The Wenatchee World

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The latest extended forecast from The Weather Channel

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Air Stagnation Advisory issued December 18 at 10:46AM PST until December 19 at 12:00PM PST by NWS

..LIGHT WINDS AND INVERSIONS WILL PERSIST THROUGH MUCH OF THE WORKWEEK. THIS WILL LEAD TOWARD STAGNANT AIR CONDITIONS OVER MUCH OF CENTRAL AND NORTHEAST WASHINGTON. ...AIR STAGNATION ADVISORY REMAINS IN EFFECT UNTIL NOON PST FRIDAY... * AIR QUALITY...LIGHT WINDS AND STABLE CONDITIONS WILL INCREASE

Overnight

Lo35° Rain

Friday

Hi43° Chance Rain

Friday Night

Lo32° Rain/Snow

Saturday

Hi36° Rain/Snow

Saturday Night

Lo36° Rain Likely

Sunday

Hi43° Chance Rain

Sunday Night

Lo36° Slight Chc Rain

Monday

Hi42° Partly Sunny

Monday Night

Lo34° Slight Chc Rain

Tuesday

Hi40° Partly Sunny

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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