Crème Brûlèe and 2006 Chateau Cameron Sauterne to celebrate Julia Child’s 100th Birthday #SundaySupper #CookforJulia

This Sunday the #SundaySupper movement is joining PBS in their celebration of Julia Childs 100th birthday. Food lovers around the world are preparing and sharing Julia’s recipes on Twitter and Facebook.

Creme Brulee

2006 Chateau Cameron Sauterne
Creme Brule

I grew up watching The French Chef along side my mother who made many of Julia’s dishes, with mixed successes.  To honor Julia, and bring back memories of cooking with my mom,  I have decided to join the food bloggers and actually cook this week! I decided to prepare her Crème Brûlée from the book Julia and Jacques Cooking at Home. I’ve been making Crème Brûlée for years, but this is the first time I’m trying my hand at this recipe. I’m pairing it with 2006 Chateau Cameron Sauterne 100% Semillon | 14% alcohol | concentrated caramelized pear and almond flavors with a mildly sweet finish.  The wine pairs nicely with the caramelized sugar coating and the hint of fresh orange and vanilla in the custard.

Crème Brûlèe

3 cups heavy cream
1 vanilla bean or 2 tsp vanilla extract
Grated zest of orange
6 large egg yolks
½ cup granulated sugar
½ cup light-brown sugar
Eight 4 oz ramekins
a wire whisk
a sieve
a mixing bowl and a large (4 cup) measuring cup
a baking pan with 2 inch sides, large enough to hold all the ramekins
a propane blowtorch
Preheat oven to 350 F
Pour the cream into a 6 cup saucepan, stir in the vanilla bean and the orange zest and bring to a simmer.  Remove from heat, cover the pan, and let steep for 5 minutes.
Whisk the egg yolks and sugar in the mixing bowl for several minutes until the yolks are thick, pale yellow and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.
Remove the vanilla bean from the hot cream. So as not to scramble the egg yolks, stir by dribbles half a cup of the hot cream into the yolks, stirring (not beating – you don’t want to form bubbles).  Adding it in a slow stream, stir in the rest of the cream. Set a sieve over a quart measure cup and strain the custard mixture thru it to eliminate any coagulated bits of egg and the orange rind. Skim off any bubbles from the surface of the custard.
Arrange the ramekins in the baking pan and pour or ladle ½ cup of the custard into each, leaving ¼ inch oat the top for the glaze.  Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.
Bake the custards for 30 to 35 minutes, until the tops are set but the custard in the center is still quite soft to the touch.  Carefully remove the baking pan from the oven, and lift the ramekins from the hot water.  Let them cool briefly, then chill thoroughly in the refrigerator, at least 4 hours. Either serve them as pots de crème, or glaze them as follows.
Loosen the brown sugar and break up any lumps with your fingers.  Sprinkle a tablespoon or so over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.
Ignite the torch and direct the flame downward over a ramekin, always keeping the top of the flame about 8 inches above the sugar.  Move the torch around constantly, shifting the focus of the heat as the sugar melts. When all the ramekins have been crusted, give them a few moments to harden, then serve.

“I think every woman should have a blowtorch” – Julia Child

This weeks line up from the #SundaySupper club is absolutely stunning! Please join us in making your favorite Julia Child dish and visit ENOFLY wine blog where Martin Redmond is meticulously pairing these scrumptious dishes.

Bon Appetit!


Râpée Morvandelle by Cindy’s Recipes and Writings
Croissants by Cookistry
Cheese and Bacon Quiche by Tora’s Real Food


Tuna Salad Nicoise by Magnolia Days
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days
Julia’s Chicken Salad by My Trials in the Kitchen
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine Spoon and Saucer
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious


Bouillabaisse by The Girl in the Little Red Kitchen
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli
Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie


Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories
Ratatouille by Basic N Delicious
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips



Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife


 Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child!

To learn more about the #SundaySupper movement, visit Family Foodie.
Follow along Sunday August 5th at 7pm Eastern for the #SundaySupper #CookforJulia Twitter Chat!


About Wine Everyday

Eileen Gross is a 1983 Graduate of Fordham University and retired Financial Professional and Founder of Phillips Charitable Foundation, Inc. Annapolis, Maryland. She is wine lover, traveler, and collector who shares her wine experiences with private wine tastings and on her blog “Wine Everyday." She is a member of the Society of Wine Educators, The Wine Century Club and a contributor the former
This entry was posted in Sauterne, Sunday Supper, Wine, Wine Pairing and tagged , , , , , , , , , , , . Bookmark the permalink.

53 Responses to Crème Brûlèe and 2006 Chateau Cameron Sauterne to celebrate Julia Child’s 100th Birthday #SundaySupper #CookforJulia

  1. Pingback: Cinnamon Toast Bread Pudding #SundaySupper #CookForJulia

  2. Pingback: Quiche Lorraine (Cream & Bacon Quiche) - Spoon & Saucer

  3. Pingback: Roasted Chicken with Mustard Marinade for a Special #CookForJulia #SundaySupper | Blueberries and Blessings

  4. Pingback: Pommes Rosemarie #cookwithjulia #sundaysupper

  5. Shelley says:

    Yum….Thanks for sharing on the Holiday Sweets Roundup.

  6. Pingback: Pommes Rosemarie: Apples Rosie #SundaySupper #CookForJulia | The Daily Dish Recipes

  7. taranoland says:

    I was part of the JC100 and think Julia is divine. Thanks for sharing this recipe on our Holiday Sweets Round Up!!

  8. Pingback: Celebrate Julia Child #CookForJulia during #SundaySupper |

  9. Pingback: Sunday Supper Contributors on Yahoo Shine #cookforjulia

  10. I adore Creme Brulee! Top it with a little fresh fruit… strawberries or coconut… So good!

    Jamie @

  11. Great Julia quote!! I need to get myself a blowtorch, clearly. Creme brulee has always been one of my favorite desserts – great choice to celebrate Julia!

  12. Renee says:

    What a lovely dish, and I love the Julia quote too. Every woman should own a blow torch! Maybe even two? Wonderful post. 🙂

  13. Renee says:

    What a great dish, love the Julia quote! Every woman should have a blow torch. Maybe even two! ha! 🙂

  14. Pingback: Julia Child's 100th Birthday

  15. bigbearswife says:

    I need to get into the kitchen and try to make Crème Brûlèe!

  16. Pingback: Roadtrip Home from BlogHer12 with #SundaySupper #CookForJulia

  17. Yes, we all need a torch. Even if just to make burnt cream in a ramekin. LOVE it. Also thanks for the wine recommendation. I always want to pick something that matches, but there is so much to know! Thank you!

  18. Ah Eileen, You make such great recipes too 🙂 In addition to your wonderful talent for wine pairings !! This looks divine. I love creme brulee , never made it so this will be on my “to make ” list !

  19. This is incredible. Love a great brulee. You did it up perfectly. Great choice for SS.

  20. I’ve always fantasized about owning a blow torch mostly because I loved watching various chefs torching their creme brulees. Need to fulfill this fantasy soon!

  21. familyspice says:

    My husband adores creme brulee – I should make it more often for him, even though I do not care for it. Thanks for the reminder!

  22. Excellent addition of orange and light brown sugar! Creme brulee is one of the best desserts ever!

  23. I love that you made something for this #SS and creme brulee! Thank you so much!!!

  24. I always have fond memories of CB, especially after a particularly yummy one down south. Yours look amazing!

  25. apapina says:

    You did an amazing job–I’ve never made créme brulée nor have I ever passed it up!

  26. Pingback: Bouillabaisse a la Marseillaise #CookforJulia #SundaySupper | The Girl in the Little Red Kitchen

  27. sarahdowdle says:

    Leading Cooking At Home expert Rebecca Bent has shared new recipes on her website to help everyone make family meal as easy and delicious.

  28. Pingback: Blanquette de veau a l’ancienne #SundaySupper #CookforJulia

  29. Pingback: Croque Monsieur #CookforJulia #SundaySupper — Webicurean

  30. Pingback: Relishing Food and Wine – Thanks to Julia Child! #CookForJulia #SundaySupper « ENOFYLZ

  31. Ha! Love the quotes, and the Creme Brulee looks amazing! Great pairing with a Sauternes too!

  32. girlichef says:

    I absolutely LOVE creme brulee! I’ve never tried Julia’s recipe, either…but boy do I want to reach in the screen and grab some. Delicious.

  33. Pingback: Pommes Rosemarie #cookwithjulia #sundaysupper | Brie's Bites

  34. Pingback: Ratatouille for #SundaySupper as we #CookForJulia — Cupcakes & Kale Chips

  35. Pingback: Dark Chocolate Crêpes with Blueberry CreamFamily Spice

  36. Pingback: Julia Child's Brandade á la Soissonaise (White Bean Dip) for #Sunday Supper #cookforjulia - avocadopesto

  37. The blowtorch part scares me, Eileen! Could I use a click lighter? 😉 Only kidding, thanks for sharing this!

  38. Pingback: Celebrate Julia Child #CookForJulia during #SundaySupper « Momma's Meals

  39. juanitascocina says:

    Gorgeous! Hands down, creme brulee is one of my favorite desserts! And yours is beautiful!

  40. Pingback: Cream Cheese and Lemon Flan ~ #CookForJulia #SundaySupper | Juanita's Cocina

  41. Pingback: Potato and Onion Soup (Potage Parmentier) for #CookforJulia #SundaySupper

  42. Pingback: Roasted Chicken with Mustard Marinade for a Special #CookForJulia #SundaySupper | The Meltaways

  43. Pingback: Julia Child's Poached Salmon with Cucumber Sauce

  44. Pingback: Râpée Morvandelle #SundaySupper #CookForJulia | Cindy's Recipes and Writings

  45. Pingback: Tuna Salad Nicoise #CookForJulia #SundaySupper

  46. Pingback: #CookingForJulia #SundaySupper Orange Spongecake Cupcake | Mama's Blissful Bites

  47. I have been trying to convince my wife that we need a blowtorch but she is convinced that one of us will end up burning the house down….

  48. Pingback: Crème Brûlèe and 2006 Chateau Cameron Sauterne to celebrate Julia Child’s 100th Birthday #SundaySupper #CookforJulia | Food & Wine |

  49. Renee Dobbs says:

    Lovely dessert and wine to go with it. I must make this soon (my husband loves creme brulee).

  50. Pingback: Strawberry Sherbert in Cooky Cups #cookforjulia #sundaysupper | Cravings of a Lunatic

  51. Pingback: Crepes Fines Sucrees: Southern Style

  52. Pingback: Roast Chicken with Port Wine, Cream and Mushrooms

I would love to know your thoughts on this post!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s