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ISO caramel creme brulee recipe

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ISO caramel creme brulee recipe

D.Gresh | May 1, 2006 03:59 PM

I'm searching for a recipe that I thought I got from bon appetit, but I can't find it on epicurious. It was from about 5 years ago or so, and has more or less the basic ingredients. The interesting thing about it is that you make a sugar syrup first that you cook to beyond caramel, then pour in the cream and egg mixture; the caramel hardens immediately with the cool liquid, then slowly dissolves into it (at least this is how I remember it working). Ring any bells?

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