There’s no shortage of reasons why crème brûlée shows up on the menu of so many elegant restaurants. It’s both simple and complex: a rich, sweet custard with a silky texture that serves as the perfect foil to the crisp-crackly topping. It’s even more of a show-stopping dessert if you use a small propane torch to carmelize the sugar, as does the contributor of this recipe, the FAC’s technology… Read more →
