The Wenatchee World

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The latest extended forecast from The Weather Channel

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Ice Storm Warning issued January 16 at 9:01PM PST until January 18 at 4:00PM PST by NWS

...LIGHT ICING POSSIBLE TUESDAY MORNING AND AFTERNOON. HEAVY ICE AND SNOW ACCUMULATIONS EXPECTED TUESDAY NIGHT AND WEDNESDAY... .SEVERAL ROUNDS OF MOISTURE OVERRUN THE VERY COLD AIR MASS IN PLACE. THE FIRST ROUND ARRIVES TUESDAY MORNING NEAR THE CASCADES AND SPREADS EAST LATE MORNING AND AFTERNOON. THIS WILL BE LIGHT BUT ALSO IN THE FORM OF SLEET...FREEZING RAIN...AND SNOW. HEAVIER

Tonight

Lo10° Slight Chance Wintry Mix and Patchy Freezing Fog

Tuesday

Hi26° Wintry Mix

Tuesday Night

Lo24° Freezing Rain

Wednesday

Hi33° Rain/Freezing Rain

Wednesday Night

Lo30° Wintry Mix Likely then Slight Chance Snow

Thursday

Hi37° Slight Chance Snow then Cloudy

Thursday Night

Lo28° Cloudy

Friday

Hi35° Rain Likely

Friday Night

Lo26° Snow Likely

Saturday

Hi34° Chance Rain/Snow

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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