making creme brulee

The ingredients are sugar and cream, lots of egg yolks, vanilla (and I used cinnamon). Like all custards, there is a hot water bath which challenges your ability to carry a heavy pan half filled with water, with little cups full of eggy mixture to the oven without spilling any of the water.

I got the recipe from Epicurious which does not carry the classic recipe without lemon, or coffee, or chocolate, or whatnot. This is typical of epicurious. They specialize in the rather showy trendy food fads, forcing you to strip away things in order to get a basic recipe.

Still, there is nothing more comforting than custard with a crust of caramelized sugar on top.

how to make creme brulee

photo from Flickr at


About Patricia Markert

This entry was posted in creme brulee. Bookmark the permalink.

Leave a Reply

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

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

Google+ photo

You are commenting using your Google+ 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