Crème Brûlée
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Kitchen torch
- Fine-mesh sieve
- Baking dish
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paring knife
- Cutting board
- Baking pan
- Oven
- Stove
- Refrigerator
- Plastic wrap
Ingredients
- 2 cups heavy cream
- 5 tbsp. sugar
- 1⁄2 vanilla bean, split
- Small pinch salt
- 4 egg yolks
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