Crème brulée, the French vanilla custard with a caramelized sugar crust, is one of my all-time favorite treats. If it's on a restaurant's dessert menu, then I can't help but order it. And sometimes, for a special occasion, I'll make it at home.
It's not that difficult to make; the technique is similar to homemade ice cream, but instead of putting the mixture in an ice cream maker, it's baked in a bath of water. It requires time to chill, so plan in advance, especially when entertaining.
I love how such simple ingredients (cream, sugar, eggs, and vanilla bean) can be transformed into something that's absolutely sublime and truly sophisticated. Ready to learn how it's done? Keep reading.
No comments:
Post a Comment