Crème Brûlée

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

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