Classic Crème Brûlée
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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
With a lot of testing, we discovered the keys to the perfect crème brûlée recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the bes...