The Wenatchee World

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Heat Advisory issued July 29 at 8:28AM PDT until July 29 at 8:00PM PDT by NWS

...HOT CONDITIONS EXPECTED AGAIN ON TODAY... ...HEAT ADVISORY IN EFFECT UNTIL 8 PM PDT THIS EVENING... THE NATIONAL WEATHER SERVICE IN SPOKANE HAS ISSUED A HEAT ADVISORY...WHICH IS IN EFFECT UNTIL 8 PM PDT THIS EVENING. * TEMPERATURES...HIGHS 99 TO 105. LOWS IN THE MID 60S. * TIMING...TEMPERATURES WILL BE WARMEST BETWEEN 1 PM AND 8 PM.

Tonight

Lo71° Mostly Clear

Wednesday

Hi100° Hot

Wednesday Night

Lo70° Mostly Clear

Thursday

Hi100° Hot

Thursday Night

Lo72° Mostly Clear

Friday

Hi99° Hot

Friday Night

Lo70° Partly Cloudy

Saturday

Hi94° Mostly Sunny

Saturday Night

Lo71° Partly Cloudy

Sunday

Hi97° Hot

Crème Brûlée is easier than it looks

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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.

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