Crème Brûlée
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.
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:
- Saucepan
- Mixing bowl
- Whisk
- Stove
- Oven
- Paper towel
- Baking pan
- Ramekin
- Tongs
- Cooling rack
- Refrigerator
- Kitchen torch
- Measuring cup
- Measuring spoon
- Kettle
- Ladle
- Spoon
- Fine-mesh sieve
Ingredients
- 4 cups heavy cream
- 1 cup sugar
- 1 tbsp. vanilla extract
- 1 tsp. kosher salt
- 12 large egg yolks
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