Food

Crème Brulee

Remember when I made crème brulee months ago (February to be exact) & it was all runny and not very good tasting?  Well, I made it again, this time using a German recipe (which Christian helped translate).  When it came out of the oven, it still didn’t seem solid enough but I put it the fridge and by the evening, it had firmed up and would be okay to eat. 

Here it is, right out of the fridge.

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We added some brown sugar to the top.

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Christian fired up the kitchen torch & worked on making crispy, sugary tops.

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It was still a bit softer than what you would get in a restaurant but very tasty and so much better than when I made it last!

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