Crème Brûlée & Custards

If there is one thing I am known for in this kitchen, it’s crème brûlée. What started as one recipe turned into a full-blown obsession, and honestly, I’m not sorry about it.

Custards are one of those techniques that look intimidating from the outside but make complete sense once you understand what’s actually happening. Egg yolks, cream, heat, and patience. That’s it. Master the ratio and the temperature, and you can flavor a custard with almost anything. Which is exactly what I did.

My Classic Vanilla Crème Brûlée is the one to start with, it’s simple, perfect, and deeply satisfying to torch. Once you’ve nailed it, my Strawberry Crème Brûlée and Lemon Crème Brûlée will show you just how far one technique can take you. And if you want to really show off, my Blackberry White Chocolate Pots de Crème is the dinner party dessert that makes people put down their phones and pay attention.