Any other creme brulee lovers out there?
Oh yes, I love creme brulee. Some people look down on it these days as being a bit 70s/80s, but really, it's a timeless dessert classic.
Someone wise - I forget who - once said that it's also one of the best ways you can test the quality of a restaurant, alongside correctly preparing an omelette, cooking a medium steak, and checking the quality/depth of their wine list.
I think I really agree. You can taste when they use cheap eggs or put too much milk in, or don't get the brulee crust right. It's a dessert that rewards quality ingredients and careful, correct preparation. Great stuff.
