Crème Brûlée Recipe | James Beard Foundation
“Once called the ‘Queen of British desserts,’ crème brûlée was commonly served at Cambridge University, where it was baked in a dish expressly made for it by
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Cooking tools:
- Salamander
- Fine-mesh sieve
- Wooden spatula
- Whisk
- Saucepan
- Mixing bowl
- Baking dish
- Baking pan
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 1 pint heavy cream
- 6 egg yolks
- ½ cup sugar, plus more for sprinkling
- Pinch of salt
- 2 teaspoons vanilla
- Pinch of mace
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