Crème Brûlée | Saveur
Beating egg yolks with sugar until pale and fluffy is the key to the smooth texture in this rich, classic French dessert, as made by Dennis Wist, father of Saveur Art Associate Allie Wist.
Ingredients
- 4 cups heavy cream
- 1 cup sugar
- 1 tbsp. vanilla extract
- 1 tsp. kosher salt
- 12 large egg yolks
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