Lemon-Ginger Creme Brulees


Preparation info
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Appears in

By Steven Raichlen

Published 1998

  • About

This is a book about live-fire cooking, so I thought it only natural to include a few variations on crème brûlée (literally burnt cream). Despite their current trendiness, these burnt sugar desserts have been around a long time. Originally, the sugar was caramelized with a fire-heated poker. Although you could caramelize the sugar by running the brûlées under the broiler, these days there’s a better method available—the kitchen blowtorch. This is my favorite way to do this—first, because it