The Wenatchee World

Weather:

Weather

The latest extended forecast from The Weather Channel

Remove this weather forecast

Today

Hi69° Mostly Sunny

Tonight

Lo46° Breezy

Wednesday

Hi68° Sunny

Wednesday Night

Lo45° Partly Cloudy

Thursday

Hi69° Mostly Sunny

Thursday Night

Lo49° Mostly Cloudy

Friday

Hi76° Partly Sunny

Friday Night

Lo56° Mostly Cloudy

Saturday

Hi79° Partly Sunny

Saturday Night

Lo55° Partly Cloudy

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 optionsorSign in