Published November 1, 2001.
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect creme brulee.
A majority of crème brûlées, as simple as they are, suffer from a leaden, bland custard topped by either a paltry or heavy, unwieldy sugar crust.
A proper crème brûlée—a crackle-crisp, bittersweet sugar crust over a chilly custard with balanced egginess, creaminess, and sweetness.
Use 12 egg yolks for the best texture, forget scalding the heavy cream (it overcooks the delicate custard), bake until barely set, and use turbinado sugar for the perfect, crackly crust.
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