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Easy
By Alastair Little and Richard Whittington
Published 1993
This must be one of the most popular desserts in history, but people are always asking me why their crème brûlée does not work: they burn the sugar, the custard curdles or it separates. Not enough cream or egg yolks? Too much sugar placed under an ordinary grill? Cooked in too hot an oven? I think the answer lies in organization, cooking the custard on the hob and not in the oven, and the judicious use of a small blow-torch. Yes, every kitchen should have one (in fact, nowadays mo