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THE CRÈME BRÛLÉE MARTINI
With a Stunning Hard Caramel Filigree Garnish & a Little History!
Ingredients: Vanilla Vodka, Kahlua, Heavy Cream, Caramel or Caramel Sauce
This is a truly impressive martini to serve to your friends - the martini itself delivers the wonderful Crème Brûlée flavors but it's the beautiful caramel garnish that turns this from good to great. Here's the recipe card for how to make the Crunchy Caramel Garnish that your guests can break into their martini with a spoon - just like a classic Crème Brûlée!
You'll want to practice making the hard caramel garnish a few times - drizzling the caramelized sugar is a bit of a trick. I used a dessert sized spoon in the end and started outside my target area as the first drop is large. When you start moving the spoon the thread thins out - move too fast and the threads get too thin and delicate, too slow and you get big clumps. Practice and pretty soon you'll have a pretty lace like disc. You can always break off nicer areas and drape them inside the glass too!
A little history of Crème Brûlée
The origins of custards can be traced back to the ancient Romans who were the first to use eggs as binding agents and employed the techniques in creating patinae, crustades and omelettes. The dessert type custards we are familiar with today date back to the Middle Ages where they were most often eaten like a pudding or employed as fillings in pastries or binders in tarts - the word custard is derived from crustade, a tart with a crust.
There are many claims to the invention of Crème Brûlée. Trinity College in Cambridge, England claims they invented the dessert in the 1600's where they called it a Cambridge Burnt Cream or Trinity Cream, they even have a special branding iron they use to brand the caramelized topping. Spain lays claim to a very similar dessert called a Crema Catalana, also from the 1800s, but it was the French in the 19th century brought what they called "burnt cream", literally translated as Crème Brûlée, into the world of modern cuisine.
The earliest known print reference to it is in a cookbook by François Massialot's in 1691 but a 1731 edition of Massialot's changed the name of the same recipe from "crème brûlée" to "crème anglaise".
Crème Brûlée usually is traditionally served in individual ramekins then topped with prepared discs of caramel or sprinkled with sugar which is then caramelized under a broiler/salamander, a butane torch or by flambéing a hard liquor on it.
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