I made the best creme brulee this week. It wasn’t too sweet, it didn’t taste eggy, and the texture was all around smooth and consistent. Not to mention, I got to put it in my new tart dishes from Goodwill too! I’m so happy right now. I love the New York Times recipe, but I hate the NYT paywall. Here’s the recipe I used:
- 5 egg yolks
- 2 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean split lengthwise
- 1 tsp of vanilla extract
- 1/8 tsp salt
I honestly do not know what I would do differently. This is perfect and I wouldn’t change a thing. It looks beautiful decorated with raspberries and mint.
