Classic Crème Brûlée

Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect crème brûlée.

SERVES 8

TIME 1¼ hours, plus 2 hours cooling and 4½ hours chilling

Why This Recipe Works

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