Alton Brown's Creme Brulee
A delectable French classic, baked until trembling in the centre and then chilled until set. This recipe also requires a blowtorch to crystallize the vanilla sugar on top before serving.
Author: Alton Brown
A delectable French classic, baked until trembling in the centre and then chilled until set. This recipe also requires a blowtorch to crystallize the vanilla sugar on top before serving.
Author: Alton Brown