla. I assume it only had vanilla essence rather than fresh vanilla. It was served with a lovely piece of shortbread. 8/10
29 February 2016 – Printemps restaurant (under the dome) in Paris. I couldn’t fault it. It had the added benefit of being in a square dish. It really was the perfect dessert. 10/10
17 April 2015 – Oakenden Manor restaurant, Cuckfield. An almost perfect creme brulee. The consistency, the flavour, the sugar crust…all led to a wonderful combination. All that was missing were the vanilla seeds. Perhaps they were filtered out or perhaps they were never there. I don’t know but it slightly spoilt the visual effect. Taste wise, it was delicious but I felt there was something ever so slight that was missing (the vanilla?). Even so, it was possibly one of the best I ever remember having. 9.5/10
02 January 2015 – Cafe Rouge, Farnham. Perfectly set, though the sugar was a little bit too burnt. Also there wasn’t any vanilla seeds in the custard. Even so, it was one of the better ones. 8/10
01 January 2015 – Savoy Grill, London. A very disappointing brulee at a fantastic restaurant. The vanilla wasn’t strong enough and the custard wasn’t set properly. 7/10
21 October 2014 – Chez Gaz, Farnham. The sugar wasn’t burnt enough (according to Mirinda it wasn’t thick enough either) and the custard not quite solid enough. I blame the fact that my hand whisk died while I was whisking the custard. Anyway, in truth I can’t give it more than 8/10.
29 June 2014 – Panoramic Terrace, Domme. Sugar top not thick enough by a long way and not burnt enough. Effectively it was a layer of warm sugar. The custard consistency not right, almost as if it was a few hours short of setting properly…or like it hadn’t seen the inside of a fridge all day. Basically, it was too wet. No fresh vanilla. Because there was nothing extraneous, I’ll give it a generous 5/10. [NB An American behind me had one and gushed at the waiter about how delicious it was. Clearly not an expert.]
28 June 2014 – Cenac, Dordogne. In a small terraced restaurant behind a Bar/Tabac. There was nothing extraneous, which was a good sign. It looked good. Sadly, the sugar top was neither thick nor crisp enough. The custard was too runny and it had no fresh vanilla in it. I could only score it 6/10.
26 & 27 June 2014 – Ile d’Aix, France. At the Restaurant Josephine, attached to the Hotel Napoleon. When it arrived at the table, it almost lost points for the wafer thin sugar biscuit and the half strawberry placed on top. However, I was able to remove them both without making any difference to the creme brulee itself. Normally, anything extra on the top would mean a loss of points however, this creme brulee was so utterly perfect that I couldn’t be so harsh. The sugar top was perfect, the custard was of a perfect consistency and had fresh vanilla through it. All up, this was a perfect creme brulee. I even tempted fate the next night and had it again. With the same result. One of the few creme brulees to score 10/10.
31 August 2013 – Seasons Restaurant, Dogmersfield. The creme brulee which wasn’t. As a creme brulee, I could only give it 2/10. As a dessert, however, I thought it was pretty close to a perfect 10. What the chef had done was completely deconstruct a traditional brulee and then put it back together again, sort of, upside down. The burnt sugar top was at the bottom of the bowl, a thin layer of custard rested on top of this and then lavender infused cream and various berries finished it off. It was delicious. But creme brulee? No.
13 February, 2012 – Anderson’s, Farnham. The top was like a thick layer of toffee rather than a thin slice of burnt sugar. This tended to dominate everything, spoiling the perfection of the custard mix. Also the vanilla seeds were all on the bottom rather than mixed through. While this did give a rather intense flavour of vanilla when you discovered it, I’d rather have it a little more evenly divided – a generous 4/10
07 August 2010 – Pride of the Valley, Churt. If I ignore the grapes mushed up in the middle of this creme brulee, I would give it easily 9/10. Sadly, I couldn’t ignore the mushed up grapes so it gets just 6/10.