Share your post with your fan club!
I would like to some tips on the best way to brûlée. What kind of sugar, what technique, what torch, what temp for the custard? All tips appreciated.
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 10 months ago | 3
Updated 7 months ago | 40
Updated 1 year ago | 5
Updated 1 year ago | 4
Updated 8 months ago | 2