Conversation in Dessert
Rachel
Creme Brulee crust
I think making creme brulee is not as easy as it seems. My sugar crust either become too thick or not crumbly enough. Any tips on how I can perfect my creme brulee?
Penny Lane
It's far from easy :) I haven't actually tried this myself but I read somewhere that chefs first cool custard base in the refrigerator and then add few drops of alcohol/booze on top, sprinkle on some brown sugar, and light it.