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Creme Brulee - unlimited flavors

Wendy Lai | Aug 22, 200503:22 PM

I just got a small kitchen torch and decided to have some fun with creme brulee. I figured adding any flavoring to the base custard should work. So far I've made saffron creme brulee, orange cardamon, and lemon creme brulee.

The process is simple, just steep your flavoring in the cream while heating that up, and combine with your eggs, strain if you want a clean texture, or just leave the flavoring in.

I'm thinking coconut, various nuts and maybe even more spice would be really interesting too.

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