I had some heavy whipping cream left over from a different recipe so of course my thoughts drifted to Crème Brûlée. Whoever came up with the accented food name, er, thank you?
Spelling might be the hardest thing about this dessert. It’s really pretty simple for a fancy dish. When I go to Zupas, I usually give someone else my chocolate-dipped strawberry and get me a Crème Brûlée. My favorite part is breaking through the hard sugar layer and taking that first bite. Yum!
Make sure to allow for a few hours to set in the fridge, like Jell-o. Bring everything–the eggs and cream–to room temperature before you prep. Lastly, it’s so worth it to have a little kitchen torch to create the sugar glaze. I got mine from a pricey kitchen store at the mall and it’s been a fun investment.