The Wenatchee World

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The latest extended forecast from The Weather Channel

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Air Stagnation Advisory issued February 12 at 9:52AM PST until February 13 at 10:00AM PST by NWS

...AIR STAGNATION ADVISORY REMAINS IN EFFECT UNTIL 10 AM PST SATURDAY... * AIR QUALITY...LIGHT WINDS AND TEMPERATURE INVERSIONS WILL HEIGHTEN THE POTENTIAL FOR ELEVATED POLLUTION LEVELS IN CENTRAL AND NORTHEAST WASHINGTON THROUGH SATURDAY MORNING. WEAK WEATHER DISTURBANCES WILL PASS THROUGH THE AREA THURSDAY

This Afternoon

Hi44° Chance Rain and Patchy Fog

Tonight

Lo33° Slight Chance Showers and Patchy Fog

Saturday

Hi46° Partly Sunny then Chance Showers

Saturday Night

Lo34° Chance Showers

Sunday

Hi47° Slight Chance Rain

Sunday Night

Lo41° Slight Chance Rain

Washington's Birthday

Hi58° Partly Sunny

Monday Night

Lo43° Slight Chance Rain

Tuesday

Hi54° Mostly Cloudy

Tuesday Night

Lo38° Slight Chance Rain

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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