Let’s be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée…
Hi everyone, and welcome back to a rich and spicy episode of Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
There are no more articles to be viewed
Log in to Lifehacker to:
Comment on stories
By logging in, you can access these features throughout our network.