Espresso Crème Brûlée

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Appears in Cook's Illustrated November/December 2001

Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

SERVES8

TIME1½ hours, plus 2 hours cooling and 4½ hours chilling

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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...

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