Quick Links
Skip to main contentSkip to navigation

Crofton Community Schools

K-12 Schools

Working...

Ajax Loading Image

 

Food Review: Vanilla Bean Crème Brûlée with Raspberries

 Story image 1_0
5aa2e7850df2f

 

On Wednesday, February 28, I brought vanilla bean crème brûlées with raspberries for the purpose of a food critique.

There were a lot of good things to say about my dish. In fact, the only criticism was by Alexis Arens, a sophomore at Crofton High School. She felt that it was too sweet for her taste, since she is not a big fan of sweets.

Roxie Pier, CHS English teacher, also tried the dish. Pier loved the dish, going as far as to say it was outstanding.

Abby Eilers, a Sophomore at CHS, said that she was not expecting it to taste the way that it did. She said that the crème tasted like fancy pudding, the brûlée tasted like roasted marshmallows, and the raspberries that were on top went well with all of it.

Science teacher Tom Vollmer said that the brûlée was perfect and the raspberries fit perfectly with the dish. Vollmer said the dish was restaurant quality and he would give it a ten out of ten. “I had a professionally made, chocolate crème brûlée that was excellent. This one is better by far,” Vollmer said.

Mitch Hofer, one of the social studies teachers at CHS, said that he loved the brûlée. He actually said that he wished there was more brûlée. “This desert is on fire,” Hofer said.

When I tried my dish, I felt that it was quite sweet and rich, as a crème brûlée should be. The raspberries gave the dish a much needed element of tartness to balance out the sweetness. I thought that the brûlée was quite good and the crème was just the right consistency. Overall, I decided that the dish was enjoyable. I will definitely be making this again.

When making the dish, I found that there were challenges, but this was very simple to make. I would recommend using a handheld torch rather than a shop torch like I had. I did not have a small torch, so I had to improvise. Improvisation is required all throughout cooking and was needed throughout this dish as well. This recipe called for vanilla beans, which are expensive. I did not want to spend so much on ingredients, so instead I used vanilla extract.

For my next dish, I will be making chicken alfredo.

To make this recipe visit: https://www.foodnetwork.com/recipes/anne-thornton/vanilla-bean-creme-brulee-with-raspberries-recipe-2014857