How do you kick up crème brûlée, my favorite dessert, an even higher notch? Serve it in a flaky, crispy pastry a la the Portuguese ‘pasteis de nata’ and call it crème brûlée quiche. So good!
How do you kick up crème brûlée, my favorite dessert, an even higher notch? Serve it in a flaky, crispy pastry a la the Portuguese ‘pasteis de nata’ and call it crème brûlée quiche. So good!
