15 May 2014

Crème Brulée

I've always wanted to own a cook's blowtorch, mainly to make crème brulée with a solid sugar crust on top. For years I've tried grilling the sugar in the oven but it never worked. The other day I finally bought one and of course this meant I had to make crème brulée instantly. I bought eggs and cream and using this recipe created the most beautiful tasting dessert ever. The ones you get in restaurants and supermarkets is usually very sweet and more like custard but this one is just perfect. It is creamy and subtly sweet with just the right amount of vanilla. It fit in perfectly with our main course of Coq au Vin.

Note: Wait for tomorrow's post to see what you should do with all of your egg white left overs.

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