Crème brûlée can be made in a single large pan or, for neater, more luxurious presentation, in individual ramekins. The wide, shallow white porcelain ramekins used in restaurants are perfect—little depth, all surface. The crucial part, of course, is the crackly sugar surface, but the custard is important, too—this is the time to pull out all the stops and use real cream.
This recipe is based on one from
Copyright © 1994 by Richard Sax. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.