This week's French Friday with Dorie sees us making a French classic - creme brulee. Although I am an avid eater of creme brulee, I have never made it myself before, primarily because I don't have the equipment to make the sugar crust.
On this occasion, I simply put my brulee under the broiler. The sugar crust was not as crunchy or evenly melted as if I'd used a torch, but it was good. My ramekins are obviously larger than Dorie's, so my poor brulee looked a bit lost in its enormous ramekin:
but it tasted good!
To see what the other Doristas thought, visit the LYL section of the French Fridays with Dorie website.
