Jeni Wright, Eric Treuille, Le Cordon Bleu

Brulee Topping

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Rich creams are often topped with a crisp caramel, brûlée in French. It is cracked open with a spoon at the table.

Sprinkle 1½ tbsp granulated sugar over each ramekin. Put under a hot grill, as close to heat as possible, 2-3 minutes. Let cool; serve within 2 hours.

© 1996 All rights reserved. Published by Le Cordon Bleu.