This arrived in the mail on Saturday. Look out for my home-made DKA’s and cronuts!
Crème Brûlée Quiche
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!
Crème Brûlée to Cap Off a Perfect Steak Dinner
I've gotten so good at making crème brûlée that I can do it while preparing a tomahawk ribeye sous vide for dinner (see related post).
I've noticed, though, that my Iwatani kitchen torch was having problems with self ignition. I had to try it a few times, and eventually had to assist with a pilot light (might have to look for a replacement). Nevertheless, the caramelized sugar delivered by the torch had the satisfying, sought-after crackling sound once you break through it. Still my favorite dessert. So good!