The Wenatchee World

Weather:

Weather

The latest extended forecast from The Weather Channel

Remove this weather forecast

Tonight

Lo72° Mostly Clear

Monday

Hi99° Hot

Monday Night

Lo72° Mostly Clear

Tuesday

Hi100° Hot

Tuesday Night

Lo74° Mostly Clear

Wednesday

Hi102° Hot

Wednesday Night

Lo74° Mostly Clear

Thursday

Hi102° Hot

Thursday Night

Lo72° Mostly Clear

Friday

Hi97° Hot

Crème Brûlée is easier than it looks

Send to Kindle
Print This
During my Mexican-food-obsessed youth, my favorite dessert was flan, the Latin American version of crème caramel: smooth, eggy custard enveloped in browned sugar syrup. That was until I tried crème brûlée, which is nearly identical to crème caramel, with one crucial difference: Instead of being melted into syrup, the sugar is sprinkled on top of the custard and burnt to a crisp. (The name literally means “burned cream,” which elides some nuance but gets the point across.) Both desserts combine a bland but very rich custard with some cloying variation on pure sugar. Custard and sugar, by themselves, are boring; together, they make a well-balanced dessert. (In terms of flavor, not nutrition, obviously.) But unlike crème caramel, crème brûlée provides an irresistible textural contrast between silky custard and crunchy sugar.

View my options or Sign in